Preheat oven to 400 degrees

Line a cookie sheet with parchment paper and stack puff pastry sheets.

Using a round plate as a guide, cut both sheets into a circle.

Set top puff pastry layer aside and spread pesto on the bottom layer of puff pastry.

Sprinkle tomatoes and mozzarella in a single layer and sandwich with the top layer of puff pastry. Press to seal the edges.

Place a small bowl or cup in the center of the pastry and using a straight edge knife, slice the pastry from the edge of the cup to the outside edge of the circle into fourths, then eighths, as if you were slicing a pie.

Twist each “slice” twice and remove the cup/bowl from the center of the pastry.

Brush with egg wash (you can skip this step if you’d like, but it makes the pastry shiny.)

Bake for 15 minutes until golden brown.