Pesto and ricotta cheese are spread over puff pastry which is cut and twisted into an appetizing pinwheel that begs to be pulled apart.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
535 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
Step 2
Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
Step 3
Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
Step 4
Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
Step 5
Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
