Pesto Pinwheels

1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto
*1 egg
1 Tbsp water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto parchment paper (larger than 12×12 inches). Roll out the puff pastry on the parchment paper (larger than 12×12 inches) into a 12×12 inch square. Lift up one side of the puff pastry, sprinkle grated romano onto the parchment paper, and return the pastry to the parchment paper; repeat for the other side. Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.

Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book.

Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.

Recipe from: Confections of a Foodie Bride