Pesto puff pastry swirls recipe



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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

A simple and quick puff pastry and pesto recipe with pine nuts and Parmesan cheese. These are perfect for just piling on a platter and sharing with friends!

52 people made this

IngredientsMakes: 12 -15 swirls

  • 230g puff pastry
  • 100g of pesto
  • 50g pine nuts
  • 20g grated Parmesan cheese
  • 4 tablespoons milk for glazing

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper.
  2. Arrange a layer of puff pastry on a large baking tray. Spread the pesto evenly over the pastry, smoothing it out with a spoon.
  3. Scatter pine nuts evenly over the pastry. Top with grated Parmesan cheese.
  4. Roll up the puff pastry from the longer side; brush the roll with milk to glaze.
  5. Slice the roll into individual swirls about 1½cm thick. You should get about 12 to 15 swirls.
  6. Arrange the swirls on prepared baking tray, leaving some space between each one.
  7. Bake the swirls in preheated oven for about 15-20 minutes, or until crisp and golden.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (1)

Really easy to make and a good recipe for a snack. We really liked it.-13 Mar 2018


Spinach-Cheese Swirls

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Brush the pastry sheet with the egg mixture.  Top with the cheese mixture and spinach.  Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.  Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

For Pesto Swirls, omit all ingredients but the flour and the puff pastry.  Unfold the pastry sheet as directed above.  Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge.  Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts.  Brush the edge of the pastry sheet with water.  Roll up the pastry and proceed as directed above.

For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder.  Unfold the pastry sheet and brush with the egg mixture as directed above.  Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet.  Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham.  Proceed as directed above.

For a flavor twist, try a different cheese.  Any shredded cheese will work in this recipe.


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Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Step 3

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Brush the pastry sheet with the egg mixture.  Top with the cheese mixture and spinach.  Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.  Brush the slices with the egg mixture.

Step 4

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.


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Pesto, Sheese & ‘Bacon’ Swirls

WARNING: ADDICTIVE!!
Vegans are allowed to eat naughty food sometimes too… its all about balance! These little snacks are perfect for party buffets. The ‘Vivera Bacon Bits’ are incredible, combined with the vegan cheese and pesto, its an absolute snack from heaven!

I made my own pesto as I prefer it without the acidity regulators and extra additives. I have attached my recipe below, in case you would like to make it for yourself…if not, shop bought will work just fine. Either way, you are guaranteed to impress your party guests with these delicious swirls, vegan or not!


Pesto puff pastry swirls recipe - Recipes

Here is how you can make this lovely appetizer. You can enjoy this anytime of the day .

Ingredients

  • Makes 10-12 Garlic Pesto Swirls (Here are some great garlic presses for you!)
  • Pepperidge Farm Puff pastry sheet– 1 sheet (1 box has two sheets)
  • Pesto: Main ingredients preferably garlic and basil (source)-3 tablespoon
  • Flour for cutting board -1-2 tablespoons
  • Red Chilli Flakes (if prefer more heat)
  • Pepper Jack Cheese: 4tbs grated

Step- by- step instructions

  1. Defrost the Pepperidge Farm Puff Pastry sheet as per pack’s instruction. I prefer to take the pastry sheet out of the cardboard box and then place it on the cutting board with still the inside wrapper on.
  2. After about 40 minutes when it feels it is workable take out the puff pastry sheet. Flatten it on the cutting board surface.
  3. Apply a layer of Pesto in such a way that you leave about one inch at all sides. This prevents any filling to come out when you roll the pastry sheet.
  4. Now sprinkle the Pepper Jack Cheese, red chilli flakes.
  5. Beginning at the side nearest to you, start making a tight roll.
  6. Once completely rolled wrap it in cling film. Keep in the refrigerator for about 10-15 minutes.
  7. Meanwhile preheat the oven to 375 F.
  8. Once the roll feels firm place it on the cutting board. Using a sharp knife cut about one inch slices.
  9. Refer Picture. You will be able to see the lovely filling in a swirl and hence the name Garlic Pesto Swirls.
  10. Place a layer of parchment paper on a cookie sheet pan. Keep the Garlic Pesto Swirls on the pan keeping about 2 inches of space between them. Bake them for about 20 minutes, turning them once half way. Bake till they are golden brown.

Serve hot. Garlic Pesto Swirls tastes great with any dipping sauce of your choice or even without it.

Serving Suggestion

Serve Hot and accompany with drink of your mother’s choice. It goes well with juices made from the best juicer, wines or even with Asian Tea. To give a special touch place a Mother’s Day card in the tray expressing your love and gratitude.

Presentation Ideas

Garlic Pesto Swirls look beautiful whichever way you present. You can stack them in a bowl or slightly overlapping on each other in a white appetizer serving tray with a dipping sauce of your mother’s choice in a bowl.

-For those who prefer strong garlic taste you might add about 2 cloves fresh crushed and finely chopped garlic in the filling for Garlic Pesto Swirls.

-Pepper Jack cheese helps get a little spicy flavor in these Garlic Pesto Swirls. You can replace pepper jack cheese by finely grated Parmesean cheese if you prefer mild flavor.

-To adapt this recipe for more Asian Indian Taste replace pesto by 1 tablespoon of coriander and mint chutney, add chaat masala (very commonly used spice in Asian Indian cuisine, easily available in Asian Indian Stores). Reduce the cheese quantity to half the amount. Cheese helps bind it.

-If you prefer it little darker brown you might want to brush the roll with egg wash. Egg wash is made by beating an egg with about 2 tablespoon of water.

-To prepare it in advance you can keep the roll nicely wrapped in cling film and cut the slices when you are ready to bake.

While you’re here, be sure to check out our kitchen product reviews!


Cheesy Pesto Puff Pastry Swirls

Defrost the puff pastry according to the instructions on the packet. Dust a clean surface with the flour and roll the puff pastry until even, not too thin.

Spread the pesto evenly over the pastry, leaving 5cm unspread at one short end.

Sprinkle with the grated Mozzarella.

Roll up from the short end, sticking the clean end in place with a little water or egg wash.

Preheat the oven to 200 °C.

With a sharp knife, slice the rolled pastry into 3cm slices. Place on a non-stick baking sheet and brush with beaten egg. Bake for 15-20 minutes, or until brown and puffy.

Serving suggestions:

Sprinkle with cayenne pepper before baking

Layer slices of tomato, basil, salami and avocado between three swirls and top with garlic mayo on a basil leaf and a cherry tomato. Secure with a skewer.

Serve with triangles of salami and a sliver of peppadew

Serve with a halved cherry tomato and a fresh basil leaf.

Top with a slice of smoked chicken and a dollop of garlicy mayonnaise

Top with half a slice of tomato and black olive tapenade

Top with a garnish of Parma ham and fresh rocket

Serve with a dressed green salad for a fun starter.

These swirls can be made in advance and baked from frozen. Slice the swirls and place on a baking tray lined with wax paper. Place in the freezer until frozen. Pop the swirls off the wax paper and keep in sealed plastic container until needed.


Cheese & pesto whirls

Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.

Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.

Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.


  • 500g/1lb 2oz ready-made puff pastry , for dusting
  • 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
  • few sprigs fresh rosemary, leaves only, finely chopped
  • 1 free-range egg, lightly beaten

Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.

With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.

Preheat the oven to 200C/400F/Gas 6.

Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.

Remove the palmiers from the oven and leave to cool on the baking tray.

To serve, pile them high on a plate. These are great little canapés for waiting guests.



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