The next party or aperitif is just around the corner and you are still looking for the perfect vegan snack?
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Hearty vegan puff pastry pesto pinwheels will be an absolute hit. Scout’s word of honor! If there’s one savory snack that people ask me to bring every time, it’s these fluffy pinwheels. They are not only extremely delicious, but also quick and easy to prepare. Quasi the TGV under the snack recipes. And if you want to go ultra-fast, use not only store-bought puff pastry, but also store-bought vegan pesto.
Shame on me! Exactly you have read correctly! I promote a recipe that consists of exactly two ingredients. On top of that, I even animate you to buy them. What an outrage to even call such a thing a recipe. But since I’ve actually been asked several times for the recipe itself, respectively to bring these vegan puff pastry pesto pinwheels, I thought, “What the heck, I’ll share the recipe now anyway!”
Because honestly, who wants to make their own puff pastry. Let me put it bluntly, is there anything more annoying? Just the thought of incorporating a block of vegan butter into dough, armed only with a rolling pin, makes me cringe. Then you have to fold the part like 20 times and cool again, only to then run the risk that the homemade puff pastry won’t act like regular puff pastry at all. Nah, I’ll save myself the trouble. And I take the liberty of assuming that you don’t feel like it either.
Actually, once had a quick vegan puff pastry recipe here on the blog. But with the move of my blog, the post got unfortunately lost.
I must confess, however, that I used homemade pesto for these vegan puff pastry pinwheels. Pesto is actually also prepared in a jiffy, insofar as you do not make it in laborious manual labor with mortar and pestle. All you need is a food processor or cutter.
Hearty vegan puff pastry roll ups are so quick and easy to make. Roll up puff pastry, spread pesto on top, roll up again and cut into rings. Of course, do not forget to adequately preheat the oven.
By the way, the pesto roll ups are also insanely forgivable. In fact, you don’t need to cut them very accurately into perfect rings. Because the puff pastry rises so nicely and forms beautiful pinwheels almost automatically, you don’t need to do any measuring work here. But if you’re a perfectionist through and through. Then you can put the puff pastry after rolling up in the refrigerator for about 30 minutes, or briefly in the freezer, so that the dough has a slightly firmer consistency and you can cut more beautiful rings.
Those who have time and nerves can use the so-called thread method. You often see them on cinnamon buns. Here you can find a video of how the method works. For the most part, I’m just too much of a minimalist and too impatient for such techniques. especially with puff pastry. But You do you 😙.
And who knows, maybe I’ll get around to testing the method in the future. Or I completely freak out and make homemade puff pastry.
The recipe sounds too simple to be true? But it really is, no joke! All you have to remember is to take the puff pastry out of the fridge just before you spread onto it. It quickly becomes soft and sticky, which then makes cutting a bit tedious.
For these savory vegan puff pastry buns you see in the pictures, I used homemade pesto for one. Secondly, I also made another batch with my tomato hummus. By the way, what always goes down well with my guests and acquaintances – even the kiddies – are puff pastry buns with the Tuscany spread from Alnatura. For this I have a recipe on my Instagram channel. Which is actually the same recipe as this one, just with a different filling.
Vegan Puff Pastry Pesto Pinwheels
- 1 Food Processor in case your making your own pesto or hummus
- 1 big rectangular baking sheet
- parchment paper
- 1 spatula to baste on the filling
- 30 g pine nuts
- 60 g basil
- 2-3 cloves of garlic*
- 1/2 tsp salt*
- 1 lemon, juice
- 1 tbsp nutritional yeast
- 50-80 ml olive oil*
Puff Pastry Pinwheels
- 2 packages of puff pastry, vegan, rectangular 320g per package
- 130 g pesto
- 130 g tomato hummus
- Preheat oven to 220° Celsius and line baking sheet with baking paper.
- Toast pine nuts in a frying pan or cast iron skillet until they begin to smell fragrant. Set aside and let cool briefly.
- Place pine nuts, basil, peeled garlic, juice of one lemon, salt and yeast flakes in a food processor and blend to make a pesto. For this recipe, it is better if the pesto is no longer too chunky.
- Pour the pesto into a clean jar and top with olive oil until the pesto is completely covered with a layer of oil.*.
- Only now remove the puff pastry from the refrigerator and roll it out.
- Spread the required amount of pesto evenly on the puff pastry with a pastry scraper. Leave a margin of about 1 cm on the sides.
- Roll up the puff pastry again along the long side. Cut 1-2cm thick slices/rings with a sharp knife and place them on a baking tray lined with baking paper with the cut surface facing up. Make sure there is enough space between the pinwheels, as they will still rise in the oven.*
- Bake pinwheels in the oven for 20 minutes on the lowest rack. Then bake for another 10-15 minutes on the top rack. For a nice browning of the pinwheels you can use the oven broil function for the last 2-3 minutes. The pinwheels are ready when they are nice and golden brown. Therefore, the last 10 minutes be careful not to burn them.
*The amount of garlic cloves can be varied depending on your preferences. I personally like it garlicky.
*Taste the pesto when finished and add salt if necessary according to your own preferences.
*The amount of olive oil may vary depending on the size of the storage jar you choose.
*The pesto will keep for a good 1 week in a clean and sterilized jar, sealed airtight. For longer storage, it is better to freeze.
*Enough space on the baking sheet is important for the pinwheels to rise nicely and take on their round shape. Then it is also not so important to cut them perfectionist round.