Total:
40 min
Active:
20 min
Yield:
18 pinwheels
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
18 pinwheels
Level:
Intermediate

Ingredients

  • 1 (8-ounce) jar oil-packed sun-dried tomatoes
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon good quality balsamic vinegar
  • Finely ground sea salt, preferably gray salt
  • Finely ground black pepper
  • 1 (17.3-ounce) box puff pastry (recommended: Pepperidge Farm)
  • 1/3 cup pesto, store bought
  • 1 egg, lightly beaten

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.

Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.

IDEAS YOU'LL LOVE

Spinach and Feta Puff Pastry Bites

Recipe courtesy of Dave Lieberman

Puff Pastry

Fruit Filled Mini Toaster Pastries

Recipe courtesy of Bobby Flay

Pate Feuilletee (Puff Pastry)

Recipe courtesy of Carla Pellegrino

Puff Pastry Tart

Recipe courtesy of Kelsey Nixon

Roast Pork Pastry Puffs

Recipe courtesy of Ching-He Huang

Pastelitos de Carne (Picadillo-Filled Pastries)

Recipe courtesy of Ana Sofia Pelaez

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here