Vegan Puff Pastry Pesto Pinwheels

vegane Blätterteig Schnecken mit Pesto-Füllung

Vegan Puff Pastry Pesto Pinwheels

The next party or aperitif is just around the corner and you are still looking for the perfect vegan snack?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.

Course Appetizer, Baked Goods - hearty, Snacks

Cuisine Italian

Keyword baked goods - hearty, Basilikum, dips&spreads, Pesto, puff pastry, puff pastry pinwheels

Prep Time 20

Cook Time 30

Servings pieces (between 35-40 pieces, depending on cutting size)

Calories 40kcal

Author Velvet & Vinegar

Equipment

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

Ingredients

Basil Pesto*

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

Instructions

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.

Notes

*The pesto recipe used here yields 1 jar of about 230g.
*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.

Nutrition