# What You’ll Need:
→ Dough
01 - 1 sheet thawed puff pastry (about 8.8 oz)
→ Filling
02 - 4 tablespoons basil pesto
03 - ½ cup finely grated Parmesan cheese
04 - 1 egg yolk
05 - 1 tablespoon milk
→ Garnish
06 - 1 tablespoon lightly toasted pine nuts
07 - Fresh basil leaves for serving
# How To Make It:
01 - Set the oven to 400°F and 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 finely grated Parmesan evenly over the basil 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 prepared baking sheet. Create star shapes by making five evenly spaced cuts around each edge, then gently pull each tip outward.
08 - Whisk the egg yolk and milk in a small bowl, then brush the tops of the pinwheels with the mixture.
09 - Sprinkle the lightly toasted pine nuts over the pinwheels as desired.
10 - Bake for 16 to 18 minutes until the pinwheels are puffed and golden brown.
11 - Allow to cool slightly, garnish with fresh basil leaves, and serve warm.
