Flaky puff pastry filled with basil pesto and Parmesan, shaped into festive star bites, ideal for appetizers.
# What You'll Need:
→ Dough
01 - 1 sheet (8.8 oz) thawed puff pastry
→ Filling
02 - 4 tablespoons basil pesto (store-bought or homemade)
03 - 1/2 cup finely grated Parmesan cheese
04 - 1 egg yolk
05 - 1 tablespoon milk
→ Garnish (optional)
06 - 1 tablespoon lightly toasted pine nuts
07 - Fresh basil leaves for serving
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Roll the puff pastry on a lightly floured surface into a rectangle approximately 10 by 12 inches.
03 - Evenly spread 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 - With a sharp knife, slice the log into 16 even pieces.
07 - Place each slice flat onto the baking sheet. Make five evenly spaced small cuts around each pinwheel’s edge and gently pull each tip outward to form a star shape.
08 - Whisk together egg yolk and milk, then brush this mixture over the tops of the pinwheels.
09 - Sprinkle pine nuts over pinwheels if using.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Let cool slightly, garnish with fresh basil leaves, and serve warm.
