Pesto puff pastry pinwheel (Tarte Soleil)
A easy appetizer recipe for pesto puff pastry pinwheel, known in French as a tarte soleil.
Equipment
Ingredients
- 2 puff pastry crust bases
- 25 cl of pesto sauce (1 cup)
- 1 egg
- 2 tablespoons of sesame seeds (optional)
Instructions
- Spread the first puff pastry crust dough in a large baking pan.
- Using a small spoon, spread the pesto sauce on the puff pastry dough, leaving plenty of room along the edges.
- Moisten gently the edges of 1st pastry dough with some water, using your fingers.
- Carefully place the 2nd puff pastry dough on top of the 1st puff pastry, enclosing the pesto sauce in the middle.
- Roll and enclose the edges together to form a crust, like you would for pizza dough.
- Place a glass on top in the center.
- Away from the glass, using a sharp knife, cut the pastry dough into 4 equal quarters.
- Then cut each quarter in half, then each eighth in half, to make 16 equal strips.
- Preheat the oven to 400°F (200°C).
- Remove the glass and start to twist strips twice keeping the ends pinched together all the way around to make a pinwheel.
- Crack the egg open in a bowl, and using a pastry brush, lightly paint the egg across the pinwheel.
- (Optional) Sprinkle some sesame seeds across the pinwheel.
- Place the puff pastry pinwheel in the oven for 20 minutes or until the dough rises and it looks cooked.
- Serve while warm.
Notes
* For a lighter version, you can substitute greek yogurt instead of the heavy cream.
Nutrition
Serving: 1gCalories: 987kcalCarbohydrates: 127gProtein: 37gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 20gCholesterol: 238mgSodium: 1865mgFiber: 5gSugar: 3g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.