Vegan Puff Pastry Pesto Pinwheels

4.50 from 4 votes

Vegan Puff Pastry Pesto Pinwheels

These flaky Vegan Puff Pesto Pastry Pinwheels are filled with vibrant pesto for a quick & tasty appetiser. Impress your guests (and yourself) with this simple yet stunning recipe. Made with only 4 ingredients they are perfect for parties, picnics, or a quick weeknight snack.

Prep Time10

Cook Time20

Chilling Time20

Total Time55

Course: Appetizer, Snack

Cuisine: British

Allergen: Gluten

Free From: DAIRY FREE, EGG FREE, NUT FREE

Servings: makes approx

Calories: 83kcal

Author: Lauren Woodger

Equipment

Ingredients

1 Sheet puff pastry Jus Rol - use gluten-free pastry to make recipe gluten free
80 g ( 2.8 oz) shop bought or homemade vegan pesto
30 g ( 1 oz) jarred or homemade roasted red peppers
splash dairy free milk for coating pastry

Instructions

Preheat the oven to 180˚C / 356˚F.
If you are using shop-bought pesto & pre-roasted red peppers, skip straight to step 6.
If you are making your own pesto, make up a batch as per the recipe link above.
If you are making your own roasted peppers, prepare the pepper by de-seeding it and slicing it into four pieces.
Place the pepper on a baking tray with a drizzle of olive oil and roast in the oven for 20 minutes until soft.
Take the ready-rolled puff pastry out of the cardboard packaging and gently unroll it, leaving it on the baking parchment it comes in.
Evenly spread the vegan pesto over the entire surface of the puff pastry sheet, leaving a small border around the edges.
Finely chop the roasted peppers & sprinkle them evenly over the pesto-covered puff pastry.
Starting from one of the longer sides, tightly roll the puff pastry into a log. Place the seam side down. (If you have time, chill the log in the fridge for 20 minutes, as this will make it easier to slice)
Take the chilled puff pastry log out of the fridge and lightly brush the pastry with some dairy-free milk, using a pastry brush, then using a sharp knife, slice it into approximately ½-inch thick pinwheels. This should give you around 20 pinwheels.
Place the pinwheels on a baking tray, using the baking parchment from the pastry.
Bake in a preheated oven for 18-20 minutes or until the pinwheels are puffed up and golden brown.
Once ready, let the pinwheels cool for a few minutes before serving. They can be enjoyed warm or at room temperature.

Notes

See the recipe post for more detailed guidance and instructions

Tips & Tricks

Chill In The Fridge Before Slicing: If you have time, I would recommend chilling the pastry log in the fridge before slicing. This helps to firm it up a little, making it easier to slice.
Sharp Knife for Clean Slices: Use a sharp knife when slicing the pinwheels for clean, neat edges.
Leave Space On The Baking Tray: Space the pinwheels evenly on the tray, leaving a space between each one, as they will puff up. You may need to use two trays.
Re-Use The Pastry Parchment Paper: If you are using shop-bought pastry, recycle the baking parchment paper it comes rolled in to use on your baking tray when cooking.
Brush the pinwheels with milk before baking: This will help to brown the pastry's outside.
Air Fryer Cooking Times: If cooking the pinwheels in the air fryer, pre-heat the air fryer to 160˚C / 320˚F and bake for 12-13 minutes until golden and crispy.

How Can I Make This Allergy Friendly?

Make It Gluten Free: Jus Rol do a great gluten-free version of their regular puff pastry, so use this instead.
Make It Nut Free: Be sure to double-check the packaging on the vegan pesto, as some contain cashew nuts, make my vegan basil pesto instead which is totally nut-free.

Nutritional information is approximate.

Nutrition