If you’re looking for another super quick but impressive quick-bite, then these easy sesame and tapenade puff pastry pinwheels are here for you. After making my puff pastry twists for the holidays, I felt like I needed something else super salty and easy to make.
While I am obviously a dessert person when it comes to big (or in lockdown life, small) gatherings, I do love a glass of somethin’ with a salty snack. Salty snacks at the beginning of a meal are under appreciated! But as a host of a gathering (or once again, a host to just my husband and I during lockdown) I want something super easy and quick to make. I loved making these puff pastry twists but wanted a non-meat version to go with them. I had also really been craving tapenade, so mixing that with some cheese and rolling them up into pinwheels was the ticket.
What ingredients do I need?
You only need 5 ingredients for these! I use ready made puff pastry to make this even easier, but you could make your own if you’re feeling fancy. Then I use ready made tapenade (again, I sound lazy but its the holidays! There’s a lot going on!), parmesan, sesame seeds and an egg. That’s it!
How do I make pinwheels?
It is so easy to make these tapenade puff pastry pinwheels! Start off with spreading out your ready made puff pastry dough, and spread the tapenade all over. Leave a border around the whole of the rectangle. Sprinkle the tapenade with parmesan, and then roll up the dough into a tight log. Refrigerate the log for about 30 minutes, before cutting it into ¼ inch circles. The circles might be a bit lopsided but I promise that when you bake them they’ll even out! I like the sprinkle sesame seeds over the pinwheels after they’ve been brushed with an eggwash.
Sesame & Tapenade Puff Pastry Pinwheels
- 250 grams puff pastry
- 5 tablespoon tapenade
- 50 grams parmesan, grated
- 2 tablespoon sesame seeds
- 1 egg, beaten with a splash of water
- Preheat the oven to 350°F/175°C. Line 2 baking trays with parchment paper.
- Lay the puff pastry on a lightly floured work surface and unroll it. Spread the tapenade in an even layer leaving about ¼ inch of a border. Sprinkle with parmesan
- Starting with one of the short ends, tightly roll the pastry into a log. Refrigerate for 30 minutes.
- Use a very sharp and cut into ¼ inch circles. Place them about an inch apart on the baking sheet and brush each one with the beaten egg. Sprinkle over sesame seeds.
- Bake for 15-20 minutes until golden and crisp.