Are you looking for a perfect vegan snack or party food? Then look no further than these delicious, simple vegan pesto pinwheels. They are quick to make, and the ingredients are cheap. Also, this recipe is easy to scale up a lot. My family and I prepared these pinwheels countless times for parties or gatherings, and they always are a crowd favorite. Also, the ingredients are cheap for this recipe and there are lots of possibilities to customize it to your liking. I’ll share a delicious version we just made for a gathering with friends and family, but you can easily adjust the filling of these vegan pinwheels to your preference.
Ingredients for making Vegan Pesto Pinwheels
- Phyllo dough
- Vegan pesto Genovese
- Optional: vegan feta cheese
- Optional: vegan ham substitute
- Optional: cherry tomatoes
The only two key ingredients are the puff pastry and a vegan pesto. It is this simple. I went the easy route and used only ingredients from the supermarket today. Firstly, I used a simple vegan pesto Genovese for the filling. I like pesto Genovese the most here, but you could also opt for a pesto rosso. If you’d want to make these pesto pinwheels more fancy, you can make them with a vegan mixed herb pesto or even wild garlic pesto!
Additionally, I added a melting vegan feta cheese for additional creaminess, which is a delicious touch to this recipe. You can try a locally available brand of vegan feta cheese you like. Alternatively, this recipe will work great with vegan cashew cream cheese or this vegan parmesan substitute.
Finally, I added some vegan ham cubes and topped some of the pinwheels with sliced cherry tomatoes. But these additions are optional.
Just five ingredients. It’s as simple as that.
How to make Vegan Pesto Pinwheels
Making these pinwheels is amazingly easy. First, roll out the dough before layering our ingredients. From there on, it is just rolling, slicing, and baking. You can make the rolls so quickly you can start by preheating your oven to 200° Celsius (400° Fahrenheit).
Firstly, roll out the phyllo dough. Spread a generous layer of pesto evenly onto the dough. Next, it’s time to add our toppings. Pro tip: Leave 2 inches of free space where we will close the pinwheels off. Cut the vegan feta cheese substitute into cubes and distribute them evenly. I also added the vegan ham cubes.
Now, it’s time to roll up the dough again. Start by rolling the dough from the side with filling towards the empty side. Remove the parchment paper the dough was on.
Now, you should have a long roll of deliciously loaded puff pastry dough. Cut the dough with a knife with a serrated edge to make the portioning the dough easiest. I’d recommend opting for a thickness of approximately 1/2 inch or a bit over one centimeter.
Baking the Vegan Pesto Pinwheels
Spread your dough rolls onto a baking tray with parchment paper. I’d recommend leaving a bit of space around each, as they will gain a bit of width. I garnished some of them with half a cherry tomato in their center, but feel free to be more creative with beautiful garnishes! Next, bake them at 200° Celsius (400° Fahrenheit) for about 20 minutes until golden brown and deliciously crispy.
Nothing beats having these pesto pinwheels warm after coming out of the oven. They are addictive like this. It’s just nice that something so simple can taste so ridiculously good. I’dI recommend consuming them on the same day to preserve their delicious crispiness.
Aside from this, I usually serve them as they are, preferably warm, as a snack to my guests. They make a perfect snack on Game Day or while watching television. I could have them every day.
I hope you enjoy these vegan pesto pinwheels. Let me know what you think in the comments below!
Some more Snacks & Party Foods:
- Parsnip chips (from the air fryer)
- Fantastic falafel recipe
- Cherry tomato focaccia
- Crispy kale chips
- Vegan stuffed dates
700g phyllo dough (two rolls)
150g vegan pesto
75g vegan feta cheese
30g vegan ham sub (optional)
200g cherry tomatoes (optional)
Preheat your oven to 200° Celsius (400° Fahrenheit).
Roll out the phyllo dough. Spread a generous layer of pesto evenly onto the dough.
To add the filling, leave 2 inches of free space where we will close the pinwheels off. Cut the vegan feta cheese substitute into cubes and distribute them evenly. I also added vegan ham cubes.
Roll the dough towards the side with no filling while removing the parchment paper the dough was on.
Cut the dough into rolls with a thickness of approximately 1/2 inch or a bit over one centimeter using a knife with a serrated edge. I garnished some of them with half a cherry tomato in their center.
Bake them at 200° Celsius (400° Fahrenheit) for about 20 minutes until golden brown and deliciously crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Keywords: Vegan Pesto Pinwheels, Pesto Pinwheels