# What You Need:
→ Dough
01 - 1 sheet (8.8 oz) puff pastry, thawed
→ Filling
02 - 4 tbsp basil pesto
03 - 1/2 cup finely grated Parmesan cheese
04 - 1 egg yolk
05 - 1 tbsp milk
→ Garnish
06 - 1 tbsp pine nuts, lightly toasted
07 - Fresh basil leaves, for serving
# Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface into a rectangle about 10 x 12 inches.
03 - Evenly spread the basil pesto over the pastry, leaving a 1/2 inch border around the edges.
04 - Sprinkle the grated Parmesan cheese evenly over the pesto layer.
05 - Starting from the longer side, tightly roll the pastry into a log.
06 - Using a sharp knife, slice the rolled log into 16 even pieces.
07 - Place each slice flat on the baking sheet; create star shapes by making five evenly spaced cuts around each pinwheel edge and gently pulling tips outward.
08 - In a small bowl, whisk the egg yolk with milk and brush the tops of the pinwheels with this mixture.
09 - Sprinkle pine nuts on top if desired.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Cool slightly, garnish with fresh basil leaves, and serve warm.
