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About this recipe: With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
If at any point the pastry becomes too soft, place in the fridge for 20 minutes. Keeping it cool ensures the puff pastry keeps its flaky layers.
If your pesto is particularly oily, which can be the case with some shop-bought pestos, strain the pesto by placing it in a fine sieve to remove some of the excess oil. Too much oil could result in pastry that is soggy and/or greasy.