Ingredients:

1 rectangular puff pastry
4 tablespoons of pesto (homemade or store-bought)
50 g of grated parmesan
1 egg yolk (for the glaze)
Sesame or poppy seeds (optional)

Instructions:

Preparing the pastry: Preheat your oven to 180°C (gas mark 6). Unroll the puff pastry on a flat surface.

Filling: Spread the pesto evenly over the entire surface of the pastry. Sprinkle with grated parmesan.

Rolling: Roll the puff pastry on itself to form a tight roll. If the pastry is too soft, place it in the refrigerator for 10 minutes to firm up before cutting.