# What You Need:
→ Dough
01 - 1 sheet (approximately 8.8 oz) puff pastry, thawed
→ Filling
02 - 4 tablespoons basil pesto (store-bought or homemade)
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
# How To Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface into a rectangle approximately 10 by 12 inches (25 by 30 cm).
03 - Evenly spread the basil pesto over the pastry, leaving a 1/2-inch (1 cm) border around the edges. Sprinkle the grated Parmesan evenly over the pesto.
04 - Starting from the longer side, tightly roll up the pastry into a log.
05 - Using a sharp knife, cut the log into 16 even slices.
06 - Place each slice flat on the baking sheet. Using the tip of a small sharp knife or kitchen scissors, make five evenly spaced cuts around the edge of each pinwheel, then gently pull each tip outward to form star shapes.
07 - Whisk together the egg yolk and milk in a small bowl. Brush the tops of the pinwheels with the egg wash. Sprinkle with pine nuts if desired.
08 - Bake the pinwheels for 16 to 18 minutes, until golden brown and puffed.
09 - Allow the pinwheels to cool slightly, garnish with fresh basil leaves, and serve warm.
