1/4 cup(0.6dl) of pesto sauce (store-bought or homemade)
1/4 cup (0.6dl) of grated Parmesan cheese
1/4 cup (0.6dl) of shredded mozzarella cheese
1/4 cup (0.6dl) of finely chopped sun-dried tomatoes
1/4 cup (0.6dl) of finely chopped fresh basil
1 egg (beaten, for egg wash)
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface into a rectangle. Spread a layer of pesto sauce evenly over the puff pastry, leaving a small border around the edges. Sprinkle the grated Parmesan cheese, shredded mozzarella cheese, chopped sun-dried tomatoes, and fresh basil over the pesto.
Starting from one of the long sides of the rectangle, tightly roll the puff pastry sheet into a log. Use a sharp knife to cut the log into approximately 1-inch (2.5 cm) thick slices.
Place the pinwheels, cut side down, on the prepared baking sheet. Brush the tops with beaten egg to give them a nice golden color when baked. Bake in the preheated oven for about 15-18 minutes, or until the pinwheels are puffed up and golden brown. Remove from the oven and let them cool slightly before serving.
Delightful Pinwheel Pastries: A plate of puffy pinwheels, beautifully presented on a sleek black plate.
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