Begin by keeping your puff pastry nice and cold. Roll it out to about 1/8 inch thick and place it on a lined baking sheet so it’s ready to fill.

Smear a generous yet even layer of fresh pesto across the dough. Top with your chosen cheese and, if desired, sprinkle on some sun-dried tomatoes for an added flavor punch.

Tightly roll the puff pastry into a log, ensuring the filling remains intact. Use a sharp knife to slice the rolled pastry into even pinwheels, about 1-2 inches thick.

Arrange the sliced pinwheels on a baking tray. Brush the tops with a whisked egg wash for a gorgeous golden color. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until they’re puffed and golden brown.

Remove from the oven and let cool for a couple of minutes. Enjoy warm for that delightful, crispy texture that will wow your guests!