Cheese and pesto swirls

    50 min

    Delicious bite-sized cheese and pesto swirls are a taste sensation and perfect for gatherings and events.


    Nottinghamshire, England, UK
    15 people made this

    Serves: 16 

    • plain flour, for dusting
    • 320g puff pastry
    • 1 tablespoon pesto
    • 150g grated Cheddar cheese
    • 1 teaspoon dried basil
    • salt and pepper, to taste
    • 1 egg yolk, for brushing

    Prep:10min  ›  Extra time:40min cooling  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Grease an ovenproof baking tray.
    2. On a clean surface scatter some plain flour and roll out the puff pastry until it is 2.5cm thick.
    3. Spread the pesto thinly on to the pastry making sure you leave a 2.5cm margin all the way around. Then sprinkle the Cheddar, dried basil and season with salt and pepper to taste.
    4. Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last 2.5cm with the egg, to seal.
    5. Once rolled, refrigerate the pastry for at 20 to 30 minutes. Remove from the fridge and cut in to 1cm slices and place the slices on to the baking tray. Brush with egg.
    6. Bake in the oven for abut 15 to 20 minutes or until golden brown.
    7. Transfer to a wire rack until completely cooled.


    To ensure that this is recipe is 100% vegetarian, be sure to check that the cheese has not used any animal rennet in production.

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