Inside: Recipe for flaky pesto pinwheels made with puff pastry, pesto, cherry tomatoes, and feta.
These pesto pinwheels are my go-to when I want something festive, full of flavor, and easy to make.
With their vibrant green pesto, juicy red cherry tomatoes, and snowy crumbles of feta, they bring that perfect pop of holiday color, perfect for the Christmas season, although you can make them all year long.
The best part? They’re ridiculously easy to make.
Just grab a sheet of puff pastry, spread a good thick pesto (don’t go light here – each bite should taste like pesto), and layer it up with tomatoes, feta, and a bit of fresh basil.
Slice, bake, and you’ve got golden, savory bites that look as good as they taste!
Check out my other pinwheels recipes, too:
How to Make These Pesto Pinwheels
Ingredients You’ll Need For This Recipe
- 1 sheet puff pastry, defrosted but still cold
- ⅓ cup thick pesto
- 12–14 cherry tomatoes, thinly sliced
- ½ cup crumbled feta cheese
- 4–5 fresh basil leaves, shredded
Step-by-Step Guide
1. Preheat your oven to 400°F.
2. Start by prepping your puff pastry. Lay the dough flat on a lightly floured surface or piece of parchment paper.
3. Spread a generous layer of pesto across the pastry, stopping about 2 inches from one edge so you’ll be able to seal the roll.
4. Add two horizontal rows of thinly sliced cherry tomatoes, spaced 2–3 inches apart. Don’t line them up too close to the edge, or the ends will be harder to seal.
5. Next, sprinkle crumbled feta and shredded basil across the entire surface (except that top strip you’re leaving clear for rolling).
6. Now, roll it up: start from the bottom and roll slowly and tightly until you reach the clean edge. Gently press to seal.
7. Using a sharp knife, slice the roll into 20 even pinwheels.
8. Arrange your pinwheels on a parchment-lined baking sheet, leaving some space between them (I usually bake my pinwheels on two separate pans).
9. Bake for 28–30 minutes until the pinwheels have turned golden and puffed up.
10. Serve them warm or at room temperature on their own or as part of a party platter.
Important Recipe Notes
- Only take your puff pastry out of the fridge when you’re ready to use it. If it warms up too much, it becomes soft and harder to roll.
- Don’t line the ingredients too close to the edge, or the ends will be harder to seal.
- Don’t overload the base with tomatoes, as they can release too much moisture and make the dough heavy and hard to roll.
- Since the ingredient list is short, each one needs to bring its A-game. Use a pesto that’s thick and rich (something that won’t leak everywhere) and don’t skimp on the feta cheese!
- Use the sharpest knife you have to slice the rolls!
Why You’ll Love This Recipe
- The green, red, and white create a combo of festive colors perfect for the end-of-the-year holidays.
- The pesto and feta, together with the juicy cherry tomatoes, bring a ton of bold and delicious flavors.
- It’s a really quick and easy recipe to make with store-bought puff pastry and pesto. Perfect for that last-minute rush!
- You can prep this recipe the day before the party, then pop the pinwheels in the oven for 5-10 minutes before serving to heat them up a bit.
- With no meat, it’s a great vegetarian-friendly appetizer.
- You get 20 bite-sized rolls that make a great addition to any party platter.
Pesto Pinwheels
Ingredients
- 1 sheet puff pastry defrosted but still cold
- ⅓ cup thick pesto
- 12-14 cherry tomatoes thinly sliced
- ½ cup crumbled feta cheese
- 4-5 fresh basil leaves shredded
Instructions
- Preheat your oven to 400°F.
- Lay puff pastry flat on a lightly floured surface or parchment paper.
- Spread a generous layer of pesto over the pastry, stopping about 2 inches from the top edge.
- Add two rows of thinly sliced cherry tomatoes, spaced 2–3 inches apart.
- Sprinkle crumbled feta and shredded basil over the rest of the surface.
- Starting from the bottom, roll the pastry tightly toward the clean edge, and gently press to seal.
- Slice into 20 even pinwheels using a sharp knife.
- Place pinwheels on parchment-lined baking sheets, spacing them out a little bit so they don’t get stuck.
- Bake for 28–30 minutes, until they are puffed and golden.
- Serve warm or at room temperature, either on their own or as part of a party platter.
Recipe Notes
- Only take your puff pastry out of the fridge when you’re ready to use it. If it warms up too much, it becomes soft and harder to roll.
- Don’t line the ingredients too close to the edge, or the ends will be harder to seal.
- Don’t overload the base with tomatoes, as they can release too much moisture and make the dough heavy and hard to roll.
- Since the ingredient list is short, each one needs to bring its A-game. Use a pesto that’s thick and rich (something that won’t leak everywhere) and don’t skimp on the feta cheese!
- Use the sharpest knife you have to slice the rolls!
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