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A crispy, golden Puff Pastry Pinwheel Appetizer make an easy, crowd-pleasing appetizer. Learn how to bake perfect spirals that slice cleanly and puff beautifully.
Know Before You Scroll
What You’ll Need
Puff pastry, prosciutto, cream cheese, basil pesto, egg wash
Flavor Profile
Buttery, herb-forward, salty-savory, lightly creamy
Difficulty Level
Easy
Equipment Needed
Rolling pin, sharp knife, pastry brush, baking sheet
Top Tip
Chill the rolled pastry before slicing — it keeps the spirals tight and prevents the layers from collapsing.
Time-Saving Tips
Use store-bought pesto and pre-sliced prosciutto for lightning-fast prep.
Ingredient Swaps
You can swap prosciutto for deli ham or turkey.
In the Test Kitchen
I wanted these pinwheels to bake up with flaky layers and perfect spirals — no blowouts, no soggy bottoms. The trick was adding the prosciutto directly on the pastry before the cream cheese and pesto. It creates a moisture barrier so the pastry stays crisp. Chilling the roll before slicing also made a huge difference; the cuts stayed clean and every bite baked into a gorgeous swirl.
Ingredient Notes
Puff Pastry
Best Choice
Store-bought frozen puff pastry (Pepperidge Farm or Dufour).
Substitutions
Use homemade puff pastry if you prefer.
Cream Cheese
Best Choice
Full-fat cream cheese for the creamiest texture.
Substitutions
Neufchâtel works but softens faster and spreads thinner.
Prosciutto
Best Choice
Thinly sliced prosciutto for easy layering and even spirals.
Substitutions
Thin ham or turkey also works well.
Basil Pesto
Best Choice
Thick, refrigerator-style pesto for better color and control.
Substitutions
Try sun-dried tomato pesto or a spinach pesto.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Roll the Pastry
Lightly flour your counter and roll the thawed puff pastry into a 10×12-inch rectangle. Smooth any seams and stop when the dough feels even and cool to the touch.
Lay prosciutto slices across the pastry with a slight overlap. Spread 4 ounces of softened cream cheese over the prosciutto, then gently smear 2–3 tablespoons of pesto into a thin layer — if you see puddles, you’ve added too much.
2
Roll and Chill
Roll the pastry tightly from the long side into a log. The seam should face down. Wrap in plastic and chill 15–20 minutes until the log feels firm when pressed; this prevents squished spirals.
3
Prep and Bake
Preheat the oven to 400°F. Trim the uneven ends, then slice the log into 16 pieces about 3/4 inch thick. Each slice should look like a clean, tight swirl without gaps.
Arrange the pinwheels on a parchment-lined sheet, brush with egg wash, and sprinkle with Parmesan. Bake 18–22 minutes until puffed and deeply golden with crisp edges.
4
Cool & Serve
Let them cool for 5 minutes so the layers set before serving warm.
More Appitizers
Recipe
Puff Pastry Pinwheel Appetizer with Pesto Cream Cheese and Prosciutto
Ingredients
- 1 sheet frozen puff pastry (thawed)
- 3 oz thinly sliced prosciutto (6–8 slices)
- 4 oz cream cheese (½ block, softened)
- 2-3 tablespoons basil pesto
- 1 egg (beaten (for egg wash))
- 1 tablespoon grated Parmesan (optional, for topping)
- Flour (for rolling out pastry)
Instructions
- Lightly flour your surface and roll out the thawed puff pastry into a 10×12-inch rectangle. Smooth out any seams or folds.
- Lay the prosciutto slices directly onto the puff pastry, covering as much of the surface as possible with a slight overlap. This creates a barrier between the pastry and moist fillings.
- Gently spread the cream cheese over the prosciutto using a small offset spatula or the back of a spoon.
- Dab and spread the pesto in a thin layer over the cream cheese. A little goes a long way—don’t oversaturate.
- Starting from the long edge, roll the pastry up tightly into a log.
- Wrap the roll in plastic wrap and chill for 15–20 minutes in the fridge to firm up. This helps with slicing and keeps the spirals clean.
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Slice the chilled roll into 16 even pinwheels, about 3/4 inch thick.
- Place the pinwheels cut-side up on the prepared baking sheet.
- Brush tops with egg wash, and sprinkle with Parmesan, if using.
- Bake for 18–22 minutes, or until puffed and deeply golden brown.
- Let cool slightly on the pan before serving. Best served warm, but still lovely at room temp.
Tips
Erren’s Top Tips
- Keep the pastry cold. If it warms up while layering, pop it back in the fridge for 5 minutes before rolling.
- Use a serrated knife for the cleanest cuts — it glides through the spiral.
- Don’t overload with pesto. Too much turns the center soggy and makes rolling difficult.
- Rotate the tray halfway through baking for even color.
Variations & Add-Ins
- Sun-Dried Tomato & Mozzarella: Swap pesto for sun-dried tomato paste and add shredded mozzarella.
- Spinach & Artichoke: Mix chopped artichoke hearts and a handful of thawed, squeezed-dry spinach into the cream cheese.
- Ham & Honey Mustard: Replace prosciutto with thin ham and brush the pastry lightly with honey mustard before spreading the cream cheese.
- Pesto & Feta: Crumble feta over the pesto for a tangy twist.
Storage & Freezing
- Store: Keep leftovers in an airtight container for up to 2 days. Reheat at 350°F for 5 minutes to restore crispness.
- Freeze (Unbaked): Freeze the whole rolled log wrapped tightly in plastic, then slice and bake straight from frozen (add 4–5 extra minutes).
- Freeze (Baked): Freeze after baking and reheat at 375°F for 8–10 minutes.
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FAQs
Can I make these ahead of time?
Yes — prep the rolled log up to 24 hours ahead. Chill tightly wrapped until ready to slice and bake.
Why did my pinwheels unroll in the oven?
Most often the pastry wasn’t rolled tightly enough or wasn’t chilled. Make sure the log feels firm before slicing.
Can I use homemade pesto?
You can, but make sure it’s thick. Thin, oily pesto leaks and prevents the pastry from crisping.
What if my pastry cracks while rolling?
Patch small cracks with a fingertip of water and press gently. Cracks usually mean the pastry was too cold — let it sit 2 minutes before rolling again.
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