Sun-Dried Tomato and Basil Pinwheels

• 8 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup fresh basil, finely chopped
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1 package (17.3 oz) puff pastry sheets, thawed
• 1 egg, beaten

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cream cheese, mayonnaise, Parmesan, sun-dried tomatoes, basil, garlic, lemon juice, and black pepper until smooth.
3. 3 Unfold puff pastry sheets on a lightly floured surface.
4. 4 Spread the cheese mixture evenly over the pastry sheets.
5. 5 Roll up the pastry tightly from the long side, then slice into 1/2-inch thick pinwheels.
6. 6 Place pinwheels on a parchment-lined baking sheet.
7. 7 Brush with beaten egg.
8. 8 Bake for 12 minutes or until golden brown.
9. 9 Let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Knife

Variations

• Add a sprinkle of red pepper flakes for a spicy kick.
• Substitute spinach for basil for a different flavor profile.

Substitutions

• If sun-dried tomatoes are unavailable, use roasted red peppers for a similar tang.

Pairings

• Serve alongside a caprese salad or Italian antipasto platter.

Nutrition

Tips

• For extra flavor, let the cheese mixture chill in the fridge for an hour before spreading onto the pastry.

Storage

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Freeze unbaked pinwheels on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the bake time.

Serving Suggestions

• Serve with a side of marinara sauce for dipping.
• Pair with a crisp white wine or sparkling water.

FAQ