Ingredients:

  • 250g (2 cups) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 225g (1 cup or 2 sticks) unsalted butter, very cold and cut into cubes
  • 120ml (1/2 cup) ice water
  • 115g (4 ounces) fresh basil leaves, packed
  • 60g (1/4 cup) pine nuts, toasted lightly
  • 2 cloves garlic, minced
  • 60g (1/4 cup) grated Parmesan cheese
  • 120ml (1/2 cup) extra virgin olive oil
  • Salt and pepper to taste
  • 100g (1 cup) shredded mozzarella cheese
  • 1 large egg, beaten
  • 1 tablespoon milk or water

Instructions:

  1. Combine flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Don't overmix. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. If making homemade pesto: Combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil while pulsing until the pesto is smooth. Season with salt and pepper to taste.
  3. Preheat oven to 200°C (400°F or Gas Mark 6). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a large rectangle (about 12x18 inches). Spread the pesto evenly over the dough, leaving a small border. Sprinkle the shredded mozzarella cheese evenly over the pesto. Starting from one long edge, tightly roll the dough into a log. Wrap the log in plastic wrap and chill for another 15 minutes to make slicing easier.
  4. Remove the log from the refrigerator and slice into 1-inch thick pinwheels. Place the pinwheels on the prepared baking sheet, spacing them slightly apart. Brush the tops of the pinwheels with the egg wash.
  5. Bake for 15-20 minutes, or until golden brown and puffed up. Let cool slightly on the baking sheet before serving.