120gVegan Cream Cheese or ½ Serve Instant Cashew Cheese
Instructions
Preheat oven to 180 degrees C. Line a baking tray with baking paper.
Make up a batch of Instant Cashew Cheese if you are using it. You can refrigerate any leftovers.
Separate the pastry sheets with a sharp knife, but keep them in a pile so that they don’t defrost too much.
Lay one sheet out on a sheet of baking paper. Remove the baking sheet. Spread about 3 Tbs of the cheese over the pastry. Spread 3 Tbs basil pesto over the cheese evenly.
Start rolling the pastry from the edge in front of you, keeping it tight as you go.
Once it is rolled, use a serrated knife to cut the roll at 2cm intervals. Lay each pinwheel carefully on the prepared baking tray. Make sure you leave room between them as they will expand a little while baking.
Bake for approximately 15 minutes, until pinwheels are golden brown.
Serve hot, or allow to cool and store in a sealed container for up to 1 day.