Smoked Turkey And Cheese Pinwheels With Sun Dried Tomato Pesto Swirl

Looking for an appetizer that’s both impressive and incredibly easy to make? These Smoked Turkey and Cheese Pinwheels with Sun-Dried Tomato Pesto Swirl are a guaranteed crowd-pleaser! Flaky puff pastry is layered with savory smoked turkey, melted cheddar, and a vibrant, homemade sun-dried tomato pesto. The beautiful swirl of pesto adds a pop of color and a burst of flavor in every bite. Perfect for parties, game day, or a simple snack, these pinwheels are a delightful combination of textures and tastes. Get ready to enjoy a truly satisfying and visually appealing treat!

Ingredients

• Puff Pastry (1 sheet, ≈275g / 1 sheet): We’re using a standard sheet of all-butter puff pastry for the best flaky texture and rich flavor. Make sure it’s cold when you start, but allow it to thaw slightly so it’s pliable enough to roll. All-butter puff pastry will give you the most rise and best flavor, but you can use a reduced-fat version if preferred.
• Smoked Turkey Breast (150g / 5.3oz, sliced): Smoked turkey provides a delicious, savory base for these pinwheels. The smokiness adds a wonderful depth of flavor. You can use pre-sliced deli turkey, or slice your own from a smoked turkey breast.
• Cheddar Cheese (100g / 3.5oz, shredded): Sharp cheddar cheese offers a classic, tangy flavor that complements the turkey and pesto beautifully. Pre-shredded cheddar is convenient, but shredding your own from a block will melt more evenly.
• Cream Cheese (50g / 1.75oz, softened): Softened cream cheese forms the base of our sun-dried tomato pesto, providing a creamy texture and subtle tang. Ensure it’s fully softened to avoid lumps in the pesto.
• Sun-Dried Tomatoes in Oil (30g / 1oz, drained and finely chopped): Sun-dried tomatoes are packed with intense, sweet-tart flavor. They’re typically sold packed in oil, so be sure to drain them well before chopping. The oil can be reserved for other cooking uses!
• Fresh Basil (1 tbsp / 15ml, minced): Fresh basil adds a bright, herbaceous note to the pesto. Don’t substitute with dried basil, as the flavor won’t be the same.
• Garlic (1 clove, minced): A single clove of minced garlic provides a subtle savory kick to the pesto.
• Olive Oil (1 tsp / 5ml, optional): A touch of olive oil can help loosen the pesto if it’s too thick, making it easier to spread.
• Salt and Freshly Ground Black Pepper (to taste): Seasoning is key! Adjust the salt and pepper to your preference.
• Large Egg (1, beaten): The beaten egg wash gives the pinwheels a beautiful golden-brown color and a glossy finish.
• Fresh Basil Leaves (for garnish): A few fresh basil leaves add a final touch of freshness and visual appeal.
• Shaved Parmesan Cheese (for garnish): Shaved Parmesan cheese provides a salty, umami-rich garnish.

Optional Substitutions

Turkey: You can substitute the smoked turkey with ham, roast chicken, or even prosciutto for a different flavor profile. Cheese: Monterey Jack, mozzarella, or pepper jack cheese would all work well in place of cheddar. Pesto: If you’re short on time, you can use store-bought sun-dried tomato pesto, but homemade is always best! Puff Pastry: While puff pastry is ideal, you could experiment with crescent roll dough for a quicker, though less flaky, option.

