Description

This 3-ingredient appetizer couldn't be easier and simple to make. Farmhouse Kitchen's basil pesto & parmesan cheese are layered in between flaky puff pastry. Rolled into a log and sliced into rounds, the basil pesto peeks through the pastry for a hypnotizing pinwheel design. In just 35 minutes, you'll have a crispy, buttery treat with the flavor of summer basil in every bite.

Try these pinwheels dipped in tomato basil soup instead of croutons for perfectly paired herby crunchy bite or top them with an olive & sundried tomato tapenade for a deliciously savory snack.

Save time and freeze the sliced pinwheels, then bake them off whenever you're ready. They also store well in an airtight container, so you can bake them in advance to enjoy later in the week. Included in the suggested instructions are steps for creating a butterfly design for a fun, family-friendly snack.

Serves 8-10 as an appetizer

Includes:
  • 16 oz (2 sheets) Puff Pastry Sheets
  • 8 oz Basil Pesto
  • 4 oz Grated Parmesan Cheese
Optional:
  • 1 Egg (optional)
Hands on Time: 6 minutes; Total Time: 35 minutes

INSTRUCTIONS

STEP 1  Thaw puff pastry the evening prior or set on the counter for 1 hour before preparing. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
STEP 2 
Unfold each puff pastry sheet and flatten slightly with a rolling pin or wine bottle to smooth the creases and form a rough 10 x 10 square.
STEP 3  Working with one pastry sheet at a time, spread a thin layer of basil pesto, leaving a 1-inch border around the edges. Lightly sprinkle grated parmesan cheese over the pesto.
STEP 4  Next, tightly roll the pastry into a log (similar to a jelly-roll or cinnamon roll) starting from the bottom edge closest to you. Work from the left to the right to roll up and tuck the dough. When you reach the end of the pastry sheet, gently pinch the dough together to create a seam, then turn the log to rest seam-side down. Set on the baking sheet and chill or freeze the log for 10 minutes. Repeat filling, rolling and chilling the second pastry sheet. (Note: For a butterfly shape, tightly roll one end of the pastry sheet towards the center, then roll the other end toward the center. Brush the pastry where the two rolls meet with a light egg wash and press together.)
STEP 5  After chilling, slice the logs into 1/2-inch thick rounds. Lay the slices onto the parchment-lined baking sheet with at least 2 inches of space in between. If desired, brush lightly with an egg wash and sprinkle with additional parmesan cheese. 
STEP 6  Bake for 15-20 minutes or until golden brown and crisp. Rotate the baking sheets from top to bottom and left to right for evening cooking. Let cool before serving.

Enjoy!


What's inside

Puff Pastry Sheets, 16 oz - Default: 1 - Max: 1
Cheese, Grated Parmesan, Organic, 4 oz - Default: 1 - Max: 1
Basil Pesto, 8 oz - Default: 1 - Max: 1

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Parmesan Pesto Pinwheels Bundle

$19.99

serves 8 ($2.49/serving)
This 3-ingredient appetizer couldn't be easier and simple to make. Farmhouse Kitchen's basil pesto & parmesan cheese are layered in between flaky puff pastry. Rolled into a log and sliced into rounds, the basil pesto peeks through the pastry for a hypnotizing pinwheel design. In just 35 minutes, you'll have a crispy, buttery treat with the flavor of summer basil in every bite.

Try these pinwheels dipped in tomato basil soup instead of croutons for perfectly paired herby crunchy bite or top them with an olive & sundried tomato tapenade for a deliciously savory snack.

Save time and freeze the sliced pinwheels, then bake them off whenever you're ready. They also store well in an airtight container, so you can bake them in advance to enjoy later in the week. Included in the suggested instructions are steps for creating a butterfly design for a fun, family-friendly snack.

Serves 8-10 as an appetizer

Includes:
  • 16 oz (2 sheets) Puff Pastry Sheets
  • 8 oz Basil Pesto
  • 4 oz Grated Parmesan Cheese
Optional:
  • 1 Egg (optional)
Hands on Time: 6 minutes; Total Time: 35 minutes

INSTRUCTIONS

STEP 1  Thaw puff pastry the evening prior or set on the counter for 1 hour before preparing. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
STEP 2 
Unfold each puff pastry sheet and flatten slightly with a rolling pin or wine bottle to smooth the creases and form a rough 10 x 10 square.
STEP 3  Working with one pastry sheet at a time, spread a thin layer of basil pesto, leaving a 1-inch border around the edges. Lightly sprinkle grated parmesan cheese over the pesto.
STEP 4  Next, tightly roll the pastry into a log (similar to a jelly-roll or cinnamon roll) starting from the bottom edge closest to you. Work from the left to the right to roll up and tuck the dough. When you reach the end of the pastry sheet, gently pinch the dough together to create a seam, then turn the log to rest seam-side down. Set on the baking sheet and chill or freeze the log for 10 minutes. Repeat filling, rolling and chilling the second pastry sheet. (Note: For a butterfly shape, tightly roll one end of the pastry sheet towards the center, then roll the other end toward the center. Brush the pastry where the two rolls meet with a light egg wash and press together.)
STEP 5  After chilling, slice the logs into 1/2-inch thick rounds. Lay the slices onto the parchment-lined baking sheet with at least 2 inches of space in between. If desired, brush lightly with an egg wash and sprinkle with additional parmesan cheese. 
STEP 6  Bake for 15-20 minutes or until golden brown and crisp. Rotate the baking sheets from top to bottom and left to right for evening cooking. Let cool before serving.

Enjoy!

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

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