Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment or a silicone mat.

On a silicone rolling mat or lightly floured countertop, gently unroll the puff pastry. Use a rolling pin to make the pastry a few inches wider, or a knife to trim away any excess. When finished, you should have a 9 x 11-inch rectangle.

With a small stepped palette knife or rubber spatula, spread the pesto on top of the puff pastry, allowing a 1/2-inch border along the bottom edge.

Scatter the Parmesan cheese on top of the pesto.

Sprinkle with chili flakes and fresh basil.

Roll the pastry toward you until it forms a tight log. Use a pastry brush to egg wash the bottom border, then pat with your fingertips to seal the log.

With a sharp chef’s knife, slice the log crosswise into 3/4-inch slices. You should have about 15 total slices.

Transfer to the prepared baking sheet, allowing space for the pinwheels to spread as they bake.

With a pastry brush, brush the sides of each slice with beaten egg. Do not apply egg to the tops of the slices.

Bake in preheated oven for 18-20 minutes or until pastry is flaky and golden brown.

Transfer to a wire rack to cool. Garnish with chopped basil and shredded Parmesan. Serve pinwheels warm or at room temperature.