Savory shortcrust pinwheels

Name: Savory shortcrust pinwheels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Type 00 flour 1 ¾ cup; Butter ½ cup; Grana Padano PDO cheese 1.8 oz; Rosemary minced 1 tsp; Eggs 1; Fine salt 1 pinch; Cow's milk ricotta cheese 0.9 cup; Basil 20 leaves; Garlic ½ clove; Coarse salt ½ tsp; Grana Padano PDO cheese 0.5 oz; Pecorino cheese 0.25 oz; Pine nuts 1 tsp; Extra virgin olive oil 3 ½ tbsp

it es fr de br

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 6
Cost: Average
Note + 1 hour of rest for the shortcrust and 30 minutes of rest for the pinwheels

PRESENTATION

Recipe by
Cinzia Gullà

When you're on the hunt for a really tasty treat, savory pastry wheels from Liguria are a must-try. Really, they're something special. These great little snacks are perfect for any gathering, offering a twist on the usual chips and dip. Plus, they're super easy to enjoy. With their golden appearance and tender bite, these savory pinwheels combine a flavorful shortcrust pastry—enhanced with a hint of rosemary—and the Genoese basil pesto. This pesto is made the traditional Ligurian way, featuring fresh basil, pine nuts, garlic, Parmesan, and a generous splash of olive oil.

The result? A crispy, herby delight that balances beautifully with the tangy pesto. It's no wonder these puff pastry appetizers are such a hit at buffets and aperitivi, offering a perfect bite-sized explosion of flavor. Travel through Liguria, and you'll find these savory pastry wheels in bakeries and bars, often with unique twists on the filling. Yet, the classic basil pesto version remains a standout. So, here's the thing: the rosemary-infused dough adds an earthy, woodsy aroma that complements the moist, flaky texture—practically melts in your mouth. For sure.

Not only are they tasty, but they also make a visually appealing addition to any tray, with their golden edges and bright green spirals. Really, can't go wrong with that. For those who love make-ahead appetizers, these wheels are ideal because you can prepare them early in the day. And look, they remain delicious for hours. Whether referred to as pinwheel recipes or just fantastic finger food, these snacks bring a homey, Italian charm that pleases everyone. They pair wonderfully with a glass of white wine or a chilled soda and tend to vanish quickly due to their hard-to-resist mix of herby, cheesy, and crispy goodness. So, next time you're planning a party or just want a special snack, these Ligurian treats are sure to impress your guests and keep them coming back for more.

INGREDIENTS

Ingredients for 12 pinwheels: Type 00 flour 1 ¾ cup (200 g); Butter ½ cup (100 g); Grana Padano PDO cheese 1.8 oz (50 g); Rosemary 1 tsp - minced; Eggs 1; Fine salt 1 pinch; Cow's milk ricotta cheese 0.9 cup (200 g)

for the pesto: Basil 20 leaves; Garlic ½ clove; Coarse salt ½ tsp; Grana Padano PDO cheese 0.5 oz (15 g); Pecorino cheese 0.25 oz (5 g); Pine nuts 1 tsp (5 g); Extra virgin olive oil 3 ½ tbsp (50 g)

Preparation

How to prepare Savory shortcrust pinwheels

To make the savory shortcrust pinwheels, start with the shortcrust pastry: pour the all-purpose flour into a bowl 1. Add the grated Grana Padano, the cold butter in cubes 2, the rosemary, and a pinch of salt 3. Quickly knead with your hands until you get a sandy mixture.

At this point, add the egg 4 and knead; the savory shortcrust pastry will quickly gain consistency like the sweet one, so work it as little as possible 5. Wrap the dough in plastic wrap 6 and let it rest in the refrigerator for 1 hour.

Meanwhile, prepare the pesto: detach the basil leaves from the stems and rinse quickly under running water 7, then dry them well by patting with a clean cloth. Peel the garlic. Pour the basil leaves, peeled garlic, coarse salt 8, and pine nuts 9 into a bowl.

Season with grated Grana Padano and grated pecorino 10, complete with oil 11, and blend with an immersion blender 12.

Once a homogeneous mixture is obtained, set aside 13. After the resting time, roll out the savory shortcrust pastry with a rolling pin 14 to form a rectangle of 12x16 inches 15.

In a separate bowl, pour the ricotta and pesto 16, mash with a fork to combine the ingredients 17. Spread the filling on the shortcrust pastry rectangle 18.

Roll the pastry from the longer side 19 to obtain a cylinder 20. Cut 12 pinwheels about half an inch wide 21.

Place the pinwheels on a baking tray lined with parchment paper 22. Let them rest in the refrigerator for about 30 minutes, covered with plastic wrap to prevent absorbing odors from other foods. Bake in a preheated ventilated oven at 356°F for 20 minutes until golden on the surface. Remove from the oven 23 and let the pinwheels cool before serving 34.

Storage

The savory shortcrust pinwheels can be stored for 2 or 3 days even outside the fridge in an airtight container. They can be frozen before baking when the pinwheels are already cut and then baked directly without having to defrost them first at 356°F for 25 minutes ventilated.

Tip

Use cold butter just taken from the fridge and work the shortcrust pastry as little as possible. You can flavor the savory shortcrust pastry with oregano instead of rosemary.

For the translation of some texts, artificial intelligence tools may have been used.