Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet.

3. 3

   Roughly chop the tomatoes and reserve them in a small bowl.

4. 4

   Heat the oil in the skillet over medium-high heat.

5. 5

   Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally.

6. 6

   Add the thyme and let it crackle in the oil for about 10 seconds.

7. 7

   Add the balsamic vinegar and season, to taste, with salt and pepper.

8. 8

   Pour the warm oil over the reserved tomatoes.

9. 9

   Stir to combine the ingredients well.

10. 10

    Line 2 baking sheets with parchment paper.

11. 11

    Place 1 sheet of puff pasty on each baking sheet.

12. 12

    Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches.

13. 13

    For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center.

14. 14

    You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half.

15. 15

    Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle.

16. 16

    For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto.

17. 17

    Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape.

18. 18

    Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet.

19. 19

    Brush the dough with the beaten egg.

20. 20

    Bake at 350 degrees F until the dough is golden brown, about 20 minutes.

21. 21

    Serve warm.

* Per serving · 4 servings · Values may vary.