Today I am sharing one of my favourite (and ridiculously easy) go-to party food recipes. They go by many names, but I call them pinwheels (made out of puff pastry). Highly popular, I am sure you have come across them already? But have you made them? That is the important question?
Essentially, you get some pre-rolled puff pastry, roll it out, smear it with your choice of food combinations and roll the pastry up. Cut into slices, brush with egg and bake for 25 minutes at 200°C. Then these crunchy but soft and chewy pastries come out the oven and the melted cheddar cheese is browned just right and you see a little tomato pesto peeping through and well, what I am trying to say is that it is almost impossible to have just one.
If you have a Pinterest account, you need to pin this recipe to your Food & Entertaining board so you can remember to make this quick and easy dish for your next hungry mob. You can prepare the pastry the day before, and then bake them whilst your guests are there – with a gin and tonic in one hand and perfect hair.
You don’t just have to stick to the toppings I have listed in the recipe – feel free to use the combinations you enjoy.
- Salami, cream cheese, mustard and basil pesto
- Ham, cream cheese, cheddar cheese
- Tuna mayonnaise and corn
- Cinnamon, sugar, raisins and butter
- Apple puree, sugar and cinnamon
- Kids parties – for the adults and kids
- Adult Celebrations
- Cocktails and Canapes Party
- Dinner time – my kids love these Pastry Pinwheels!! Great finger food
- Afternoon snacks
And if you like pastry snacks, desserts and dishes, you HAVE to try these too:
Let’s make pinwheels!
Roll out your pastry and add your ingredients.
Roll it up along the longest side.
All rolled up!
Slice into 1cm portions.
Pop onto a baking tray, brush with egg, and cook for 25 minutes at 200 degrees Celsius.
Easy recipe for pastry pinwheels – these feature cheese and sundried tomato pesto but the possibilities are endless. Great food for entertaining or an afternoon snack.
- 400g ready filled puffy pastry
- 1/8 cup (30ml) sundried tomato pesto
- 1/2 cup plain cream cheese (full or medium fat)
- 2 cups loosely packed grated cheddar cheese
- 1/2 tsp Basil (Dried) (or use freshly chopped)
- 1 egg, beaten
- Sprinkle a clean surface with a little flour and roll out the puff pastry.
- Smear the cream cheese onto the pastry so that it reaches all the edges.
- Smear the tomato pesto on top of the cream cheese and add a little extra if you like
- Sprinkle with the cheddar cheese and a little dried basil (fresh would be next level!)
- Roll the pastry along the longest edge until completely rolled up.
- Slice into 1cm sections, which you can then place on a baking tray, lightly dusted with flour.
- Using a pastry brush, brush some egg on the outside of the pastries
- Cook for 25 minutes at 200Â°C and enjoy hot or cold!!