Pesto Cheese Pinwheels
Puff pastry pinwheels filled with green pesto, grated Cheddar, Grana Padano and mozzarella. A tasty vegetarian appetiser or picnic food that's flaky and filled with flavourful pesto and cheese!
Servings 24
Ingredients
- 320 g pack ready rolled puff pastry
- 2-3 tablespoons pesto I use green pesto but red pesto also works
- 100 g Cheddar and mozzarella blend grated
- 25 g Grana Padano grated
- black pepper to season
Instructions
- Take your puff pastry from the fridge and allow it 10 minutes to sit at room temperature as the packet instructs. After 10 minutes, unroll the pastry. Spread the pesto evenly across the sheet of puff pastry, top with the grated cheese and season well with black pepper, if desired.
- Starting at the long end of the pastry, tightly roll the pastry. Cover and leave to chill in the fridge for at least 10 minutes - this makes slicing easier.
- Once you're ready to bake the pinwheels, preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper.
- Take a serrated knife, trim the edges and slice the pastry roll into 1cm pieces and distribute evenly between the baking trays. The recipe makes approx. 22-24 pinwheels. (At this point you can freeze the (unbaked) pinwheels for up to one month.)
- Bake the pinwheels for 15 minutes or until lightly golden. Allow to cool for a few minutes before serving. They can be eaten both hot and cold, store the pinwheels in an airtight container at room temperature for up to 2 days.