Pesto puff pastry pinwheel

    Pesto puff pastry pinwheel

    11saves
    50min


    1 person made this

    About this recipe: With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!

    Ingredients
    Serves: 8 

    • 2 sheets puff pastry, cut into 30cm circles
    • plain flour for dusting
    • 240g ricotta cheese
    • 240g prepared pesto

    Method
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / Gas 6 (or to the temperature indicated on your packet of puff pastry).
    2. Line a baking tray with baking parchment. Dust with flour. Lay one of the puff pastry circles on top.
    3. Spread ricotta gently over the circle, creating an even layer.
    4. Top with an even layer of pesto.
    5. Lay the second puff pastry circle on top of the pesto layer. Place a small glass upside-down in the centre of the circle. Start cutting the circle into 16 equal pieces, slicing from the edge of the glass outwards. The easiest way to do this is to cut into four quarters, then cut each quarter in half, and finally each eighth in half.
    6. Working with two pieces at a time, twist each twice in the opposite direction.
    7. Pinch the ends together. Repeat with the remaining pieces so that the final result looks like a pinwheel.
    8. Bake in the preheated oven for 25 to 30 minutes, or till the puff pastry is nicely browned.

    Pastry tip

    If at any point the pastry becomes too soft, place in the fridge for 20 minutes. Keeping it cool ensures the puff pastry keeps its flaky layers.

    Pesto note

    If your pesto is particularly oily, which can be the case with some shop-bought pestos, strain the pesto by placing it in a fine sieve to remove some of the excess oil. Too much oil could result in pastry that is soggy and/or greasy.

    Video

    Pesto puff pastry pinwheel video
    Pesto puff pastry pinwheel video

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