# What You'll Need:
→ Dough
01 - 1 sheet puff pastry, thawed (about 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 pine nuts, lightly toasted
07 - Fresh basil leaves for serving
# Directions:
01 - Heat oven to 400°F. 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 pastry, leaving a ½ inch border all around.
04 - Sprinkle grated Parmesan milk over the pesto layer.
05 - Starting from the longer side, tightly roll the pastry into a log.
06 - Cut the log into 16 even slices using a sharp knife.
07 - Place slices flat on baking sheet. Make five evenly spaced cuts around edges and gently pull tips outward to form stars.
08 - Whisk egg yolk and milk then brush tops of pinwheels.
09 - Sprinkle pine nuts over tops if using.
10 - Bake pinwheels for 16 to 18 minutes until puffed and golden brown.
11 - Let pinwheels cool slightly, garnish with fresh basil leaves and serve warm.
