Pistachio Pesto Pinwheels Recipe

These crunchy, savoury, cheesy pistachio pesto pinwheels make great party snacks for New Year parties.

Or, in my case, for me staying in at home nice and warm and enjoying from the comfort of my sofa.

Pistachio pesto puff pastry pinwheels are super, super easy to make. You just need five ingredients to make them, including store-bought ready-rolled puff pastry – so most of the hard work has already been done.

You can also watch me make these on YouTube:

Ready? Let's go.

(Makes 20–25 pinwheels.)


1 roll of ready-rolled puff pastry
130g pesto
50g pistachios, roughly chopped
130g grated mature cheddar
2 tbsp milk


1. Unroll your roll of puff pastry so the long side is facing you.

2. Spread evenly with the pesto all the way to the edges except for the end furthest away from you – leave about a 2cm gap at that end.

3. Evenly sprinkle the pistachios and cheese over the pesto.

4. Brush a little milk onto the free edge of the pastry.

5. Tighly roll up the pastry, starting from the side closest to you and rolling away from you.

6. Roll tightly in the paper the pastry came in, twisting the ends to secure, and pop in the fridge for an hour to firm back up.

7. When you're ready to bake, preheat the oven to 180°C.

8. Slice your pastry into roughly 2cm thick spirals, and place on a large baking sheet lined with nonstick baking parchment. Make sure you leave a couple of centimetres for them to spread in the oven.

9. Bake for about 15 minutes, or until puffy and golden, and leave to cool completely before serving.

Enjoy, and have fun.


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