# Components:
→ Dough
01 - 1 sheet thawed puff pastry (8.8 oz)
→ Filling
02 - 4 tablespoons basil pesto
03 - 1/2 cup finely grated Parmesan cheese (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
# Method Steps:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Roll the puff pastry on a lightly floured surface into a rectangle about 10 by 12 inches.
03 - Evenly spread basil pesto over the pastry, leaving a 1/2-inch border all around.
04 - Sprinkle the grated Parmesan evenly over the pesto layer.
05 - Starting from the longer side, tightly roll the pastry into a log.
06 - Use a sharp knife to cut the log into 16 even slices.
07 - Place each slice flat on the baking sheet. Use a small sharp knife or kitchen scissors to make five evenly spaced cuts around the edge of each pinwheel, then gently pull each tip outward to form a star.
08 - Whisk egg yolk and milk together, then brush this mixture over the tops of the pinwheels.
09 - Sprinkle pine nuts over the pinwheels if using.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Allow pinwheels to cool slightly, garnish with fresh basil leaves, and serve warm.
