Wednesday, 2 November 2011

Recipes - Pesto and Parmesan Pinwheels

This is a variation of my Mum's Pinwheels recipe.  While the original is and always will be the best, I love the idea behind these pinwheels so much that I have made them many different ways.  This is one of the best.

3tbs basil pesto
1/2 cup parmesan cheese, grated
3 sheets puff pastry

Step 1 - Preheat oven to 230°C.  Line a large, shallow baking tray with baking paper.
Step 2 - Set puff pastry on a flat surface to thaw.  Pastry should thaw to the point that it is malleable but not much further as the pastry is difficult to work with as it begins to warm.
Step 3 - Remembering to remove plastic backing from pastry, spread 1 tbs pesto evenly over each pastry sheet, leaving a 1cm border at top.  Distribute cheese over pesto.
Step 4 - Roll each pastry sheet into a firm sausage shape and cut about 12 rounds from each sheet.  
Step 5 - Place each round, cut side down, on baking tray leaving some space between each and bake for 18-20 minutes, until golden.


Pinwheels can be made to the end of step 4 and frozen for up to one month.  Continue from step 5 when needed, without thawing rolls.

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