If you want a quick, impressive snack that’s salty, crisp and effortless, these sesame and tapenade puff pastry pinwheels are perfect. After making puff pastry twists for the holidays, I was craving another simple, savory bite to serve with a drink. These pinwheels are fast to assemble, store-bought puff pastry keeps things easy, and the combination of tapenade, parmesan and sesame gives them a satisfying, savory punch.
I usually lean toward desserts when I host, but I love a salty appetizer to start a meal. Salty snacks are often underrated, yet they set a convivial tone for a gathering. These pinwheels are a great complement to other hors d’oeuvres and work well for small or larger crowds. If you already make puff pastry twists or other easy pastries, you’ll find this recipe familiar and even quicker to pull together. I used ready-made tapenade for convenience; you can use homemade if you prefer.
What ingredients do I need?
This recipe uses just five main ingredients, which makes it an excellent last-minute appetizer. You’ll need puff pastry, tapenade, grated parmesan, sesame seeds and an egg for the egg wash. Ready-made puff pastry keeps prep time low, while tapenade provides concentrated salty, briny flavor. The parmesan adds savory depth and a touch of nuttiness, and sesame seeds give a pleasing toasted finish.
How do I make pinwheels?
Making these tapenade puff pastry pinwheels is straightforward. Unroll the puff pastry on a lightly floured work surface, then spread a thin, even layer of tapenade over the surface, leaving a narrow border all the way around to prevent the filling from oozing out. Sprinkle the tapenade with grated parmesan, then roll the sheet up tightly from one short side into a log. Chill the log in the refrigerator for about 30 minutes to firm it up; chilled pastry slices cleaner and hold their shape better when cut.
When chilled, use a very sharp knife to slice the log into thin rounds — about ¼ inch (6 mm) thick. Place the pinwheels on a parchment-lined baking tray, leaving a little space between them so they can puff and crisp. Brush each pinwheel with a beaten egg mixed with a splash of water to promote browning, then sprinkle with sesame seeds. Bake in a preheated oven until the pinwheels are golden and crisp. The slices may look a bit uneven before baking, but the heat evens them out as the pastry puffs.
Recipe
Sesame & Tapenade Puff Pastry Pinwheels
Ingredients
- 250 grams puff pastry
- 5 tablespoons tapenade
- 50 grams parmesan, grated
- 2 tablespoons sesame seeds
- 1 egg, beaten with a splash of water (for egg wash)
Instructions
- Preheat the oven to 350°F / 175°C. Line two baking trays with parchment paper.
- On a lightly floured surface, unroll the puff pastry. Spread the tapenade evenly over the pastry, leaving about a ¼ inch border around the edges. Sprinkle the grated parmesan over the tapenade.
- Starting from one short end, tightly roll the pastry into a log. Wrap it in plastic or place it on a tray and refrigerate for 30 minutes to firm up.
- When chilled, use a very sharp knife to trim the ends and slice the log into ¼ inch rounds. Arrange the pinwheels about an inch apart on the prepared trays. Brush each pinwheel with the beaten egg, then sprinkle with sesame seeds.
- Bake for 15–20 minutes, or until the pinwheels are golden brown and crisp. Allow them to cool slightly before serving.
Notes & Tips
For best results, keep the pastry cold until it goes into the oven. Chilling the rolled log helps the pinwheels keep a neat spiral and prevents the filling from squeezing out while slicing. Use a sharp, thin-bladed knife and press straight down to get clean slices; wiping the blade between cuts can help if the tapenade sticks.
Tapenade is already salty, so taste and adjust any additional seasoning sparingly. These pinwheels are delicious served warm, but they also travel well at room temperature, making them a handy choice for parties or packed snacks.
If you want to vary the flavor, try substituting the parmesan for pecorino or adding a scatter of chopped fresh herbs into the filling before rolling. For a completely olive-free option, swap the tapenade for pesto, sun-dried tomato paste, or a thin layer of soft cheese and caramelized onion.
Storage
Store any leftovers in an airtight container at room temperature for a day, or refrigerate for up to 2–3 days. Reheat briefly in a warm oven to refresh the crispness before serving.
Ella’s Baking Tip: Weigh ingredients when possible for consistent results. A kitchen scale makes measuring puff pastry and cheese quick and accurate.