Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe

“`html

If you’re craving a crowd-pleasing appetizer that’s bursting with flavor and totally plant-based, look no further than this Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe. These golden, flaky pinwheels hide a luscious sun-dried tomato pesto made with toasted almonds and fresh basil inside crisp puff pastry. Perfect for parties, casual snacking, or just treating yourself, they bring a comforting yet sophisticated flair with minimal effort.

this Recipe

Ingredients You’ll Need

The secret to fantastic Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe is in using simple, high-quality ingredients that each bring their own magic. From the nutty crunch of toasted almonds to the vibrant zing of sun-dried tomatoes soaked in oil, every component builds layers of taste and texture that harmonize beautifully.

• ½ cup raw almonds: Toasting these releases essential oils and deepens their flavor for a rich, nutty base in the pesto.
• 1 cup sun-dried tomatoes in oil, drained: These deliver a concentrated, naturally sweet tomato flavor that’s tangy and robust.
• 1 clove garlic: Adds a touch of aromatic warmth that balances perfectly with the acidity of the tomatoes.
• About 10 basil leaves: Fresh and bright, basil gives that classic pesto herbaceous note.
• Pinch of salt and pepper: Essential for enhancing all the other flavors and seasoning the pesto just right.
• 2–3 tablespoons sun-dried tomato oil: This oil helps achieve the perfect pesto consistency while enriching the overall flavor.
• 1 sheet vegan puff pastry, thawed: The golden, flaky pastry is the irresistible vehicle that wraps around the pesto, offering buttery layers with each bite.

How to Make Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe

Step 1: Toast the Almonds

Start by warming a dry pan over medium heat and tossing the raw almonds until you see golden spots and smell that irresistible toasted aroma. This step transforms the nuts from bland to deeply flavorful, acting as the perfect foundation for your pesto.

Step 2: Blend the Pesto

Transfer the warm almonds into a food processor along with your sun-dried tomatoes, garlic, basil, salt, and pepper. Pulse everything together, scraping down the sides often, until a thick paste forms. Use 2 to 3 tablespoons of the flavorful sun-dried tomato oil to loosen the mixture and boost the taste — this keeps your pesto luscious and smooth.

Step 3: Prepare the Puff Pastry

Unroll your sheet of vegan puff pastry on a clean surface, ideally measuring around 33 cm by 26 cm. Spread the pesto evenly over the pastry, leaving about half an inch clear at the top edge. This border will be brushed with water to help seal the roll so your filling stays perfectly enclosed.

Step 4: Roll and Chill

Roll the pastry carefully from the bottom up, jelly-roll style, gently pressing the exposed edge to seal the log. Wrap this tightly in plastic wrap and pop it in the freezer for at least 30 minutes. Chilling makes slicing the pinwheels neat and easy while maintaining their shape during baking.

Step 5: Slice and Bake

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Remove the chilled roll from the freezer and cut it into slices roughly ½ to 1 cm thick. Arrange these delightful pinwheels on the tray and bake for 20 minutes or until they puff up gorgeously and develop a golden crust that’s just begging to be devoured.

How to Serve Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe

Garnishes

For a beautiful finishing touch, sprinkle freshly chopped basil or a light dusting of nutritional yeast over the warm pinwheels. These little accents add both visual appeal and a subtle boost in flavor that elevates your presentation from casual snack to gourmet bite.

Side Dishes

Serve these pinwheels alongside a crisp, refreshing green salad with a tangy vinaigrette to balance the richness of the pesto and pastry. Alternatively, they pair wonderfully with a simple bowl of roasted vegetable soup or marinated olives for an effortlessly elegant spread.

Creative Ways to Present

Turn your Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe into bite-sized party favors by placing them on a fancy platter with dipping sauces like vegan ranch or balsamic glaze. You can also thread several on wooden skewers for easy sharing or arrange them atop a rustic cheese board for a stunning appetizer display.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the pinwheels in an airtight container in the refrigerator for up to 3 days. They remain delicious and are perfect for quick snacks or lunchbox treats when you want to keep enjoying that sun-dried tomato pesto magic.

Freezing

These pinwheels freeze beautifully either before or after baking. If freezing before baking, slice the rolled log, place pinwheels on a tray, freeze until firm, then transfer to a freezer bag. Bake straight from frozen while adding a few extra minutes to cook time.

Reheating

Reheat leftovers in a preheated oven at 180°C (350°F) for about 10 minutes to restore that flaky texture and warm, melty filling. Avoid microwaving if possible to keep the pastry crisp and delightful rather than soggy.

FAQs

Can I use nuts other than almonds in this recipe?

Absolutely! While almonds provide a lovely flavor and texture, you can substitute with walnuts, cashews, or pine nuts for a slightly different but equally delicious pesto.

Is it necessary to chill the rolled puff pastry?

Yes, chilling helps the pastry firm up and makes slicing easier. It also ensures the pinwheels keep their shape and puff nicely in the oven.

Can I make the pesto ahead of time?

Definitely. The sun-dried tomato pesto can be made up to 3 days ahead and kept refrigerated in an airtight container. This saves time when assembling your pinwheels.

What if I don’t have a food processor?

You could use a sturdy blender or chop everything finely by hand, then mix with the oil to a paste. It might take a bit longer, but the flavor remains just as amazing.

Are these pinwheels suitable for freezing after baking?

Yes, you can freeze baked pinwheels. Let them cool completely, then freeze in a sealed container. Reheat in the oven for best results when ready to enjoy.

Final Thoughts

There’s something so special about sharing warm, flavorful bites like these Vegan Sun-Dried Tomato Pesto Puff Pastry Pinwheels Recipe with loved ones. Whether it’s for a party, snack, or a cozy night in, this recipe brings out the best in simple ingredients with a beautiful, flaky finish that’s impossible not to love. Give it a try—you’ll be grateful for this new go-to treat!

“`

Print