puff pastry pinwheel with pesto & ricotta
puff pastry pinwheel with pesto & ricotta
I’ve been dying to make something with the puff pastry in the freezer. I had ricotta, spinach and pesto on hand and a few searches later I settled on this spectacular puff pastry pinwheel.
It was so amazing looking yet so simple that I decided to make it as a surprise. I didn’t tell anyone that I’m making something or ask the kids if they wanted to help.
Ingredients
• 2 sheets of puff pastry
• All purpose flour as needed
• 8 oz ricotta
• 8 oz pesto
• Salt to taste
Steps:
puff pastry pinwheel with pesto & ricotta
Preheat oven to 400 degrees F. Line baking sheet with parchment paper and lightly flour.
Lay one puff pastry sheet on the parchment paper lined baking sheet. With a large dinner plate, mark and cut pastry sheet into a circle around the plate. Save or discard cutoff pieces of pastry. Set the first circle aside. Repeat with the second puff pastry sheet.
Use the frosting tool to spread ricotta evenly over the puff pastry circle. Top with an even layer of pesto. Salt lightly. Lay the second pastry circle on top.
Lay a small glass upside down in the middle of the pasty circle. Press down gently without cutting through.
Cut into 4 quarters around the glass. Cut each quarter in half and then half again, resulting in 16 slivers.
Lift and twist one sliver to the left and a second sliver to the right. Bring the two ends together and pinch. Repeat with the rest in pairs.
Bake in the oven for 30 minutes until golden brown.
Serve and plate and bask in the glory..
Really helpful Video: https://www.allrecipes.com/video/7180/pesto-puff-pastry-pinwheel/
