Dinner

Chicken Pesto Puff Pastry Pinwheels Recipe

Name: Chicken Pesto Puff Pastry Pinwheels Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: Italian-inspired
Ingredients: 1.1 lb pack of puff pastry sheets (2 sheets); ¼ cup pesto, for spreading; 1 egg white; 12 oz chicken breast; 2 Tbsp vegetable oil for cooking; Salt, to taste; Fresh cracked black pepper, to taste; ⅓ cup minced sun dried tomatoes; ⅓ cup pesto, for mixing; 1 Tbsp olive oil; ¼ cup feta cheese; Salt, to taste

ByIsabella Vance December 9, 2025December 9, 2025

Jump to Recipe

Introduction

Chicken Pesto Pinwheels are a delicious and elegant appetizer or snack that’s surprisingly easy to make. Featuring tender chicken, vibrant pesto, sun-dried tomatoes, and creamy feta all wrapped in flaky puff pastry, these pinwheels bake to golden perfection in under 20 minutes.

The image shows several golden puff pastry pinwheels stacked on a wooden board. Each pinwheel has multiple layers of flaky, light brown pastry with a spiral of green pesto and small bits of browned filling mixed with bits of cheese and sun-dried tomatoes inside. The pinwheels have a crisp texture on the outside and a soft, cheesy inside with visible herbs scattered within. To the right, there is a white spoon with a dollop of bright green pesto sauce, and a blurred green bowl of pesto in the background. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 lb pack of puff pastry sheets (2 sheets)
12 oz chicken breast
2 Tbsp vegetable oil for cooking
Salt, to taste
Fresh cracked black pepper, to taste
⅓ cup minced sun-dried tomatoes
⅓ cup pesto, for mixing
1 Tbsp olive oil
¼ cup feta cheese
¼ cup pesto, for spreading
1 egg white

Instructions

Step 1: Thaw the puff pastry sheets on top of parchment paper until pliable but still cool.
Step 2: Season the chicken breasts with salt and pepper. Heat the vegetable oil in a skillet over medium heat and cook the chicken until no longer pink inside. Remove from heat and let cool until easy to handle, then dice into small pieces and place in a mixing bowl.
Step 3: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 4: Add the feta cheese, minced sun-dried tomatoes, pesto (⅓ cup), olive oil, and a pinch of salt to the diced chicken. Stir gently until everything is evenly combined.
Step 5: Spread about 2 tablespoons of pesto evenly over each puff pastry sheet, leaving about 1 inch of one edge free of pesto. This edge will be used to seal the roll.
Step 6: Divide the chicken mixture evenly over the pesto-covered pastry, spreading it out but leaving the 1-inch edge uncovered.
Step 7: Starting from the edge with filling, roll the pastry tightly toward the uncovered edge but stop just before the end.
Step 8: Whisk the egg white and brush it onto the uncovered pastry edge. Finish rolling to seal the edge firmly. Place each roll seam-side down on the parchment-lined baking sheet and brush the tops with remaining egg white.
Step 9: Using a serrated knife, cut each roll into pinwheels about 1 inch thick. Arrange the pinwheels on the baking sheet, leaving about 2 inches between each.
Step 10: Bake in the preheated oven for 15 to 17 minutes, or until the puff pastry is golden and cooked through.

Tips & Variations

For an extra burst of flavor, add fresh chopped basil or a sprinkle of Parmesan cheese to the chicken mixture.
If you prefer a dairy-free version, substitute the feta cheese with a vegan cheese alternative or omit it.
These pinwheels freeze well before baking; just thaw and bake when ready.

Storage

Store any leftover baked pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 8-10 minutes to keep the pastry crisp. You can also freeze baked pinwheels and warm them gently when needed.

How to Serve

The image shows a close-up of several golden, spiral-shaped puff pastry pinwheels stacked on a wooden board. Each pinwheel has multiple layers of flaky, light brown dough with a filling made of green pesto and small bits of dark raisins or dried fruit spread throughout, giving a speckled texture inside the spirals. The edges of the pinwheels are slightly crispy, and the filling looks soft and moist. There is a small dollop of chunky green pesto placed on the board near the pastries. The background features a white marbled surface with a piece of gray cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken?

Yes, cooked turkey or ham can be excellent alternatives and will work well with the pesto and feta flavors.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the chicken and increase the quantity of sun-dried tomatoes and feta, or add sautéed mushrooms or spinach as a filling instead.