Pesto Puff Pastry Pinwheel
If your pesto is particularly oily, which can be the case with some store-bought pesto, strain it through a fine sieve to remove some of the excess oil. Too much oil could result in pastry that is soggy or greasy.
If at any point the pastry becomes too soft, refrigerate it for 20 minutes. Keeping it cool ensures the puff pastry keeps its flaky layers.