December 13, 2025
Pesto and Sun-Dried Tomato Puff Pastry Pinwheels
Festive, flaky, and ready in about 30 minutes – the perfect holiday appetizer!
Table of Contents
why you’ll love this recipe step-by-step instructions tips and faqs more holiday recipesPesto and Sun-Dried Tomato Puff Pastry Pinwheels
These Pesto and Sun-Dried Tomato Puff Pastry Pinwheels are the ultimate holiday appetizer! They’re buttery, flaky, festive, and incredibly easy to make – only a handful of ingredients and minimal prep time. Each bite is layered with herby pesto, sun-dried tomatoes, and parmesan. Plus, their cute Christmas-tree shape makes them an instant crowd-pleaser for holiday parties, potlucks, and family gatherings. My favorite thing about these Pesto and Sun-Dried Tomato Puff Pastry Pinwheels is that you can enjoy them warm or at room temperature (even more perfect for potlucks and holiday parties!). Serve them at your next get-together and watch them disappear!
Why You’ll Love This Recipe
- Festive and adorable: Perfect for Christmas parties, holiday gatherings, or gifting on snack boards.
- Incredibly easy: Uses store-bought puff pastry and pantry staples for a low-stress appetizer!
- Minimal ingredients, maximum flavor: Bright pesto + savory tomatoes + flaky pastry = the best combo.
- Make-ahead friendly: Assemble ahead, refrigerate, and bake when ready.
- Perfect for vegan and non-vegan guests alike: A universally delicious holiday bite.
How to Make Pesto and Sun-Dried Tomato Puff Pastry Pinwheels
1. Prep the Puff Pastry:
Preheat your oven to 375°F, line a baking sheet with parchment, and lay the first puff pastry sheet on a clean surface.
2. Spread, Layer, Roll and Slice!
Spread a thin, even layer of vegan pesto over the entire sheet. Sprinkle with sun-dried tomatoes and vegan parmesan. Place a second sheet of puff pastry directly on top and gently press so the layers stick together. Starting from one long edge, tightly roll the pastry into a log, jelly-roll style. If the dough becomes soft, refrigerate the log for 15 to 20 minutes to firm up. Using a sharp knife, slice the chilled log into 1”- inch rounds. You should get about 12 pinwheels.
3. Arrange, Brush and Bake!
Arrange the pinwheels on the prepared baking sheet, leaving space between each one. Brush lightly with olive oil or melted vegan butter and bake for 30 to 40 minutes , or until puffed and crisped around the edges.
4. Garnish, Serve and Enjoy!
Let cool slightly before serving. Sprinkle with flaky salt, fresh basil, or extra vegan parmesan. Serve warm or at room temperature
Tips and FAQs
- Keep the pastry cold: Cold puff pastry rises the best. If it gets too warm while shaping, pop it in the fridge for 10 to 15 minutes before baking.
- Chill before slicing: For cleaner cuts and better layers.
- Use a serrated knife: For neat slices without squishing the pastry.
- Use oil-packed sun-dried tomatoes: They’re softer, richer in flavor, and easier to chop finely.
- Don’t overload the filling: A thin, even layer prevents the trees from slipping apart or losing their shape.
- Bake on the middle rack:So the bottoms crisp without burning.
- Bake on parchment: Puff pastry sticks easily, so parchment or a silicone mat is essential.
Can I make these ahead of time?
Yes! Assemble the trees and keep them refrigerated for up to 24 hours. Bake right before serving.
Can I freeze them?
You can freeze the shaped, unbaked trees for up to 2 months. Bake directly from frozen, adding 3 to 5 extra minutes.
Do they travel well?
Yes! They’re great at room temperature and perfect for parties, potlucks, and grazing boards.
More Crowd-Pleasing Holiday Recipes
Make These Festive Puff Pastry Pinwheels for Your Next Holiday Gathering!
Whether you’re hosting a big party or just want a fun and festive snack, these Pesto and Sun-Dried Tomato Puff Pastry Pinwheels always impress. They’re simple, flavorful, and guaranteed to bring a little holiday magic to any table.
If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Pesto and Sun-Dried Tomato Puff Pastry Pinwheels
Ingredients
- 2 sheets puff pastry thawed (but still cold)
- ½ cup vegan pesto homemade or store-bought
- ½ cup sun-dried tomatoes drained and finely chopped
- ½ cup grated vegan parmesan plus more for garnish
- Olive oil or melted vegan butter for brushing
- Fresh minced basil for garnish, optional
Instructions
- Preheat the oven to 375°F and line a baking tray with parchment.
- Lay one sheet of the puff pastry on a clean, dry surface.
- Spread a thin, even layer of vegan pesto over the entire sheet. Sprinkle with sun-dried tomatoes and vegan parmesan.
- Place a second sheet of puff pastry directly on top and gently press so the layers stick together.
- Starting from one long edge, tightly roll the pastry into a log, jelly-roll style. If the dough becomes soft, refrigerate the log for 15 to 20 minutes to firm up.
- Using a sharp knife, slice the chilled log into 1”- inch rounds. You should get about 12 pinwheels.
- Arrange the pinwheels on the prepared baking sheet, leaving space between each one.
- Brush lightly with olive oil or melted vegan butter and bake for 25 to 30 minutes, or until puffed, crisped around the edges.
- Let cool slightly before serving. Sprinkle with flaky salt, fresh basil, or extra vegan parmesan. Serve warm or at room temperature
