Pesto Puff Pastry Pinwheel recipe
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Ingredients
- 2 sheets puff pastry 2 teaspoons all-purpose flour, or as needed 8 ½ ounces ricotta cheese 8 ½ ounces pesto
Nutrition Info
- 535 caloriescarbohydrate: 31.3 gcholesterol: 19.6 mgfat: 39.9 gfiber: 1.8 gprotein: 13.6 gsaturatedFat: 11.2 gservingSize: -sodium: 431.8 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Pesto Puff Pastry Pinwheel
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
Lay puff pastry on a flat work surface, cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
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.
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.
Bake in the preheated oven until pastry is browned, 25 to 30 minutes.