Puff Pastry Pinwheels
These Puff Pastry Pinwheels are a quick and crowd-pleasing appetizer, perfect for any gathering! Flaky puff pastry is filled with fresh basil, savory sun-dried tomatoes and delicious Parmesan for a bite-sized treat that’s full of flavor.
Servings 24 pinwheels
Calories 111kcal
Ingredients
- 1 sheet puff pastry
- 1 bunch fresh basil about 1/4 cup, chopped
- 8 ounces oil-packed sun dried tomatoes drained and chopped
- 6 ounces parmesan cheese shredded
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 400°F (200°C) . Line a large baking sheet with parchment paper and set aside.
- Thaw the puff pastry, and place it on a well-floured surface. Using a rolling pin, roll it out a bit to flatten the tabs and make it thinner.
- Brush the puff pastry with the egg wash, then sprinkle with the basil. Top the basil layer with the sun-dried tomatoes, then the parmesan. Be sure to leave about ½-inch on each side of the puff pastry so the filling won't fall out when you roll it up.
- Roll the pinwheels slowly, and when completely rolled, seal with the egg wash.
- Slice into ½-inch pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels.
- Bake for 15-20 minutes or until the tops are golden brown. Let cool for 10-15 minutes, then enjoy!
Notes
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (177°C) for a few minutes to help restore their crispness.
Nutrition
Serving: 1pinwheels | Calories: 111kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 152mg | Potassium: 341mg | Fiber: 1g | Sugar: 4g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg
