Step 1 (Preheat Oven): Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2 (Roll Pastry): Roll out each sheet of thawed vegan puff pastry on a lightly floured surface into neat rectangles.
Step 3 (Spread Pesto): Spread 2 tablespoons of vegan pesto evenly on each puff pastry sheet, leaving a small border around the edges.
Step 4 (Add Fillings): Sprinkle vegan cheese evenly over the pesto, followed by the chopped sautéed spinach, roasted red peppers, and pine nuts (if using). Season lightly with salt and pepper.
Step 5 (Roll Into Logs): Starting from one of the long edges, gently roll each puff pastry sheet into a tight log, taking care not to squeeze the filling out.
Step 6 (Chill Logs): Wrap each pastry log securely in plastic wrap and refrigerate for 15 minutes to firm up for easier slicing.
Step 7 (Slice Rounds): Remove logs from the fridge. Using a sharp knife, slice them into 1/2-inch thick rounds.
Step 8 (Arrange Christmas Tree): On the prepared baking sheet, arrange the pinwheels into a triangular Christmas tree shape (1 at top, 2 in row two, 3 in row three, etc., with a small pastry trunk at the base). Leave slight spacing between pinwheels.
Step 9 (Brush & Bake): Lightly brush the tops with melted vegan butter or olive oil. Bake for 15–20 minutes until golden brown and puffed up.
Step 10 (Garnish & Serve): Allow to cool slightly, garnish with fresh herbs (like rosemary sprigs) around the tree, and serve warm!
