- 4 Tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 Tbsp minced fresh Italian flat-leaf parsley leaves
- 1 Tbsp grated Parmigiano-Reggiano cheese
- 1/4 tsp salt
- 1 large egg
- 1 Tbsp water
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
Arrange a rack in middle of oven and preheat to 400°. Line 2 baking sheets with parchment paper.
In a small bowl, add butter, garlic, parsley, cheese, and salt and mix to combine; set aside. In a separate small bowl, whisk together egg and water; set aside.
Unfold puff pastry onto a lightly floured work surface. Spread butter mixture evenly over dough. Starting at a short side, roll up tightly like a jelly roll. Place log in freezer to chill for 10 minutes.
Using a sharp knife, cut log crosswise into 1/2″-thick slices (about 20 slices). Place cut-side up on baking sheets about 2″ apart. Brush tops with egg wash.
Bake until golden brown, about 15 minutes. Remove from oven and transfer pinwheels to cooling racks to cool for 5 minutes before serving. Serve warm.