Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto

Flaky puff pastry pinwheels filled with pesto and savory sun-dried tomatoes seasoned with garlic, thyme and balsamic vinegar. These colorful little pastries are an attractive appetizer and are best served warm from the oven.


Yield: 18 pinwheels
Prep Time: About 25 minutes
Cook Time: About 20 minutes

Ingredients:

  • 1 (8-ounce) jar oil-packed sun-dried tomatoes
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
  • 1 tablespoon good-quality balsamic vinegar
  • Finely ground sea salt, preferably gray salt, to taste
  • Finely ground black pepper, to taste
  • 1 (17.3-ounce) box puff pastry, such as Pepperidge Farm
  • ⅓ cup prepared pesto
  • 1 large egg, lightly beaten

Instructions:

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Drain the sun-dried tomatoes in a sieve set over a small skillet, allowing the oil to collect in the skillet. Roughly chop the tomatoes and place them in a small bowl.
  3. Heat the reserved tomato oil over medium-high heat.
  4. Add the garlic and cook, stirring occasionally, until golden brown, about 30 seconds.
  5. Add the thyme and cook for about 10 seconds.
  6. Add the balsamic vinegar and season to taste with salt and pepper.
  7. Pour the warm seasoned oil over the chopped sun-dried tomatoes and stir well.
  8. Place one sheet of puff pastry on each prepared baking sheet. Cut each sheet into 9 approximately 3-inch squares.
  9. Using a paring knife, cut from each corner of a pastry square toward the center, stopping about 1 inch from the center. Repeat with all the squares.
  10. Spoon about 1 teaspoon pesto into the center of each square and spread it into approximately a 1-inch circle.
  11. To form each pinwheel, bring one half of a cut corner toward the center and gently press its point into the pesto. Continue around the square, bringing three more alternating corner points into the center.
  12. Gently press the four points together to form the pinwheel.
  13. Drain most of the excess oil from the seasoned tomatoes and place about 1 teaspoon of the tomato mixture in the center of each pinwheel.
  14. Brush the exposed puff pastry lightly with the beaten egg.
  15. Bake at 350°F for about 20 minutes, or until the pastry is puffed and golden brown.
  16. Serve warm.

Tip: Keep the puff pastry cold while you're working with it. If it becomes very soft while shaping the pinwheels, refrigerate the baking sheets for about 10–15 minutes before baking.

Source: Michael Chiarello