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Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto Recipe

Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto

Michael Chiarello

Recipe courtesy Michael Chiarello

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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on August 09, 2011

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    They were so beautiful, flavorful, and delicious. Thanks for share this recipe.

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  • on March 13, 2011

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    Wow...very tasty and pretty too! NEXT TIME: I will bake the pesto pinwheels for about 10 minutes, THEN add the tomato goo for another 10 minutes....my tomato mixture got too brown. ALSO, unfold the tri-fold dough and trim the fold area about 1/4" on either side of the fold. This will give you three 3" strips that can be cut into four squares each. So you can get out of one sheet, and they are a little smaller. ALSO the dough is easier to make slit-cuts when it's a little frozen. ENJOY!

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  • on July 18, 2010

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    Very tasty appetizer that got lots of comliments. I didn't alter anything in the recipe, though next time I will try 12 squares per sheet of puff pastry to make a tad smaller. These were pretty large and a little awkward to eat at a cocktail party.

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  • on May 06, 2010

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    I did these with a filling made from the many onions I had around. Sauteed them at a low heat for about 2 hours, chopped small pieces so I could roll.
    Did them in oil, bit of butter and a sprinkling of sugar. They get soft and sweet. Added some small sauteed mushroom pieces. Spred on the rolled out pastry, topped with little dollops of goat cheese and then rolled up as for a palmier.
    Tomorrow going shopping for the sun dried tomatoes to try. What an amazing appetizer. Thanks so much.

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  • on January 13, 2010

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    My guests asked who the caterer was & then didn't believe me when I said I made these. Beautiful & delicious. TIPS: don't stack the pastry to cut it in masss - it warms & sticks together before you can separate it. Also, I found it very helpful to cut & fold in a factory - type format - so I'd cut all the top right corners, then rotate my pan & repeat... etc. etc. Then fold all the top right corners

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  • on December 13, 2009

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    So easy to make, my husband was surprised I could pull this off! (I am terrible in the kitchen. I didn't prep the sundried tomatoes by heating the oil and mixing in balsamic, thyme, and garlic. I just drained the tomatoes and placed them on top. It was even good that way!

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  • on December 13, 2009

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    I made these for a Christmas party and people were wow'ed when I pulled them out of the oven. I'm already planning on making these again for Christmas Eve and Christmas day. They were so beautiful, flavorful, and delicious. Truly a 5 star recipe.

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  • on November 11, 2009

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    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.

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  • on October 05, 2009

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    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.

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  • on May 24, 2009

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    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.

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