Description
These vegan pinwheels feature flaky puff pastry filled with a vibrant sun-dried tomato and toasted almond pesto. Perfect as a flavorful vegan appetizer or party snack, they are easy to prepare and bake to golden, puffed perfection.
Ingredients
Scale
Pesto
- ½ cup (75 grams) raw almonds (blanched or with skin)
- 1 cup (145 grams) sun-dried tomatoes in oil, drained (reserve oil)
- 1 clove garlic
- About 10 basil leaves
- Pinch of salt and pepper
- 2 – 3 tablespoons oil from the sun-dried tomato jar
Pastry
- 1 sheet vegan puff pastry, thawed if frozen (approx. 33 cm x 26 cm / 13 in x 10 in)
Instructions
- Toast the almonds: Place the raw almonds in a dry pan over medium heat. Toast them, tossing occasionally, until they are lightly browned in spots and fragrant. This usually takes a few minutes.
- Make the sun-dried tomato pesto: Transfer the toasted almonds to a food processor along with the drained sun-dried tomatoes, garlic clove, basil leaves, salt, and pepper. Pulse to form a thick paste. Scrape down the sides frequently as it’s thick. Gradually add 2 to 3 tablespoons of the reserved sun-dried tomato oil to help blend and enhance flavor.
- Prepare the puff pastry: Unroll the thawed puff pastry sheet on a flat surface. If it’s smaller than 33×26 cm, roll it out slightly to desired size. Spread the pesto evenly over the pastry, leaving about a 1.5 cm (½ inch) border along the top edge clear. Lightly brush the bare border with water to help seal.
- Roll and chill: Starting from the edge nearest you, tightly roll the puff pastry like a jelly roll, pressing gently along the seam to seal. Wrap the log tightly in plastic wrap and place in the freezer for at least 30 minutes to firm up for easier slicing.
- Preheat and slice: Preheat your oven to 200°C (400°F). Line a baking pan with parchment paper. Remove the chilled roll from the freezer and slice into ½ to 1 cm (¼ to ⅓ inch) thick pinwheels.
- Bake: Arrange the slices on the prepared pan spaced slightly apart. Bake in the preheated oven for about 20 minutes, or until the pinwheels are golden brown and puffed.
Notes
- Blanched or skin-on almonds can be used; toasting enhances flavor.
- If your puff pastry sheet is smaller than the stated size, gently rolling it out can help accommodate the filling.
- Chilling the rolled log before slicing prevents the pinwheels from losing shape during cutting.
- Use the sun-dried tomato oil to boost pesto flavor and ease blending.
- Serve warm for best texture and taste.