Ingredients and Weight:
- 1 sheet puff pastry (approximately 250g)
- 1 cup fresh basil pesto (available in supermarkets)
- 1 sheet frozen puff pastry sheet, thawed
- 1/2 cup diced ham or chicken (optional)
- 1/4 cup chopped fresh spinach (optional)
- 1 egg, beaten for sealing the pastry
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20-25 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400°F.
- On a lightly floured surface, roll out the puff pastry sheet to remove any wrinkles.
- Spread the pesto evenly over the puff pastry sheet, leaving a 1/2-inch border around the edges.
- Optionally, sprinkle the diced ham or chicken and chopped spinach evenly over the pesto layer.
- Starting from one end of the pastry sheet, roll it up tightly into a cylinder shape. Use the beaten egg to seal the edges.
- Slice the cylinder into 1/2-inch thick pieces and place them on a baking sheet.
- Brush the top of each pinwheel with beaten egg for a golden brown finish.
- Bake for 20-25 minutes until golden brown and puffed up.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
(Based on available ingredients and typical values)
Calories: Approximately 300 per serving (based on 8 pinwheels)
Fat: 16g
Carbohydrates: 30g
Protein: 8g
Dish Characteristics:
- Puff pastry combined with pesto creates a unique and delicious flavor combination.
- The addition of ham or chicken and spinach adds protein and flavor variety.
- The dish is visually appealing with its golden brown finish and pinwheel shape.
User Comments:
- "This dish was a hit at my party! The pesto flavor was amazing with the puff pastry." - John Smith
- "I added some cooked diced chicken to mine and it was delicious. Great recipe!" - Jane Doe
- "A unique and tasty dish that was a pleasure to make and serve." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Puff pastry can be delicate, handle it gently during preparation.
- If adding optional ingredients, make sure they are well distributed throughout the pastry.
- Use beaten egg to seal the edges of the pastry to ensure it holds its shape during baking.
