Baked Caprese Pinwheels In Puff Pastry

Get ready for a flavor spin with these Caprese Pinwheels, where mozzarella cheese, fresh basil, and cherry tomatoes roll up into puff pastry like they’re auditioning for the next season of “Top Chef.” These pinwheel recipes prove that even your appetizers can be cool, crunchy, and ridiculously good-looking.

Because nothing says ‘I’ve got my life together’ like serving puff pastry that’s wrapped around mozzarella, basil, and tomato – it’s like a salad, but you can eat it with your hands! Let’s make these!

Step 1: Beat the egg in a small bowl with a fork. This is your eggwash. Preheat oven to 400F. Line a baking sheet with parchment paper.

Step 2: Brush the egg wash over the top of the dough evenly.

Step 3: In this order, layer mozzarella, then chopped cherry tomatoes, then fresh basil onto the pastry dough, leaving about 1/2 inch space from the edges.

Step 4: Tightly roll the dough into a log. You can use the parchment paper to help you roll the dough to keep it uniform.

Step 5: Once your dough log is tightly rolled with parchment paper, place in the freezer for 20 minutes. This makes the log easier to cut.

Step 6: Remove from freezer and place log on a cutting board. Using a sharp knife, cut slices from the log, leaving the ends out.

Step 7: Place pinwheels on baking tray leaving enough space between them so they can expand during the baking process. Brush sides and tops with a thin layer of egg wash. Bake at 400F for 15-20 minutes, or until tops are golden brown. Remove from oven and place tray on a cooling rack for 5 minutes. Garnish with fresh parsley and serve warm. Enjoy!

Well folks, if these caprese pinwheels were any more delicious, they’d be asking for a standing ovation. But since they’re already gone, I guess we’ll just have to settle for applause. Enjoy the flavor spin!