Lemon Pepper Pesto Pinwheels

Looking for some impressive nibbles to serve while hosting? These fancy snacks are perfect for cocktail hour, and make entertaining easy. Be sure to save this recipe as inspo to have on hand this holiday season.

Prep Time: 10 minutes Total Time: 2 hours
Serves
4-6
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 6 cups sliced yellow onions
  • 1 tbsp chopped fresh thyme
  • 1 jar SAUZ Lemon Pepper Pesto
  • 1 pkg frozen puff pastry sheets (2 sheets)
  • 1 cup crumbled goat cheese
  • 1 egg, whisked

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Prep Time: 10 minutes Total Time: 2 hours
Instructions:
  1. Melt butter and oil in a large skillet set over medium-low heat. Add onions and cook, stirring occasionally, for 25 to 30 minutes, or until onions are deep golden and tender. Add a splash of water as you go to prevent scorching. Stir in thyme, and remove from heat. Cool completely.
  2. Roll out puff pastry on a lightly-floured work surface. Divide Lemon Pepper Pesto evenly among both sheets of puff pastry, and spread evenly, leaving a ¼ inch border around edges.
  3. Sprinkle caramelized onions and goatcheese evenly among both sheets of puff pastry.
  4. Starting at the edge closest to you, tightly roll each sheet of puff pastry into a tight log – think cinnamon buns or a jelly roll. Wrap each roll into plastic or parchment paper and freeze for 30 minutes, or until cold and firm, but not solid.
  5. Meanwhile, preheat oven to 400°F. Line two baking sheets with parchment paper.
  6. Using a serrated knife, slice each log into 16 pinwheels. Place 16 pinwheels cut side up onto each prepared baking sheet. Lightly brush the sides and tops with whisked egg.
  7. Bake pinwheels, one sheet at a time, on the centre rack of preheated oven for 20 to 22 minutes or until golden, puffed and flaky. Repeat with second baking sheet of pinwheels.
  8. Cool slightly before serving.
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