250gpuff pastry scraps pushed together and re-rolled
All-purpose flour for dusting surface
1/2cup grated cheese of choice, leftover cheeses from cheese board.about 2 oz
2 Tbspchopped fresh or 2 tsp dry herbs (such as thyme, sage, rosemary, or oregano)
Pinchsalt and pepper to taste
1egg, well beaten
1/2tspwater
Instructions
On a lightly floured surface, roll out puff pastry to form a 12 by 5 inch rectangle. Brush with egg wash and sprinkle with cheese, herbs, salt and pepper, if using.
With long side facing you, fold both shorter sides in towards the center so that the edges meet in the middle and press down gently to stick, brush exposed pastry with more egg wash. Roll the sides you just folded in towards the center to form a double-spiral log with a seam running down the middle. Wrap tightly with plastic wrap and chill in freezer for 30 minutes or until firm enough to cut without squishing.
Preheat oven to 400°F and line a baking sheet. Once dough has chilled, trim off one end to clean up the edge (edges can still be baked and eaten but will not look as pretty) then slice log into 1/2 inch slices (you should have about 12). Transfer pieces, cut side up, to baking sheet, spacing about one inch apart. Brush with a little more egg wash.
Bake for 10 minutes, the reduce temperature to 350°F until puffed and golden brown, about another 10 to 15 minutes. Let cool.