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Easy Vegan Pesto Pinwheels

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A quick and crispy vegan snack made with puff pastry and vibrant vegan pesto, perfect for last-minute guests or casual snacking.

Ingredients

Scale
  • 1 sheet puff pastry (thawed but still cold)
  • ⅓ cup vegan pesto (store-bought or homemade)
  • Optional: finely diced cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional additions: red pepper flakes, chopped fresh basil, vegan parmesan or nutritional yeast

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll out your thawed puff pastry sheet into a roughly 10 x 12-inch rectangle.
  3. Spread about ⅓ cup of vegan pesto evenly over the entire pastry, leaving a ¼ inch border around the edges.
  4. Scatter optional diced cherry tomatoes or red pepper flakes evenly over the pesto layer.
  5. Starting from the longer edge, carefully roll the pastry into a tight log and pinch the edges to seal.
  6. Cut the log into ½-inch thick slices to make about 12 pinwheels.
  7. Arrange the pinwheels cut-side up on the baking sheet, spacing about 1 inch apart.
  8. Lightly brush the tops of each pinwheel with olive oil.
  9. Bake for 12-15 minutes until puffed and golden brown.
  10. Let cool on the baking sheet for 5 minutes before serving.

Notes

Keep puff pastry cold until ready to use to maintain flakiness. If the rolled log is too soft to slice, chill in the fridge for 10 minutes before cutting. Avoid overloading with filling to prevent sogginess. Brush with olive oil for a golden, crispy top. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or toaster oven to maintain crispiness. Can freeze uncooked pinwheels and bake from frozen with extra baking time.

Nutrition

Keywords: vegan, pesto, pinwheels, quick snack, puff pastry, appetizer, crispy, easy recipe

Find it online: https://chloeplate.com/easy-vegan-pesto-pinwheels-recipe-5-minute-crispy-snack-ideas/