Crispy, cheesy, and bursting with pesto goodness, these Puff Pastry Pinwheels are your new go-to holiday appetizer.

Ingredients (All available at Prinos):

• 1 sheet puff pastry, thawed
• 2–3 tbsp Prinos basil pesto
• 4–5 sundried tomatoes, finely chopped
• 100g shredded cheese (mozzarella, cheddar or gouda work great)
• 1 egg (for egg wash – optional)
• Salt & pepper to taste
• Fresh thyme or oregano (optional)

👩‍🍳 Instructions:

1. Preheat oven to 200°C (180°C fan) and line a baking tray with parchment paper.
2. Unroll the puff pastry on a lightly floured surface.
3. Spread an even layer of pesto across the entire surface of the pastry.
4. Sprinkle chopped sundried tomatoes evenly on top.
5. Top with shredded cheese. Season with a bit of salt, pepper, and fresh herbs if using.
6. Roll the pastry tightly from the long side to form a log.
7. Slice into 1.5–2 cm pieces using a sharp knife.
8. Place the pinwheels flat on the baking tray, spaced apart.
9. Brush tops with beaten egg for golden colour.
10. Bake for 15–18 minutes, or until puffed and golden brown.
11. Cool slightly and serve warm or store in an airtight container for up to 2 days.