# Components:
→ Dough
01 - 1 sheet puff pastry, thawed (approx. 8.8 oz)
→ Filling
02 - 4 tablespoons basil pesto (store-bought or homemade)
03 - 1/2 cup finely grated Parmesan cheese (approx. 1.4 oz)
04 - 1 egg yolk
05 - 1 tablespoon milk
→ Garnish (optional)
06 - 1 tablespoon pine nuts, lightly toasted
07 - Fresh basil leaves
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry into a 10 x 12 inch rectangle.
03 - Spread basil pesto evenly over pastry, leaving a 1/2 inch border around edges.
04 - Distribute grated Parmesan cheese evenly over the pesto layer.
05 - Roll up the pastry tightly from the longer side into a log shape.
06 - Cut the log into 16 equal pieces using a sharp knife.
07 - Place pinwheel slices flat on baking sheet. Make five evenly spaced cuts around edges and gently pull tips outward to form stars.
08 - Whisk egg yolk with milk, then brush over tops of pinwheels.
09 - Sprinkle pine nuts onto pinwheels if desired.
10 - Bake for 16 to 18 minutes until puffed and golden brown.
11 - Allow to cool slightly, garnish with fresh basil leaves, and serve warm.
