These buttery Sundried Tomato Puff Pastry Pinwheels feature fontina cheese making them a delicious and oh-so-simple appetizer to make. The sundried tomato pesto and fontina cheese are the perfect match-up and they bake beautifully golden in no time. You can serve these pinwheels for both elegant and casual gatherings and either way they’re guaranteed to be a crowd favorite.
Easy Sundried Tomato Puff Pastry Pinwheels Recipe
Appetizers like these puff pastry pinwheels are always a welcome site on the appetizer table. This same technique would work equally well using a basil pesto with fontina cheese, or even a prepared olive tapanade to save time. If you’re feeling really sassy you could do all three and shake things up with a trio of pinwheels.
How to Make the Best Sundried Tomato Puff Pastry Pinwheels
Puff pastry is one of those ingredients that makes perfect sense to buy rather than make. It’s a great quality ingredient and readily available in most grocery stores.
- Ingredients you’ll need to make Sundried Tomato Puff Pastry Pinwheels: Frozen puff pastry, sundried tomato pesto, shredded Fontina cheese, chive and onion cream cheese, grated Parmesan cheese plus one large egg beaten with cold water for the egg wash.
- Kitchen tools you’ll need: Sheet pans, sharp knife, measuring cups and spoons, offset spatula for spreading the filling, cheese grater and chopping board.
- Make sure you begin my thawing the puff pastry per the package directions for the very best results.
- I find that using an offset icing spatula works best for spreading the cream cheese and sundried tomato pesto. If you don’t have one, don’t sweat it, use the back of a spoon or a knife.
- As with any recipe that features shredded cheese, you can use another variety to suit your taste. Fontina gives these pinwheels just a little something special.
- For a time saver, you can assemble these pinwheels in advance. To do so, assemble and roll the puff pastry jelly roll style. Wrap tightly in plastic wrap and place into the fridge to keep chilled. Shape it into a cylinder shape as you roll and twist the ends of the plastic wrap to fully seal.
- Use a super sharp knife to cut the puff pastry into rounds. The sharper the knife is will prevent it from smashing. Reshape by hand as needed.
- Don’t be tempted to overfill the puff pastry or the filling will ooze out of the pastry Less is more.
- Store baked Sundried Tomato Puff Pastry Pinwheels chilled in the refrigerator for up to 4 days. Rheat on a sheet pan in a 375°F oven for a few minutes to crisp or in a 350°F air fryer.
- You can reheat them in single servings in the microwave but they won’t be as crispy.
Simple Flavors Pack a Punch of Tomato Flavor
These pinwheels are crispy and buttery and the intense tomato flavor from the pesto adds just the right balance in flavor. I’ve served these sundried tomato pinwheels as a starter, an appetizer, as a snack and for tea parties with the girls. There’s simply no wrong time to enjoy these Mediterranean inspired beauties.
More Easy Appetizer Recipes to Make
- These baked Pimento Cheese Tomatoes are sure to be a hit.
- Mozzarella Sticks served with a side of pizza sauce or marinara for dipping.
- Reuben Egg Rolls feature all of the familiar flavors we love wrapped up in an egg roll.
- BLT Dip is a party favorite!
- Baked these Nested Potato Skins in a muffin pan.
- Million Dollar Dip comes together in no time.
- Chicken Satay with Peanut Sauce from Food Network.
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Sundried Tomato Puff Pastry Pinwheels
- 1 sheet frozen puff pastry thawed
- 1 5.6 oz garlic chive soft spreadable cheese i.e. Alouette or Boursin
- 3 Tbsp sundried tomato sandwich spread or pesto
- 1 Tbsp grated Parmesan cheese
- 1 cup finely shredded fontina cheese
- 1 large egg beaten with 1 Tbsp cold water
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Thaw the puff pastry per the package directions. On a lightly floured non stick surface Roll into roughly a 16 x 12 inch rectangle.
- Spread the softened cheese from end to end. Top with the sundried tomato pesto. Spread evenly.
- Sprinkle with grated Parmesan cheese and shredded fontina cheese.
- Begin to roll starting with the widest edge ending seam side down.
- Use a sharp knife to cut into 24 equal pieces. Place onto the baking sheet at least 1 1/2-inches apart. Brush the top and sides with beaten egg wash.
- Bake for 15-18 minutes until golden. Serve with additional sundried tomato pesto on the side.