Spirals bursting with Mediterranean flavour
Puff pastry spirals are a simple way to turn a few store-cupboard staples into something that feels colourful, fragrant, and just a little sophisticated. These swirls of pesto, sun-dried tomato, and olive are a reminder that a handful of bold ingredients can transform pastry into an appetiser worth lingering over.
Pesto, tomato and olive belong together
Pesto brings herby freshness and a garlicky punch, sun-dried tomatoes offer concentrated sweetness, and olives add briny depth. Layered together in pastry, they strike that perfect balance of savoury, sharp, and aromatic. I’ve served them alongside my brie, cranberry and walnut pastry squares and prosciutto and Gruyère pinwheels and watched trays empty in record time.
When they shine
These spirals are ideal for drinks parties, as they pair well with both wine and cocktails. They’re also brilliant picnic fare, holding up well when made in advance. They remind me of my feta, spinach and pine nut bites and roasted tomato and basil tarts, easy to assemble, easy to share, and big on flavour.
More spirals, twists and rolls
For more pastry ideas, take a look at puff pastry appetisers that are incredibly easy to make ahead. If you’re fond of swirled pastries, you might also like my garlic herb cheese pinwheels or parmesan and smoked paprika twists.
Ingredients (makes 20 spirals)
- 1 sheet ready-rolled puff pastry (320g)
- 3 tbsp green pesto (shop-bought or homemade)
- 60g sun-dried tomatoes, finely chopped
- 60g black olives, pitted and sliced
- 1 egg, beaten (for glazing)
- Freshly ground black pepper
Ingredient notes
If using shop-bought pesto, drain off excess oil before spreading — too much oil makes the pastry soggy. Homemade pesto works wonderfully, especially if you like extra garlic or lemon. Choose olives with good flavour; Kalamata olives bring richness, but any firm black olive works well. Sun-dried tomatoes packed in oil should be drained and blotted with paper towel.
Equipment needed
A sharp knife or serrated blade gives you neat spirals when slicing. If you struggle to cut cleanly, chill the rolled pastry log before cutting. A heavy baking tray lined with parchment helps the pastry bake crisp and evenly. Using two trays avoids crowding, which can stop them puffing properly.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
Unroll the puff pastry onto a lightly floured surface. Spread pesto evenly over the sheet. Scatter chopped sun-dried tomatoes and olives across the surface.
Roll up tightly from the long edge into a log. Slice into rounds about 1.5cm thick. Arrange flat on the tray, leaving space between spirals.
Brush with beaten egg and season lightly with black pepper. Bake for 15–18 minutes until puffed and golden. Serve warm or cooled.
Cooking techniques explained
Rolling tightly ensures the spirals keep their shape as the pastry rises. Loose rolls will unravel in the oven. Keeping fillings evenly distributed prevents clumps of tomato or olive weighing down sections of pastry, which can bake unevenly.
What to serve with pesto puff pastry spirals
These spirals work beautifully with antipasti boards — marinated artichokes, roasted peppers, and cured meats complement the Mediterranean flavours. They also make a great side to soups, particularly minestrone or roasted red pepper, adding crunch and savouriness.
Wine and beer pairings
Try a glass of Chianti, its cherry notes and savoury finish echo the tomato and olive flavours. For white wine, Vermentino offers citrusy brightness that balances pesto’s richness. For beer, a crisp lager keeps things refreshing, while a saison adds subtle spice and dryness that pairs well with olives.
Frequently asked questions
Can I freeze pesto spirals?
Yes, freeze unbaked slices on a tray, then transfer to a bag. Bake from frozen, adding a few minutes.
Why did my spirals spread out?
They may not have been rolled tightly enough, or the pastry was too warm before baking. Chill before slicing.
Can I use red pesto instead?
Absolutely — red pesto with sun-dried tomatoes gives a deeper, sweeter flavour.
Do I need to add salt?
No, the olives and pesto provide plenty of seasoning.
Are these vegetarian-friendly?
Yes, just check the pesto doesn’t contain Parmesan made with animal rennet.
Tips for success with pesto pastry spirals
Keep your pastry cold. Warm pastry sticks and stretches, making rolling tricky. Use parchment-lined trays, pesto oil can caramelise quickly and cause sticking without it. Swap black olives for green stuffed with garlic or chilli for a sharper bite. Add a sprinkle of grated Parmesan before rolling for extra savouriness.
Storage and reheating for pesto puff pastry spirals
Keep in an airtight container for up to two days. Reheat in a hot oven for 4–5 minutes to restore crispness. Avoid microwaving.
Puff Pastry Spirals with Pesto, Sun-Dried Tomato and Olive
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 3 tbsp Green pesto shop-bought or homemade
- 60 g Tomatoes sun-dried, finely chopped
- 60 g Black olives pitted and sliced
- 1 egg beaten (for glazing)
- Black pepper Freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
- Unroll the puff pastry onto a lightly floured surface. Spread pesto evenly over the sheet. Scatter chopped sun-dried tomatoes and olives across the surface.
- Roll up tightly from the long edge into a log. Slice into rounds about 1.5cm thick. Arrange flat on the tray, leaving space between spirals.
- Brush with beaten egg and season lightly with black pepper. Bake for 15–18 minutes until puffed and golden. Serve warm or cooled.