Italian Pinwheels
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Serves: 10
The easy to pop in your mouth appetizers are perfect for a party. You can prepare them ahead of time and then bake them off right before your guests arrive. Each sheet off puff pastry makes 30 pinwheels. Below are options for both pesto and tomato fillings.
- Part of Meal: Appetizer
- Food Type: Dairy
- Service Temp: Warm
- Kosher Hostess Tip:
You can prepare these a day ahead of time and have them sliced and layed out on a baking sheet in your refrigerator or if you are short of space which we all are when we have a party, chill them for 20 minutes, transfer them to zip top bags and put them back in the refrigerator for the night. Right before you’re ready to bake them, lay them out on the baking sheets and pop them in the oven.
- Pesto
- 1 sheets frozen puff pastry, defrosted
- 1 tube pesto paste or 1/2 cup pesto sauce
- 1/4 cup(s) parmesan cheese shavings (I prefer large shavings)
- 1/4 cup(s) basil leaves (approximately 5-6 leaves), chiffonade (sliced into thin strips)
- Tomato
- 1 sheets frozen puff pastry, defrosted
- 2 tablespoon(s) tomato paste
- 1/4 cup(s) parmesan cheese shavings (I prefer large shavings to grated)
- 1/4 cup(s) basil leaves (approximately 5-6 leaves), chiffonade (sliced into thin strips)
- Carefully place a sheet of puff pastry on a large baking sheet. Roll it out so that it is a little larger than it was to begin with.
- With a knife, carefully spread pesto paste OR tomato paste all over the puff pastry sheet. Spread the paste thinly and be sure to cover every inch of the puff pastry.
- Sprinkle parmesan cheese [shavings] all over the puff pastry. Keep the cheese in one thin layer but be sure it is all over the puff pastry.
- Sprinkle basil across the cheese.
- Starting at one of the longer ends, carefully roll up the puff pastry from one end to the other. Roll it tightly.
- Preheat the oven to 400 degrees. Place the baking sheet in the refrigerator until the oven is heated, about 10 minutes.
- Remove the baking sheet from the refrigerator. With a sharp knife, slice off the ends of the pastry roll. Slice the pastry roll into thin rounds about 1/8—1/4 inch thick.
- Lay the rounds out on a baking sheet leaving about a 1/2 inch between them. Bake for 12 minutes.
- Remove from oven and serve immediately.