# Components:
→ Dough
01 - 1 sheet puff pastry, thawed (approximately 8.8 oz)
→ Filling
02 - 4 tbsp basil pesto (store-bought or homemade)
03 - 1/2 cup finely grated Parmesan cheese (about 1.4 oz)
04 - 1 egg yolk
05 - 1 tbsp milk
→ Garnish (optional)
06 - 1 tbsp pine nuts, lightly toasted
07 - Fresh basil leaves for serving
# Preparation steps:
01 - Preheat the oven to 400°F. 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.
03 - Spread basil pesto evenly over the pastry, leaving a 1/2-inch border all around. Sprinkle grated Parmesan over the pesto.
04 - Starting from the longer side, roll the pastry tightly into a log.
05 - Cut the log into 16 even pieces using a sharp knife.
06 - Place each slice flat onto the baking sheet. Make five evenly spaced cuts around each slice’s edge and gently pull each tip outward to form a star shape.
07 - Whisk egg yolk and milk together, then brush the mixture over the pinwheel tops.
08 - Sprinkle pine nuts on top if desired.
09 - Bake for 16 to 18 minutes or until golden brown and puffed.
10 - Allow pinwheels to cool slightly, garnish with fresh basil leaves, and serve warm.
