A plate of golden brown Puff Pastry Pinwheels filled with green herbs, grated cheese, and a touch of Pesto Cream Cheese, neatly arranged and garnished with shredded cheese and parsley.

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Puff Pastry Pinwheel Appetizer with Pesto Cream Cheese and Prosciutto

Buttery, flaky puff pastry wrapped around delicate slices of prosciutto, creamy cheese, and a thin layer of pesto. These savory pinwheels are elegant, flavorful, and make an easy yet impressive appetizer.

Course Appetizer

Keyword cream cheese pinwheels, puff pastry appetizers, Puff Pastry Pinwheels

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 144

Author Erren Hart

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

US Customary - Metric

Instructions

Lightly flour your surface and roll out the thawed puff pastry into a 10x12-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.

Notes

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.

Nutrition