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Ricotta, Basil, and Sun-Dried Tomato Pinwheels
[Vegan]

LB By: Laila Bowman

Author Bio

Laila Bowman spends most of her spare time dreaming up and testing new vegan recipes.... Read More

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Ricotta, Basil, and Sun-Dried Tomato Pinwheels [Vegan]

1185

Dairy Free

Vegan

These beautiful confections make for great finger food at a party or an elegant appetizer at a fancy dinner. The feathery pastry crust is wrapped around vegan ricotta, basil, and diced sun-dried tomatoes. And while these pinwheels may look like a labor-intensive treat, they're actually relatively effortless and take very... Read More

Ingredients You Need for Ricotta, Basil, and Sun-Dried Tomato Pinwheels [Vegan]

1 pack vegan puff pastry
7 ounces vegan ricotta
4 tablespoons sun-dried tomatoes, chopped
2 teaspoons dried basil
2 tablespoons soy milk

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How to Prepare Ricotta, Basil, and Sun-Dried Tomato Pinwheels [Vegan]

Roll out the puff pastry.
Spoon on the vegan ricotta and spread it, making sure that it covers the whole sheet of puff pastry.
Sprinkle the chopped sundried tomatoes and dried basil over the ricotta, making sure you have an even coverage.
Brush one of the long edges of puff pastry with soy milk. Take the other long edge and roll the pastry. Press down onto the edge with the soy milk to seal it.
Cut the roll into ten pieces and place onto a lined baking tray. Brush the tops with soy milk, and place into an oven at 400°F for around 30 minutes, until the pastry is golden brown.
Leave to cool and serve as a snack, with a salad for a light lunch, or even with soup (a simple tomato soup goes really well).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.