Cheesy, herby and don’t forget garlicky!
Lay each puff pastry on to a floured work surface and roll them lightly with a rolling pin. Combine the garlic, rosemary and thyme together in a small bowl, sprinkle on to the puff pastry sheets then top with grated cheese, salt and pepper.
Fold the pastry sheets inwards so the dough meets in the middle, brush the fold with the beaten egg. Wrap in baking paper and place in the fridge for half an hour.
Preheat the oven to 220C, carefully slice each roll into 12 1/2 inch slices and lay them flat on baking paper lined baking trays. Bake for 12 to 14 minutes or until golden brown.