Ideal as canapés or light snacks
1. On a lightly floured work surface, roll out the pastry sheets into rectangles about 20 cm x 10 cm each. Mix the grated cheese, chopped rosemary and pepper. Spread the mixture over the puff pastry. 2. Roll up each pastry rectangle from the short end. Press the edges firmly together to seal the roll. Slice each roll into 3 cm thick slices. Place face down on a baking sheet and bake in the oven for about 15-20 mins. at 220 °C. If you want the pastry swirls to rise more, use the pastry straight from the pack, unrolled.