Baked Caprese PInwheels
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."
Ingredients
- 1 puff pastry sheet thawed for 20-25 minutes
- 1 egg beaten with a fork
- 3/4 cup mozzarella cheese shredded
- 16 cherry tomatoes chopped
- 1/2 cup fresh basil chopped
- 3 tbsp balsamic vinegar
- sea salt and black pepper to taste
- parsley chopped but optional for garnish
Instructions
- Beat the egg in a small bowl with a fork. This is your egg wash. Preheat oven to 400F. Line a baking sheet with parchment paper.
- Unfold your puff pastry dough onto a firm surface and roll a bit thinner with a rolling pin dusted with flour. Brush the egg wash over the top of the dough evenly.
- 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.
- Tightly roll the dough into a log. You can use the parchment paper to help you roll the dough to keep it uniform.
- Once your dough log is tightly rolled with parchment paper, place in the freezer for 20 minutes. This makes the log easier to cut.
- Remove from freezer and place log on a cutting board. Using a sharp knife, cut slices from the log, leaving the ends out.
- 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!