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Garlic & Gruyere Puff Pastry Cigars

Created by ImPat on May 27, 2016

2 (220 grams) frozen puff pastry sheets (butter pastry, partially thawed and halved)
1 large egg lightly beaten
1/4 teaspoon thyme leaves fresh

Step 1: Preheat oven to 220C (200C fan forced).
Step 2: Line 2 large baking trays with baking paper.
Step 3: Finely chop garlic and add salt and using the back of a knife, press and spread garlic until mixture forms a paste.
Step 4: Reserve 1 tablespoon of gruyere.
Step 5: Place 1 pastry half on a flat surface and spread pastry with 1/4 of the garlic mixture and then sprinkle with 1/4 of the cheese.
Step 6: Starting at 1 long edge, roll up pastry tightly to enclose filling.
Step 7: Using a rolling pin and starting from 1 short end, roll pastry out between 2 sheets of baking paper until 5mm thick and trim ends and then cut pastry in half crossways and place on 1 prepared tray.
Step 8: Repeat with remaining pastry halves, garlic mixture, gruyere and prepared tray.
Step 9: Brush pastry fingers with egg and sprinkle with thyme and reserved gruyere and season with salt and pepper and then refrigerate for 10 minutes and then bake for 15 minutes or until golden and puffed.
Step 10: Stand on tray for 5 minutes and then serve warm.