Description
These easy vegan pesto pinwheels are the perfect appetizer for any occasion. With a flavorful vegan pesto and flaky puff pastry, they are simple to prepare and sure to impress. Enjoy these bite-sized treats as a snack or party dish.
Ingredients
- 1 sheet of vegan puff pastry, thawed
- 100 g vegan pesto
- 50 g sun-dried tomatoes, finely chopped
- 50 g vegan cheese, shredded
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread an even layer of vegan pesto over the pastry.
- Sprinkle the chopped sun-dried tomatoes and vegan cheese evenly over the pesto.
- Starting from one edge, roll the pastry sheet tightly into a log.
- Cut the log into 1-inch slices and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the pinwheels are golden and puffed.
- Let cool slightly before serving. Garnish with fresh basil leaves if desired.
Notes
- Ensure the puff pastry is thawed but still cold for easier handling.
- You can use store-bought vegan pesto or make your own at home.
- Serve warm for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg