These pesto pinwheels are my go-to when I want something festive, full of flavor, and easy to make.
With their vibrant green pesto, juicy red cherry tomatoes, and snowy crumbles of feta, they bring that perfect pop of holiday color, perfect for the Christmas season, although you can make them all year long.
The best part? They’re ridiculously easy to make.
Just grab a sheet of puff pastry, spread a good thick pesto (don’t go light here—each bite should taste like pesto), and layer it up with tomatoes, feta, and a bit of fresh basil. Slice, bake, and you’ve got golden, savory bites that look as good as they taste.
What You’ll Need
This recipe yields about 20 pinwheels – just enough to fill up two trays or a big party plate.
Here’s what you need:
- A sheet of puff pastry (store-bought is fine but keep it cold until you’re ready to work with it)
- Thick pesto
- Cherry tomatoes
- Feta cheese
- Fresh basil leaves
Since the ingredient list is short, each one needs to bring its A-game. Use a pesto that’s thick and rich (something that won’t leak everywhere) and don’t skimp on the cheese!
How to Make Pesto Pinwheels
Start by prepping your puff pastry. Only take it out of the fridge when you’re ready to use it. If it warms up too much, it becomes soft and hard to roll.
Lay the dough flat on a lightly floured surface or piece of parchment paper. Spread a generous layer of pesto across the pastry, stopping about 2 inches from one edge so you’ll be able to seal the roll.
Add two horizontal rows of thinly sliced cherry tomatoes, spaced 2–3 inches apart. Don’t line them up too close to the edge or the ends will be harder to seal.
Next, sprinkle crumbled feta and shredded basil across the entire surface (except that top strip you’re leaving clear for rolling). Now, roll it up: start from the bottom and roll slowly and tightly until you reach the clean edge. Gently press to seal.
Using a sharp knife, slice the roll into 20 even pinwheels and arrange them on a parchment-lined baking sheet, leaving some space between them (I usually bake my pinwheels on two separate pans).
Bake in a 400°F (200°C) oven for 28–30 minutes until golden and bubbling. Serve them warm or at room temperature.
Why You’ll Love These Pinwheels
- Festive colors perfect for the holidays
- Bold, savory flavors from the pesto and feta
- Quick and easy to prep with store-bought puff pastry and pesto
- Vegetarian-friendly appetizer
- Crispy, cheesy, bite-sized perfection
Tips for the Best Pinwheels
- Use thick pesto: avoid oily or watery types that could soak the pastry
- Keep your puff pastry cold until you’re ready to roll
- Slice gently with a sharp knife to keep the layers intact
- Don’t overload with tomatoes as they can release too much moisture and make the dough heavy and hard to roll
- Line your tray with parchment for easy cleanup and crisp bottoms
📌 Pesto Pinwheels (Recipe Card)
Ingredients (Makes ~20 pieces)
- 1 sheet puff pastry, defrosted but still cold
- ⅓ cup thick pesto
- 12–14 cherry tomatoes, thinly sliced
- ½ cup crumbled feta cheese
- 4–5 fresh basil leaves, shredded
Equipment
- Baking tray
- Sharp knife
- Spoon or offset spatula
- Parchment paper
Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Unroll your puff pastry on a flat surface. Spread pesto over the dough, leaving 2 inches clear at one end.
- Arrange two rows of sliced cherry tomatoes a few inches apart.
- Sprinkle feta and shredded basil evenly over the pesto-covered section.
- Roll tightly from the filled edge toward the clean edge and press to seal.
- Slice into 20 even pinwheels and place on the tray with enough space between each. I recommend baking them on two separate trays.
- Bake for 28–30 minutes or until golden and crisp.
- Serve warm or cooled to room temperature.
