Why You’ll Love Pesto Puff Pastry Pinwheel Recipe

Uses just a few simple ingredients for big flavor: puff pastry, ricotta, and pesto
The final presentation — a golden spiral you can pull apart — is impressive yet effortless
Great for entertaining or casual meals: it’s easy to slice, bake, and serve
Can be adapted — feel free to add extras (cheese, herbs, veggies) to suit your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 sheets puff pastry
2 teaspoons all-purpose flour (or as needed)
8½ ounces ricotta cheese
8½ ounces pesto

Directions

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and dust lightly with flour.
Lay the puff pastry on a flat work surface; from each sheet cut a 12‑inch circle. Transfer one circle to the prepared baking sheet.
Spread the ricotta evenly over that pastry circle. Then top with an even layer of pesto. Lay the second pastry circle over the top. Place a small glass upside down in the middle of the circle (this marks the center).
Cut the circle — away from the glass — into quarters, then cut each quarter in half, then each eighth in half — ending up with 16 equal strips. Remove the glass.
Take two strips at a time, twist them twice in opposite directions, pinch the ends together, and repeat with the remaining strips to form a pinwheel shape.
Bake in the preheated oven until the pastry is browned and golden, about 25–30 minutes.

Servings and timing

Serves: 8 people
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Variations

Add a layer of shredded mozzarella, parmesan, or other favorite cheese under the top puff pastry for cheesy pinwheels
Mix in extras such as chopped sun‑dried tomatoes, olives or herbs for more flavor and texture
Instead of ricotta + pesto, you could layer a thin spread of mustard, pesto, or tomato‑based spread plus cheese (or other fillings) to create different flavor profiles
For a smaller‑bite appetizer, you can roll smaller circles and twist fewer strips per wheel
Use a rectangular puff‑pastry sheet: spread filling, roll up like a log, slice into rounds — yielding classic pinwheel shapes rather than a single giant spiral

Storage/Reheating

Once baked, allow the pinwheel to cool. Store leftovers in an airtight container in the refrigerator for 2–3 days
To reheat and revive flakiness — warm in a preheated oven (or toaster oven) for a few minutes until heated through
If you prefer, you can assemble the pinwheel ahead of time, wrap tightly, and refrigerate until ready to bake — then bake just before serving for best results

FAQs

What type of puff pastry should I use?

You can use store‑bought puff pastry — either frozen (thawed) or fresh. Make sure it’s fully thawed before you roll it out to avoid tearing, and lightly flour your surface to prevent sticking.

Can I use a different cheese instead of ricotta?

Yes — while the original recipe uses ricotta, you could substitute with cream cheese, cottage cheese (well‑drained), or even a soft goat cheese for a different flavor profile.

Can I make this ahead of time?

Yes. You can assemble the entire pinwheel (spread, layer, twist) and keep it covered in the refrigerator for a few hours before baking. Just bake shortly before serving.

Can I freeze the pinwheel before baking?

It’s possible — wrap the assembled pinwheel tightly (plastic wrap + foil) and freeze. When ready to bake, thaw overnight in the fridge, then bake as directed.

Will the pastry stay crisp after storing?

Puff pastry tends to lose some crispness when refrigerated. For best texture, reheat briefly in a hot oven or toaster oven to crisp it back up before serving.

Can I make smaller individual pinwheels rather than one big spiral?

Yes. Instead of cutting circles and twisting, you could roll the pastry + filling into a log (from a rectangular sheet) and slice into rounds for individual pinwheels — easier to serve and share.

What if my pesto is very oily?

If your pesto is particularly oily (as some store‑bought ones can be), strain off excess oil before spreading — too much oil may make the pastry soggy or greasy.

Can I add vegetables or other fillings?

Definitely. Try adding chopped sun‑dried tomatoes, olives, spinach, roasted red peppers, or sautéed mushrooms. Just be careful not to add too much moisture or the pastry may not bake up crisp.

Is this recipe vegetarian?

Yes — the base version (ricotta + pesto) is vegetarian. If you add ingredients like vegetables or cheese, just ensure they’re also vegetarian.

Can I serve this warm and cold?

Yes — this pinwheel is delicious straight from the oven (warm), or at room temperature. For gatherings, serving at room temperature works well and makes it easy for guests to help themselves.

Conclusion

The pesto puff pastry pinwheel is an ideal combination of simplicity and elegance. With just a few ingredients, it transforms into a stunning centerpiece that’s perfect for parties, potlucks, or family meals. Whether served warm or at room temperature, it’s guaranteed to impress with every flaky, flavorful bite.