Pesto pinwheels

Method

1. 1.First make the pesto - add all the pesto ingredients to a blender and blend to a smooth texture. Add the water gradually: start with just one tablespoon and add more a spoonful at a time as needed.
2. 2.Take the puff pastry out of the fridge so it starts to warm up. Cut the sun-dried tomatoes into small cubes and grate the vegan cheese. Line a large baking tray with baking paper and heat the oven to the temperature given on the puff pastry packaging.
3. 3.Unroll the pastry and spread the pesto over it - on one of the shorter sides, leave a border of about 1 cm without pesto. Sprinkle the sun-dried tomatoes and grated cheese over the pesto.
4. 4.Then roll the pastry into a log - start at the shorter side that is covered with pesto and roll up to the shorter side where you left the 1 cm border without filling.
5. 5.Take a sharp knife and carefully slice the log into pinwheels about 1-2 cm thick. Place each pinwheel on the baking tray and, if needed, shape it a little with your hands, flatten it or squeeze it together (don't worry if they don't look too pretty yet, the pinwheels will puff up and take shape nicely during baking).
6. 6.Bake according to the instructions on the puff pastry packaging. They are best while still warm or on the same day they are baked. If you want to store them, let them cool first and put them in a tightly closed container or bag, where they will keep for up to 3 days.