Fustini's Oils and Vinegars
Tomato Feta Pinwheels

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Tomato Feta Pinwheels

Tomato Feta Pinwheels



Ingredients

  • 4 oz. cream cheese, room temperature
  • 4 oz. crumbled feta 
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder 
  • Kosher salt & freshly ground black pepper 
  • 2 tablespoons Fustini's Basil Crush olive oil
  • 8 oz. frozen puff pastry, thawed 
  • 3/4 cup chopped grape tomatoes
  • 1 cup shredded mozzarella
  • Balsamic glaze
  • fresh basil for garnish

Hint

Substitute your favorite herb-infused olive oil. Adapted from delish.com


Directions

Step 1. 

In a medium bowl, combine cream cheese, feta, parsley, garlic powder, salt, pepper, and olive oil.


Step 2. 

Spread the cream cheese mixture across the puff pastry to the edges. Top with tomatoes, then sprinkle with mozzarella. Starting from the bottom edge, tuck and roll the pastry away from you to form a log. Transfer logs to a baking sheet and freeze until cold, about 20 minutes.


Step 3. 

Preheat oven to 400°. Cut the log into 16 (1/2"-thick) pieces. Transfer to a parchment-lined baking sheet. Bake pinwheels until golden brown and puffy, 15 to 20 minutes. Let cool slightly and drizzle with glaze and garnish with basil before serving.




Customer Reviews

  1. Tomato Feta Pinwheels

    Recipe was easy to make and my guests loved the pinwheels. I used a mix of Basil Crush and Pesto olive oil. I chopped the tomatoes in my mini food processor. One could also use "regular" sized tomatoes if you seeded them and briefly drained them before usage. The cream cheese mixture would be good just by itself as a spread. Definitely worth making again.

    Reviewed by Jean Horrocks on Dec. 9, 2023, 10:41 a.m. | Permalink

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