Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Take your puff pastry out of the package and lay it flat on a clean surface. If it’s too stiff, let it sit for a minute or two. This gives you just enough time to gather the rest of your ingredients.

Sprinkle the shredded cheese evenly over the puff pastry, leaving a small border around the edges. Add your dried herbs and a sprinkle of garlic powder if you’re using it. Don’t be afraid to get creative here – a pinch of smoked paprika or a dash of chili flakes can take these to the next level.

Here’s the fun part! Roll each side of the puff pastry inward until they meet in the center. You’ll end up with a log that looks a bit like a scroll. Wrap it in plastic wrap and chill it in the fridge for about 15 minutes. This helps it hold its shape when you slice it and ensures those layers puff up beautifully in the oven.

Once chilled, use a sharp knife to cut the log into 1/4-inch slices. Place them on the prepared baking sheet, leaving a little space between each one. Watching the spiral pattern emerge as you slice is so satisfying!

Brush the tops with a beaten egg to give them that golden, shiny finish. Bake for 12-15 minutes or until they’re puffed and golden brown. The aroma will fill your kitchen and make it hard to wait!

Let them cool for a few minutes before serving. Trust me, the aroma will make it hard to wait, but the cheese can be super hot right out of the oven. Serve them warm for the best texture and flavor, though they’re just as tasty at room temperature.