Spread out the flaky pastry and cover it with pesto.
Cut the brie into thin slices and place them on
the layer of pesto. Start from the short side and roll up the flaky pastry then cut the roll into 2 cm slices. Arrange the pinwheels on a tray lined with baking paper and bake at 180°C for about 20 minutes.
- 1 roll flaky pastry
- 1 jar pesto alla genovese with taggiasca olives
- 150 gr brie