Defrost the puff pastry in the refrigerator overnight. Alternatively, let it sit out on the kitchen counter for 30–40 minutes or until it unfolds easily.

Place the puff pastry on a flat surface and cut horizontally into 2 pieces. Spread the pesto evenly over the two pieces.

Starting with the long end of one of the pieces of puff pastry, roll the pastry tightly into a log. Press gently on the seam with your thumb to seal. Repeat with the other piece of puff pastry. Refrigerate the logs for at least 30 minutes.

Remove from the refrigerator. Using a sharp knife, cut the log into ½ inch pieces. Place each piece spiral side up on a baking sheet, using your fingers to gently reshape into a circle if needed.

Preheat the oven to 400°F. Place the baking sheet in the refrigerator for 20 minutes.

Remove from the refrigerator.

Optional: in a small bowl, beat the egg with 1 teaspoon of water. Brush on the tops of the pinwheels.

Bake for 10–12 minutes, or until the pinwheels are golden brown.

Remove from the oven and allow to cool for several minutes before serving. Pinwheels can be served warm or at room temperature.