Tantalising Cheesy Twists

After buying some puff pastry for a baked brie, I had a little left over. What better way to use it than to make these melt-in-the-mouth morsels of cheesy goodness! A great side dish, appetiser, or hours d'oeuvre, these finger foods are easy and quick to make and a guaranteed crowd pleaser- they  can be frozen to cook at a later date making them the perfect party finger food.
Instead of cheese, these can  be stuffed with hazelnut spread, chocolate chips, and a little cinnamon for a sweet treat! For a savoury vegan version of this recipe fill with vegan cheese such as -Good Planet's smoked plant based mozzarella. You can make puff pastry yourself using coconut oil or cultured vegan butter, or buy a vegan ready-made puff pastry or, for a gluten free version, buy gluten free puff pastry or make your own with gluten free flour (rice, potato, and tapioca flour alternatives work best!).

Ingredients
1 sheet puff pastry
2 cups grated cheese- I used Parlick Fell -a British semi-hard sheep's milk cheese which has a delicious buttery flavour, however you can use a hard or semi-hard cheese, or plant based cheese of your choice. For a sweet version use a hazlenut spread, or a fruit jam.

Method
Roll out the pastry into about 2-3mm thick sheet and slice in 1.5inch (4cm) strips
Add the filling to the middle of each strip, bring the two long edges of the strip together and pinch to ensure the filling is encased in he pastry
roll the tube of filled pastry so the pinched edge is at the buttom and curl each end in on itself opposite ways on either side to make a very curly S shape
Bake at 180C / 360F for 15-20 minutes until brown. Leave to cook for a few minutes before serving, and enjoy warm!