Let’s Roll: Detailed Instructions for Perfect Pinwheels

1. Prepare the Oven and Baking Sheet: Preheat your oven to 200°C (400°F). This ensures the puff pastry cooks quickly and evenly, resulting in a flaky texture. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Make the Sun-Dried Tomato Pesto: In a small bowl, combine the softened cream cheese, finely chopped sun-dried tomatoes, minced fresh basil, minced garlic, and a teaspoon of olive oil (if needed to achieve a spreadable consistency). Season with salt and freshly ground black pepper to taste. Mix thoroughly until you have a smooth, vibrant orange-red spread. The olive oil helps bind the ingredients and adds a subtle richness.
3. Prepare the Puff Pastry: Gently lay the puff pastry sheet on a lightly floured surface. Lightly flouring the surface prevents the pastry from sticking. Gently pat the pastry to smooth out any creases or folds. This ensures an even bake and a consistent shape.
4. Layer the Smoked Turkey: Arrange the sliced smoked turkey breast evenly over the puff pastry, leaving a 2-cm (¾ inch) border at the top edge. This border will be used to seal the roll. Ensure the turkey is distributed uniformly for consistent flavor in each pinwheel.
5. Add Cheese and Pesto: Sprinkle the shredded cheddar cheese evenly over the smoked turkey. Then, carefully spread the sun-dried tomato pesto in a thin line down the center of the pastry sheet. Avoid spreading the pesto too wide, as it will become less defined in the finished pinwheels.
6. Roll into a Log: Starting from the side opposite the border, tightly roll the puff pastry into a log shape. Apply gentle but firm pressure as you roll to ensure a tight seal. Once rolled, lightly moisten the border with a little water and press to seal the edge securely. This prevents the roll from unraveling during baking.
7. Cut into Pinwheels: Using a sharp knife, carefully cut the log into 12 equal pinwheels, each about 2 cm (¾ inch) thick. A serrated knife works best for clean cuts. Place the pinwheels seam-side down on the prepared baking sheet. This helps them stay together and prevents them from opening up during baking.
8. Egg Wash and Bake: Brush the tops of the pinwheels lightly with the beaten egg. This creates a beautiful golden-brown glaze and adds a subtle sheen. Bake for 15-18 minutes, or until the pinwheels are puffed, golden brown, and the pastry is cooked through.
9. Cool and Garnish: Allow the baked pinwheels to rest on the baking sheet for 2 minutes before transferring them to a serving platter. Garnish each pinwheel with a small fresh basil leaf and a light dusting of shaved Parmesan cheese. Optionally, drizzle a thin line of any remaining sun-dried tomato pesto for an extra pop of color and flavor.
10. Serve and Enjoy: Serve the Smoked Turkey and Cheese Pinwheels warm on a white or light-colored plate to best showcase the vibrant orange-red swirl.

Tips for the Flakiest Puff Pastry

Puff pastry relies on layers of butter and dough to create its signature flaky texture. Here are a few tips to ensure yours rises beautifully: Keep the puff pastry cold throughout the process. Warm pastry means the butter melts and blends with the dough, resulting in a less flaky outcome. Handle the pastry gently and avoid overworking it. Overworking develops the gluten, making the pastry tough. Don’t skip the parchment paper – it’s essential for preventing sticking and ensuring even baking.

Variations and Customization

Feel free to experiment with different cheeses! Gruyere, Swiss, or Monterey Jack would all be delicious substitutes for cheddar. You can also add a sprinkle of red pepper flakes to the pesto for a touch of heat. For a vegetarian option, omit the turkey and add roasted vegetables like bell peppers or zucchini. Consider adding a thin layer of spinach underneath the turkey for added nutrients and color.

The Science Behind the Swirl: Why This Recipe Works

The combination of flaky puff pastry, savory smoked turkey, and tangy sun-dried tomato pesto creates a delightful contrast of textures and flavors. The pesto, rich in umami from the sun-dried tomatoes, complements the smoky turkey beautifully. Rolling the pastry tightly ensures a defined swirl and prevents the filling from spilling out during baking. The egg wash provides a golden-brown crust and adds a subtle richness.

Make-Ahead Options for Easy Entertaining

You can assemble the pinwheels up to a day in advance. Wrap the assembled log tightly in plastic wrap and refrigerate. When ready to bake, simply brush with egg wash and bake as directed. This is a great option for parties or gatherings when you want to save time on the day of the event.

Frequently Asked Questions

Can I use homemade puff pastry?

Yes, absolutely! Homemade puff pastry will result in an even flakier and more flavorful pinwheel. However, store-bought puff pastry is a convenient and perfectly acceptable alternative.

Can I freeze these pinwheels?

Yes, you can freeze baked pinwheels. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. Reheat in a preheated oven at 175°C (350°F) for 10-15 minutes.

What if I don’t have sun-dried tomatoes in oil?

You can use dry-packed sun-dried tomatoes, but you’ll need to rehydrate them in hot water for about 15-20 minutes before chopping and adding them to the pesto.

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