Chilli Honey Pesto Pinwheels
October 29, 2026
Golden puff-pastry pinwheels swirled with Bippi Chilli Honey Pesto and two cheeses — the four-ingredient party snack for Cup Day, Halloween and everything in between. Makes about 24.
Ingredients
- 2 sheets frozen puff pastry, just thawed
- ½ cup Bippi Chilli Honey Pesto (about two-thirds of a jar)
- 1 cup grated mozzarella
- 40g parmesan, finely grated
- 1 egg, beaten
Instructions
- Lay the pastry sheets on a board. Spread each with the Chilli Honey Pesto, leaving a 2cm bare strip along one edge.
- Scatter over the mozzarella and parmesan, pressing down lightly.
- Roll each sheet into a tight log, rolling towards the bare strip, and brush the strip with beaten egg to seal.
- Chill the logs in the fridge for 15 minutes (or the freezer for 8) while the oven heats to 200°C fan-forced. Line two trays with baking paper.
- Slice each log into rounds about 2cm thick and lay them flat on the trays, leaving room to puff. Brush the tops with the remaining egg.
- Bake for 18–20 minutes, until puffed and deep golden. Cool for 5 minutes before serving — molten pesto takes no prisoners.
Nonna's Tip: Cold pastry, clean slices. A soft log squashes into ovals and leaks its filling; fifteen minutes in the fridge and it slices like salami. Cold log into a hot oven — that's what makes them puff.
Make it with
