# What You'll Need:
→ Dough
01 - 1 sheet thawed puff pastry (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
# How-To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface into a rectangle approximately 10 by 12 inches.
03 - Evenly spread the basil pesto over the pastry, leaving a ½-inch border all around. Sprinkle the grated Parmesan over the pesto.
04 - Starting from the longer side, tightly roll the pastry into a log.
05 - Using a sharp knife, cut the log into 16 even pieces.
06 - Place each slice flat on the prepared sheet. Use a small sharp knife or kitchen scissors to make five evenly spaced cuts around the edge of each piece, then gently pull the tips outward to form stars.
07 - Whisk together egg yolk and milk in a small bowl. Brush the tops of the pinwheels with the egg wash.
08 - Sprinkle pine nuts on top if using.
09 - Bake for 16 to 18 minutes, or until golden brown and puffed.
10 - Allow to cool slightly, garnish with fresh basil leaves, and serve warm.
