# What You'll Need:
→ Dough
01 - 1 sheet thawed puff pastry (approximately 8.8 oz)
→ Filling
02 - 4 tablespoons basil pesto (store-bought or homemade)
03 - ½ 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 for serving
# Directions:
01 - Set 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 by 12-inch rectangle.
03 - Evenly spread basil pesto over the pastry, leaving a ½-inch border around the edges.
04 - Sprinkle the grated Parmesan evenly over the pesto layer.
05 - Starting from the longer edge, tightly roll the pastry into a log.
06 - Using a sharp knife, cut the log into 16 equal pieces.
07 - Place each piece flat on the baking sheet. Make five evenly spaced cuts around the edge of each slice with a small knife or kitchen scissors, then gently pull each tip outward to form star shapes.
08 - Whisk together egg yolk and milk, then brush the tops of pinwheels with the mixture.
09 - Sprinkle pine nuts over the tops if using.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Let cool slightly, garnish with fresh basil leaves, and serve warm.
