# Ingredient list:
→ Dough
01 - 1 sheet thawed puff pastry (approximately 8.8 oz)
→ Filling
02 - 4 tablespoons basil pesto, store-bought or homemade
03 - ½ cup finely grated Parmesan cheese (approximately 1.4 oz)
04 - 1 egg yolk
05 - 1 tablespoon milk
→ Garnish (optional)
06 - 1 tablespoon lightly toasted pine nuts
07 - Fresh basil leaves for serving
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the thawed puff pastry on a lightly floured surface into a rectangle measuring approximately 10 by 12 inches.
03 - Evenly spread the basil pesto over the pastry, leaving a ½-inch border along the edges.
04 - Sprinkle the finely grated Parmesan cheese evenly over the pesto layer.
05 - Roll the pastry tightly from the longer side into a log shape.
06 - Using a sharp knife, slice the pastry log into 16 even pieces.
07 - Place each slice flat on the prepared baking sheet. Make five evenly spaced cuts around each pinwheel’s edge with a small sharp knife or kitchen scissors, then gently pull each tip outward to form star shapes.
08 - Whisk together the egg yolk and milk, then brush the tops of the pinwheels with this mixture.
09 - Sprinkle lightly toasted pine nuts over the pinwheels if desired.
10 - Bake for 16 to 18 minutes, or until golden brown and puffed.
11 - Allow pinwheels to cool slightly, garnish with fresh basil leaves, and serve warm.
