Description
Sixteen flaky pesto, sun-dried tomato and mozzarella spirals from one pastry sheet.
Ingredients
Scale
- 1 sheet Thawed all-butter puff pastry
- 3 tablespoons Prepared basil pesto
- 1/4 cup Oil-packed sun-dried tomatoes, well drained and finely chopped
- 1/2 cup Low-moisture mozzarella, finely shredded
- 1 egg Large egg, beaten
Instructions
- Thaw one puff-pastry sheet in the refrigerator as its package directs. Heat oven to 400°F and line a sheet with parchment. Unfold pastry on a lightly floured surface, keeping it cool; spread 3 tbsp basil pesto in a thin layer and leave a 1/2-inch bare border along one edge.
- Blot and finely chop 1/4 cup oil-packed sun-dried tomatoes. Scatter over pesto with 1/2 cup finely shredded low-moisture mozzarella. Roll from the opposite side into a snug log, brush bare border with a little beaten egg and seal. Chill the log about 20 minutes.
- Cut into approximately 16 equal slices with a sharp knife. Place cut side up with room to expand, brush exposed pastry lightly with remaining egg and bake about 18–25 minutes until deeply golden and cooked through at the centers. Rotate pan if one side browns faster.
- Cool on the sheet about 5 minutes before serving warm. Record actual slice count, pesto seepage, center doneness and baking time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 25 minutes, included in the total.
Untested estimate: 20 minutes assembly and slicing, 20-minute log chill, bake up to 25 minutes at 400°F and 5-minute cooling; thaw pastry in refrigerator according to package before starting and preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizers
Nutrition
- Serving Size: One pinwheel