Sundried Tomato Fontina Puff Pinwheels – These buttery puff pastry pinwheels are an amazing and oh-so-simple appetizer to make. The sundried tomato pesto and fontina cheese are the perfect match-up and they bake in no time flat. They’re both elegant and smart casual suitable for a more laid back event, too. The same combo would work will with basil pesto or an olive tapanade when you’re in the mood to shake things up.
Thaw the puff pastry per the package directions then spread with creamy cheese and sundried tomato pesto and sprinkle with fontina cheese. Roll it up jellyroll style and wrap tightly in plastic wrap if you’re making in advance. The cut with a sharp knife into rounds. Don’t be tempted to overfill or the filling will drip out of the pastry and onto your guest.
They’re crispy and buttery and the intense tomato flavor from the pesto adds just the right balance in flavor. I’ve served these sundried tomato pinwheels as a starter, an appetizer, as a snack and at tea parties with the girls. There’s no wrong time to enjoy these Mediterranean inspired beauties.
- 1 sheet frozen puff pastry, thawed
- 1 {5.6 oz) garlic chive soft spreadable cheese (i.e. Alouette or Boursin)
- 3 Tbsp sundried tomato sandwich spread or pesto
- 1 Tbsp grated Parmesan cheese
- 1 cup finely shredded fontina cheese
- 1 large egg beaten with 1 Tbsp cold water
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Thaw the puff pastry per the package directions. On a lightly floured non stick surface Roll into roughly a 12 x 16 inch rectangle.
- Spread the softened cheese from end to end. Top with the sundried tomato pesto. Spread evenly.
- Sprinkle with grated Parmesan cheese and shredded fontina cheese.
- Begin to roll starting with the widest edge ending seam side down.
- Use a sharp knife to cut into 24 equal pieces. Place onto the baking sheet at least 1½-inches apart. Brush the top and sides with beaten egg wash.
- Bake for 15-18 minutes until golden. Serve with additional sundried tomato pesto on the side.
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