# Ingredient List:
→ Dough
01 - 1 sheet puff pastry, thawed (approx. 8.8 oz)
→ Filling
02 - 4 tbsp basil pesto
03 - ½ cup finely grated Parmesan cheese (approx. 1.4 oz)
04 - 1 egg yolk
05 - 1 tbsp milk
→ Garnish (optional)
06 - 1 tbsp pine nuts, lightly toasted
07 - Fresh basil leaves for serving
# How to Make:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - On a floured surface, roll the puff pastry into a 10x12 inch rectangle.
03 - Evenly spread 4 tablespoons of basil pesto over the pastry, leaving a ½ inch border around the edges.
04 - Sprinkle the grated Parmesan cheese uniformly over the pesto layer.
05 - Starting from the longer side, tightly roll the pastry into a log shape.
06 - Cut the log into 16 equal slices using a sharp knife.
07 - Place each slice flat on the baking sheet. Using a small knife or kitchen scissors, make five evenly spaced cuts around each piece’s edge and gently pull each tip outward to form a star shape.
08 - Whisk the egg yolk and milk together; brush this mixture over the star-shaped pinwheels.
09 - Sprinkle pine nuts on top if using as garnish.
10 - Bake in the preheated oven for 16 to 18 minutes until golden brown and puffed.
11 - Allow to cool slightly, garnish with fresh basil leaves, and serve warm.
