# Components:
→ Dough
01 - 1 sheet puff pastry, thawed (approximately 8.8 oz)
→ Filling
02 - 4 tablespoons basil pesto
03 - 1/2 cup finely grated Parmesan cheese (about 1.4 oz)
04 - 1 egg yolk
05 - 1 tablespoon milk
→ Garnish (optional)
06 - 1 tablespoon pine nuts, lightly toasted
07 - Fresh basil leaves for serving
# Directions:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the thawed puff pastry into a 10 x 12 inch rectangle.
03 - Evenly spread basil pesto over the pastry, leaving a 1/2 inch border around the edges.
04 - Sprinkle the grated Parmesan cheese evenly over the pesto layer.
05 - Starting from the longer side, roll the pastry tightly into a log.
06 - Use a sharp knife to cut the rolled log into 16 even slices.
07 - Place each slice flat on the baking sheet. Make five evenly spaced cuts around each slice’s edge and gently pull tips outward to form star shapes.
08 - Whisk the egg yolk and milk together. Brush this mixture on top of each pinwheel.
09 - Sprinkle pine nuts over the pinwheels if desired.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Cool slightly, garnish with fresh basil leaves, and serve warm.
