Pesto pinwheels have become a favourite snack in our house. Plus they are so easy to make my daughter can practically make them on her own. We just help with the cutting and oven.
The ingredients are basic, and easy to get in any supermarket. I didn’t measure out exactly how much we used. It all depends on how much cheese/pesto you like. But you basically want enough to cover the pastry. You could also try them out with different fillings.
- 1 roll of puff pastry – we used co-op brand for these particular ones but any puff pastry will be fine.
- Sundried tomato pesto – this just happened to be the one open in the fridge but green/red/chilli/whatever you like would work just as well.
- Cheese – grated. We used cheddar, again that’s all we had in the fridge. If it melts then it would work well in these.
- Baking tray and greaseproof paper
First of all preheat your oven to 160-180 degrees. Roll your pastry out, and then spread the pesto all over the pastry. You can use the back of a spoon or a pallet knife if you have one. Once the pastry is covered in your pesto, then grate cheese all over. Making sure to cover it well. The next bit can be a little tricky for little fingers so we started off and Clem finished. Starting on the shorter side roll your pastry up. Don’t make it too tight otherwise you end up with quite dense puffs once cooked.
Once rolled, using a knife cut into sections and place on a lined baking tray. You can always give them a brush with some milk but we didn’t this time. Cook for about 15-20 mins, or until golden brown. Remove from oven and try and resist eating them until they have cooled down. You could also grate a little bit of cheese on top of each puff before putting into the oven.
They are great for snacks, lunchboxes, picnics and parties. You can try different fillings, including cheese and onion ones if you are allergic to nuts. I’ve also seen people do sweet ones with nutella or chocolate spread which look amazing!