Crispy Puff Pastry Spirals (Print Version)
# Ingredients:
→ What you'll need
01 -
1 roll of fresh puff pastry (from the refrigerated section)
02 -
1/2 cup (100g) cream cheese, softened
03 -
2 tablespoons (25g) basil pesto
04 -
1 egg, beaten (for brushing)
05 -
Dried basil flakes for sprinkling
# Instructions:
01 -
Unroll the puff pastry sheet on a lightly floured surface. In a small bowl, mix the cream cheese and pesto until well combined and smooth.
02 -
Using a spatula or the back of a spoon, spread the pesto-cream cheese mixture evenly over the entire surface of the pastry. Starting from the long edge, gently roll it up into a log - don't roll too tightly as the pastry will puff up during baking.
03 -
With a sharp knife, cut the log into slices about 1/2 inch thick. Place the pinwheels on a baking sheet lined with parchment paper, spacing them about 2 inches apart. If needed, gently reshape any that lost their form during cutting.
04 -
Brush the edges of each pinwheel with beaten egg for a glossy finish. Bake in a preheated oven at 425°F (220°C) for about 15 minutes, or until they've puffed up and turned a beautiful golden brown.
# Notes:
01 -
These pastry pinwheels will keep in an airtight container at room temperature for 3-4 days, though they're best enjoyed fresh and warm from the oven.