Pesto Puff Pastry Pinwheel
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - Pesto Puff Pastry Pinwheel

1. Puff pastry - 2 sheets
2. All-purpose flour, or as needed - 2 teaspoons
3. Ricotta cheese - 8 ½ ounces
4. Pesto - 8 ½ ounces

How to cook deliciously - Pesto Puff Pastry Pinwheel

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.

2. Stage

Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.

3. Stage

Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.

4. Stage

Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.

5. Stage

Bake in the preheated oven until pastry is browned, 25 to 30 minutes.