- 1 large sheet of puff pastry
- 4 tablespoons of pesto
- 70 gram finely grated grana padano
- handful of pine nuts
Kitchen equipment needed
- cutting board & chef’s knife
- parchment paper
- silicone kitchen brush or spoon
- oven tray lined with parchment paper
Preparation — 15 minutes
Place the puff pastry sheet on a piece of parchment paper. Place it on top of a cutting board, the parchment paper ensures the dough does not stick do the cutting board. Divide 4 – 5 tablespoons of green pesto over the puff pastry with a silicone brush or spoon.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the pesto and cheese puff pastry pinwheels — 20 minutes
Finely chop a handful of pine nuts and divide them along with 70 grams of grana padano over the puff pastry. Tightly roll the puff pastry into a roll again, make sure that the dough does not crack. Cut the roll into slices about 2 cm (~0.8 inch) thick. Place the rolls with the cut side down on an oven tray lined with parchment paper.
Bake the pinwheels for about 20 minutes in the oven, or until they’re beautiful golden brown. Enjoy!