Roll out the puff pastry dough, spread the salted pumpkin puree on the puff pastry dough, leave out the bottom border and sprinkle the basil leaves on top.
Roll the puff pastry dough in (as tight as possible) and close the edge.
Cut the puff pastry dough roll in about 25 pieces and place the pinwheels on a baking tray lined with parchment paper. Bake for 15 to 20 minutes until golden brown. Let them cool off and enjoy!
*Puff Pastry: Dimensions: 16x9 inches or 42x24 cm. Pepperidge Farm's puff pastry dough is vegan (but make sure you check the ingredients). **Pumpkin Puree: You can use store-bought pumpkin puree or you can easily make your own by blending cooked/steamed/roasted pumpkin until smooth and creamy.Tips for making awesome pinwheels:
Just make sure you're not using too much pumpkin puree or it will be really hard to roll in and the puree will leak out on the sides. A thin layer of filling will work best.
The filling should be seasoned well (salty enough) so that the pinwheels don't turn out bland.