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Pesto Ricotta Pinwheels

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
8 servings
Snack Italian
Pesto Ricotta Pinwheels
Ingredients
  • 2 sheets puff pastry
  • 2 teaspoons all-purpose flour, or as needed
  • 8 1/2 ounces ricotta cheese
  • 8 1/2 ounces pesto
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). To prevent the pastry from sticking, cover a baking tray with parchment paper and lightly dust it with flour.
2
Unroll the puff pastry on a clean, flat surface; cut out circles of a diameter of 12 inches from each sheet. Place one circle on the prepared baking tray.
3
Spread a generous amount of ricotta cheese evenly over the pastry circle. Top this with an even layer of pesto sauce. Place another pastry circle on top to create a layered effect.
4
Carefully position a small glass upside down in the center of the pastry circle, making sure it doesn't touch the edges.
5
Cut the pastry circle into 16 equal strips, starting from one edge and working your way across. To create the pinwheel shape, cut each strip in half again, then into quarters once more.
6
Remove the glass and twist the strips together twice, two at a time, in the opposite direction. Press the ends of the strips together to form a tight pinwheel shape.
7
Repeat this process with the remaining strips, twisting and pinching them together to create a cohesive pinwheel design.
8
Place the baking tray in the preheated oven and bake until the pastry is golden brown, taking around 25 to 30 minutes.