Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Awards Night Cocktail Party

Rated: 5 stars out of 5Rate itRead users' reviews (17)

Cook Time:
20 min
Level:
Intermediate
Yield:
18 pinwheels

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

1 (8-ounce) jar oil-packed sun-dried tomatoes
1 tablespoon minced garlic
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon good quality balsamic vinegar
Finely ground sea salt, preferably gray salt
Finely ground black pepper
1 (17.3-ounce) box puff pastry (recommended: Pepperidge Farm)
1/3 cup pesto, store bought
1 egg, lightly beaten

Directions

Preheat the oven to 350 degrees F.

Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.

Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.

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Comments & Reviews

recipe Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto
Donna M, TN 11-11-2009
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HALLELUJAH!
Rated: 5 stars out of 5

HALLELUJAH! A chef finally used a time saving devise other than a blender and a mixer. I love cooking but I have never... understood why the chefs do not show us time savers. The modern woman does not have time to chop every thing up. Ex: Herbs, onions, garlic, etc. Mike Chiarello actually used a small chopper on his show today. Pinwheels sound good and will cook them for the holiday. Read more
recipe Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto
Sandra Lakeland, FL 10-05-2009
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Delicious
Rated: 5 stars out of 5

I made 2 batches of these. I only had 1/2 jar of the whole sd tomaotes and 1/2 jar of sundried tomato spread so I combined... them. The first batch I did the pin wheel technique described in the recipe. They were WONDERFUL! The second batch I enclosed it completely like a pocket and topped w/ the sundried tomatoes. The second batch was a bit oily but still delicious. DEFINETLY drain as much oil from the sundried tomatoes before topping the pastry! This one is a keeper and easy to make.Read more
recipe Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto
Lindsea Vancouver, WA 05-24-2009
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So easy!
Rated: 5 stars out of 5

This recipe may seem intimidating because of the intermediate level, but it really is so easy and gives you a big impact on... the plate. All your friends will wonder where you bought these because they look very fancy. Very filling, good warm or at room temp., can be made ahead, everything I was looking for in an easy appetizer.Read more
recipe Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto
Anna Chicago, IL 01-12-2009
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Golden Globes Winner
Rated: 5 stars out of 5

I didnt see the episode so I folded them like empanadas. I added goat cheese because, well, who doesn't like cheese. I think... it was a strong addition. I will definitely make this again. I have leftover pesto and tomato mix that I'm going to add to chicken for dinners this week. Side note...the doorman at the building of the get-together I went to said the pastries smelled great (upon arrival). I gave him my leftovers when I left. He was very pleased. Read more
recipe Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto
Sharon Diamond Bar, CA 12-28-2008
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It's a keeper
Rated: 5 stars out of 5

This has become the Top 10 in my Appetizer file. Very beautiful and festive for the holidays.
recipe Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto
Carrie Olmsted Township, OH 12-26-2008
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One Batch Is Not Enough!!
Rated: 5 stars out of 5

These were gobbled up in an instant! No one had room for our Christmas turkey dinner! It was so easy and so flavorful, so... worth it!Read more