Pesto Pinwheels

Instructions

1. Prepare the work surface
   Lightly flour a clean work surface and preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. Prepare the pesto mixture
   In a small bowl, combine the basil pesto, minced garlic, olive oil, 3/4 cup of the parmesan cheese, black pepper, and red pepper flakes if using. Mix well until all ingredients are fully incorporated.
3. Roll out the pastry
   Unfold the thawed puff pastry sheets on the floured surface. Using a rolling pin, gently roll each sheet to smooth out creases and create a slightly larger rectangle, about 12x10 inches.
4. Add fillings
   Spread the pesto mixture evenly over both pastry sheets, leaving a 1/2 inch border around the edges. Sprinkle the chopped sun-dried tomatoes and toasted pine nuts evenly over the pesto.
5. Roll and chill
   Starting from the long edge, tightly roll each pastry sheet into a log. Press the seam to seal. Place the logs seam-side down and refrigerate for 15 minutes to firm up, making them easier to slice.
6. Slice and arrange
   Remove the logs from the refrigerator. Using a sharp knife, cut each log into 1/2-inch thick slices. Place the pinwheels flat on the prepared baking sheets, allowing about 2 inches between each pinwheel as they will expand during baking.
7. Brush and bake
   Brush the tops of the pinwheels with beaten egg wash and sprinkle with the remaining 1/4 cup of parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
8. Cool and serve
   Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a serving platter. Serve warm or at room temperature as an appetizer or snack.