Italian Pinwheels

When my cousin Nick got married last month, I was asked to provide some canapes. Being on holiday, and in a holiday-cottage-kitchen, I decided to keep it as simple as possible. This is the result. Perhaps not as refined as I would have liked (next time, I’d do them as palmiers, rather than pinwheels to keep the ends neat), but simple and effective.

Ingredients

Makes approximately 100 canapes

  • 2 x 500g blocks puff pastry
  • 250g marscapone
  • 1 x 190g jar green basil pesto
  • 200g sun dried tomatoes

Method

  1. Work in batches. Roll out the puff pastry to around the thickness of a £1 coin, keeping the pastry as square as you can. I halved each square of pastry to keep it manageable. Trim off the rough edges.
  2. Spread each pastry square with marscapone.
  3. Finely chop the sun dried tomatoes and scatter generously on top of the marscapone.
  4. Dot the pastry generously with small dollops of green pesto.
  5. Working from the bottom up, carefully roll the pastry up so that you have one long sausage roll. Wrap this carefully in clingfilm and chill for at least 30 minutes.
  6. Line several baking trays with baking parchment. Preheat the oven to 160C.
  7. Remove the pastry from the fridge and unwrap the cling film. Slice the pastry into wheels of approximately 8mm thickness. Place onto a baking tray.
  8. Bake for 12 minutes, turning once during cooking.

These are best served warm, but were very popular when they were served at room temperature.

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