Air fryer recipe · Snacks
Pesto Pinwheels
Flaky spirals swirled with basil pesto and melty mozzarella for a savoury bakery snack.
- 13 minTotal time
- 180°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 155kcal
- 11.9 gprotein
- 1.5 gcarbs
- 11.0 gfat
- 0.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Puff pastry sheet1
- Basil pesto1/4 cup
- Shredded mozzarella1/2 cup
- Sun-dried tomatoes2 tbsp chopped
- Egg wash1 egg
Method
Spread the pesto
Unfold the puff pastry and spread a thin, even layer of pesto right to the edges. Keep the layer thin, because too much oily pesto makes the spiral slip and slide apart as it bakes.
Add the filling
Sprinkle the mozzarella and chopped sun-dried tomatoes evenly over the pesto. Spreading them right across means every pinwheel gets a balanced bite of melting cheese and tangy tomato.
Roll and chill
Roll the pastry up into a tight log and chill it in the freezer for ten minutes. A firm, cold log slices into clean, neat rounds instead of squashing flat under the knife.
Slice the pinwheels
Cut the log into rounds about one and a half centimetres thick with a serrated knife, using a gentle sawing motion. Lay them cut-side up so the pretty spiral pattern faces the top.
Air-fry to flaky
Brush the tops with egg wash and air-fry at 180C for 10 min until puffed and golden. Watch the last couple of minutes so the exposed cheese browns nicely but does not catch and burn.
