Sun-Dried Tomato and Basil Pinwheels are a tasty little snack that’s full of bright flavors and a nice, flaky texture. These pinwheels combine the tangy sweetness of sun-dried tomatoes with the fresh, herby kick of basil wrapped up in soft dough, making every bite a little party.
I love making these pinwheels for casual get-togethers because they’re easy to hold and super shareable. Plus, they come together quickly, so I can whip them up last minute and still impress my friends. A tip I always remember is to spread the ingredients evenly so that every pinwheel tastes just right, without any dry spots.
These are great warm, fresh out of the oven, or even at room temperature if you want to prepare them ahead of time. I often pair them with a simple green salad or some light soup for a meal that feels just right. Honestly, they’re one of those recipes that bring a little bit of sunshine to any day, no matter the season.
Key Ingredients & Substitutions
Puff Pastry: This is what gives the pinwheels their flaky, buttery texture. If you don’t have puff pastry, you could try crescent roll dough for a softer finish, but it won’t be as crisp.
Sun-Dried Tomatoes: They bring a tangy, slightly sweet flavor. If you don’t have these, roasted red peppers can be a nice substitute for a milder taste.
Basil: Fresh basil adds a wonderful herb freshness. If fresh isn’t available, use dried basil but add a bit less since dried herbs are more concentrated.
Cheeses: Cream cheese combined with mozzarella and Parmesan creates a creamy, cheesy filling. Ricotta can substitute cream cheese for a lighter texture, or use all mozzarella if you prefer less tang.
How Do You Roll and Slice the Pinwheels Without Them Falling Apart?
Rolling and slicing the pinwheels neatly is key to their shape. Here’s how I do it:
- Roll the pastry tightly but gently, keeping an even pressure to avoid squeezing out the filling.
- Chill the rolled log in the fridge for 10-15 minutes before slicing; this firms it up and makes cutting easier.
- Use a sharp knife and cut with a gentle sawing motion instead of pressing straight down. This helps keep the pinwheels intact.
Patience here pays off with neat, even pinwheels that hold together well when baked.
Equipment You’ll Need
- Baking sheet – to bake the pinwheels evenly and catch any drips.
- Parchment paper – makes cleanup easy and prevents sticking.
- Rolling pin – helps you gently roll out the puff pastry to an even thickness.
- Sharp knife – for clean, smooth slices without squashing the pinwheels.
- Mixing bowl – to combine the cheese and herb filling easily.
- Brush – to apply the egg wash for a beautiful golden crust.
Flavor Variations & Add-Ins
- Add cooked spinach or kale for extra greens and a nutrient boost; works well with the creamy cheese.
- Swap sun-dried tomatoes for caramelized onions for a sweet, mellow flavor.
- Use chopped cooked bacon or pancetta for a smoky twist if you want a meatier pinwheel.
- Try swapping basil with fresh thyme or oregano for a different herb aroma you might enjoy.
Sun-Dried Tomato and Basil Pinwheels
Ingredients You’ll Need:
For The Pinwheels:
- 1 package (8 oz) refrigerated puff pastry sheet, thawed
- 1/2 cup sun-dried tomatoes, drained if packed in oil and chopped
- 1/4 cup fresh basil leaves, chopped
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 15-18 minutes to bake. In all, you’ll spend roughly 25-30 minutes from start to finish, perfect for a quick and tasty appetizer.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—it keeps your pinwheels from sticking and makes cleanup a breeze.
2. Rolling Out the Puff Pastry:
On a lightly floured surface, gently unfold or roll out your puff pastry into about a 12 x 10-inch rectangle. Try to keep it as even as possible for uniform pinwheels.
3. Mixing the Cheese Filling:
In a medium bowl, mix the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped basil, oregano, salt, and pepper. Stir until everything is well blended and creamy.
4. Assembling the Pinwheels:
Spread the cheese and herb mixture evenly across the puff pastry, leaving a small border around the edges. Then sprinkle the chopped sun-dried tomatoes evenly on top.
5. Rolling and Slicing:
Carefully roll the pastry from one long edge into a tight log. Chill the roll for about 10 minutes if it feels too soft. Use a sharp knife to slice the log into about 12 equal pinwheels, roughly 1 inch thick.
6. Baking:
Place the pinwheels cut-side down on the baking sheet, spacing them about an inch apart. Brush the tops with the beaten egg to get that lovely golden color. Bake for 15-18 minutes, until they’re puffed up and brown.
7. Serving:
Take the pinwheels out of the oven and let them cool for a few minutes on a wire rack. Garnish with fresh basil leaves if you like, and serve warm or at room temperature.
Can I Use Frozen Puff Pastry Instead of Refrigerated?
Yes! Just be sure to fully thaw the puff pastry in the fridge overnight before using. This makes it easier to roll out and prevents tearing.
How Can I Make These Pinwheels Ahead of Time?
You can prepare and roll the pinwheel log, then slice and place them on the baking sheet. Cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking cold.
What’s the Best Way to Store Leftovers?
Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat gently in a warm oven or microwave before serving.
Can I Substitute the Cheeses?
Absolutely! Feel free to swap cream cheese with ricotta for a lighter texture, or use cheddar or gouda instead of mozzarella for different flavors. Just keep a balance so the filling isn’t too runny.