# What You'll Need:
→ Dough
01 - 1 sheet thawed puff pastry (about 8.8 oz)
→ Filling
02 - 4 tbsp basil pesto (store-bought or homemade)
03 - ½ cup finely grated Parmesan cheese (about 1.4 oz)
04 - 1 egg yolk
05 - 1 tbsp milk
→ Garnish (optional)
06 - 1 tbsp lightly toasted pine nuts
07 - Fresh basil leaves for serving
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Roll puff pastry on a lightly floured surface into a 10 x 12 inch rectangle.
03 - Evenly spread basil pesto over the pastry, leaving a ½ inch border around the edges.
04 - Sprinkle grated Parmesan evenly over the pesto layer.
05 - Starting from the longer side, tightly roll the pastry into a log.
06 - Cut the log into 16 equal slices using a sharp knife.
07 - Place each slice flat on the baking sheet and make five evenly spaced cuts around the edge, then pull each tip outward to form star shapes.
08 - Whisk egg yolk and milk together and brush the tops of each pinwheel with the mixture.
09 - Sprinkle with pine nuts if desired.
10 - Bake pinwheels for 16 to 18 minutes until golden brown and puffed.
11 - Allow to cool slightly, garnish with fresh basil leaves, and serve warm.
