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Cheesy Pesto Puff Pastry Swirls

Cheesy Pesto Puff Pastry Swirls


It doesn't get much better than these cheese puff pastry swirls!

  • Serves: 6 |
    6 servings
  • Yields: 18 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
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 Cheesy Pesto Puff Pastry Swirls

1 roll shop-bought puff pastry

1/2 jar (65 g) basil pesto

1 C (150 g) grated mozzarella cheese

4 Tbsp flour

1 egg, beaten

Cheesy Pesto Puff Pastry Swirls

Defrost the puff pastry according to the instructions on the packet. Dust a clean surface with the flour and roll the puff pastry until even, not too thin.

Spread the pesto evenly over the pastry, leaving 5cm unspread at one short end.

Sprinkle with the grated Mozzarella.

Roll up from the short end, sticking the clean end in place with a little water or egg wash.

Refrigerate until needed.

Preheat the oven to 200 °C.

With a sharp knife, slice the rolled pastry into 3cm slices. Place on a non-stick baking sheet and brush with beaten egg. Bake for 15-20 minutes, or until brown and puffy.

Serving suggestions:

Sprinkle with cayenne pepper before baking

Layer slices of tomato, basil, salami and avocado between three swirls and top with garlic mayo on a basil leaf and a cherry tomato. Secure with a skewer.

Serve with triangles of salami and a sliver of peppadew

Serve with a halved cherry tomato and a fresh basil leaf.

Top with a slice of smoked chicken and a dollop of garlicy mayonnaise

Top with half a slice of tomato and black olive tapenade

Top with a garnish of Parma ham and fresh rocket

Serve with a dressed green salad for a fun starter.


These swirls can be made in advance and baked from frozen. Slice the swirls and place on a baking tray lined with wax paper. Place in the freezer until frozen. Pop the swirls off the wax paper and keep in sealed plastic container until needed.