These look fabulous and fancy but they are really easy - cheese palmiers or 'elephant ears'.
375g puff pastry 1 medium egg, beaten 70g parmesan, grated 1 level teaspoon dried mustard powder
Roll out the pasty to a thin 50x20cm rectangle (long sides at the top and bottom).
Trim the edges if needed.
Brush the pastry with beaten egg.
Mix the graded cheese together with the mustard powder and sprinkle evenly over the pastry.
Gently press the cheese mixture on to the pastry with your hands.
Starting from the short edge roll up the pastry tightly until it reaches half way, then repeat with the other short edge so that the rolls meet in the centre.
Brush the edges of the rolls with beaten egg and press them together.
Pop the pastry carefully onto cling wrap and cover, leave to chill for at least one hour in the fridge. (You can leave it in the fridge like this for up to two days before baking).
Pre-heat the oven to 200C/400F/Gas 6.
Unwrap the rolled dough and using a sharp knife cut the rolled dough into 1cm thick slices and lay them flat, slightly apart on baking sheets lined with baking paper.
Bake in the oven for 12 minutes then carefully flip the palmiers over and bake for a further 5-7 minutes until golden brown.
Transfer to a wire rack to cool. Best eaten on the day they are baked.