- 4 sheets puff pastry defrosted
- 250 g cream cheese softened or spreadable
- 200 g pesto basil or sun-dried tomato pesto
- 1 egg lightly whisked
- sesame seeds or poppy seeds optional
Preheat oven to 200 degrees celsius fan forced (220 degrees if using conventional).
Line trays with baking paper and set aside.
Spread the cream cheese evenly over the defrosted pastry sheets.Spread the pesto over the top. Roll the pastry tightly.
Use a sharp knife to cut the pastry rolls into about 7 slices.
Lay the slices (cut side up) onto the baking trays).
Brush with the lightly whisked egg and sprinkle over the sesame seeds or poppy seeds.
Bake for 15 minutes or until lightly golden and crispy.
RECIPE NOTES & TIPS
- Seal the edges of the pastry with an egg wash before cutting - this will help the scrolls hold together while baking.
- Roll the pastry tightly - loosely wrapped scrolls may fall apart while baking.
- If the pastry is a little soft - place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a serrated knife to slice into even pieces.
- When the pinwheels are removed from the oven - they will appear soft. Transfer them to a wire rack to crisp as they cool.
- Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Keep them in the fridge for 3-4 days, or freeze them for up to 3 months.
- Freezing - pinwheels can be frozen either unbaked or baked. Prepare the pinwheels as normal. To freeze unbaked pinwheels, place them in a single layer on a flat tray and freeze until solid (around an hour). Then, transfer them to a freezer-safe bag or container and freeze them for 2 months. They can be baked straight from frozen. Just add an extra 5 minutes to the cooking time. Freeze baked pinwheels in an airtight container for up to 3 months. Thaw in the fridge overnight before eating, hot or cold.
- Reheating - puff pastry pinwheels can be reheated in a microwave, oven, or air fryer. Reheat on an oven tray at 180 C/356 F or air fryer at 160 C for around 8-10 minutes or until heated through.
Calories: 254kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 184mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Calcium: 25mg | Iron: 1mg