Recipe By Magda
Rating
Published Oct 26th
Prep 25m Cook 25m Additional - Ready In 50m
Servings 8 servings Calories 535

With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!

Recipe Ingredients

  • 2 sheets puff pastry
  • 2 teaspoons all-purpose flour, or as needed
  • 8 ½ ounces ricotta cheese
  • 8 ½ ounces pesto

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
  2. 2 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. 3 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. 4 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. 5 Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Nutrition Facts

  • Calories 535
  • Carbohydrate 31.3 g
  • Cholesterol 19.6 mg
  • Fat 39.9 g
  • Fiber 1.8 g
  • Protein 13.6 g
  • Saturated Fat 11.2 g
  • Sodium 431.8 mg
  • Sugar 0.5 g

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Chef's Notes

If your pesto is particularly oily, which can be the case with some store-bought pesto, strain it through a fine sieve to remove some of the excess oil. Too much oil could result in pastry that is soggy or greasy; If at any point the pastry becomes too soft, refrigerate it for 20 minutes. Keeping it cool ensures the puff pastry keeps its flaky layers.

Reviews

  1. This turned out great and everyone asked me to make it again!!! I used Boursin cheese instead of ricotta.
  2. This was totally delicious! Smelled amazing while baking. I added some chopped sun-dried tomatoes I was trying to use up.
  3. This is a very neat, very simple recipe. Something you will feel very good about putting out for guests whether family or friends or "newly mets." I made it, except for measurements of ingredients, as written. I haven't used Frozen Puff Pastry often and wasn't sure whether or not it could be rolled out thinner. - Read more ...
  4. This was so simple and quick to do and had such a big effect on presentation and the possibilities to be creative with different flavours. This definitely falls into the simple but interesting bucket for me. I did have to reduce the amount of pesto as the one I used was a bit salty. I'd - Read more ...
  5. This looked really pretty, but I thought it lacked flavor. I tried dividing the circle into 4 wedges when spreading the pesto. I used basil on 2 and sun dried tomato pesto on the alternate 2 - to get the holiday colors. Thought it would have twice the flavor, but no comments on the taste, - Read more ...
  6. It was very tasty. I definitely should have drained more oil off the pesto though and pinched the dough together better. Mine didn't look as pretty.
  7. How wonderfully simple but looks like it took hours! I made it as an appetizer to rave reviews and then made it (with cream cheese and strawberry jam) as breakfast two weeks later to equally thrilled compliments. Thank you so much for the demo!
  8. Wow with just a few ingredients you can make a very delicious and impressive looking appetizer or accompaniment to your main dish. I served it with the seafood stew. Everyone loved it!
  9. Delicious!
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