# What You'll Need:
→ Dough
01 - 1 sheet thawed puff pastry (about 8.8 oz)
→ 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 lightly toasted pine nuts
07 - Fresh basil leaves
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the puff pastry into a 10 x 12 inch rectangle.
03 - Spread basil pesto evenly over the pastry, leaving a 1/2 inch border around the edges. Sprinkle grated Parmesan cheese over the pesto.
04 - Starting from the longer side, tightly roll the pastry into a log.
05 - Using a sharp knife, cut the log into 16 equal slices.
06 - Place each slice flat on the baking sheet. Make five evenly spaced cuts around each slice’s edge using a small knife or kitchen scissors, then gently pull the tips outward to form star shapes.
07 - Whisk together egg yolk and milk in a small bowl, then brush the mixture onto the tops of the pinwheels.
08 - Sprinkle lightly toasted pine nuts on top, if using.
09 - Bake for 16 to 18 minutes until golden brown and puffed.
10 - Allow to cool slightly, garnish with fresh basil leaves, and serve warm.
