Thaw the frozen sheets at room temperature (or in the fridge) until pliable. If rolling it, use a lightly fl oured surface and a rolling pin. Bake the dishes below in a preheated 200°C oven, on 35cm x 25cm Swiss-roll pans or baking trays lined with baking paper.

Cheese straws

Roll 2 sheets into 28cm x 35cm rectangles. Brush with 1 large egg, beaten. Onto 1 sheet, sprinkle ¼ tsp salt and ¼ tsp cayenne pepper, then 55g each grated Pecorino and Parmesan cheeses. Lay the other sheet on top. Cut into 28cm x 1cm strips; place in pans, 2cm apart. Twist each strip several times. Bake for 18 to 20 minutes or until golden. Cool. Makes 32.

Pigs in cribs

Cut 1 sheet into 4 even strips; cut each crosswise into 7 pieces. Place in a Swiss-roll pan. Cut slit lengthwise in centre of each rectangle; press 1 cocktail Vienna in each. Bake for 15 minutes. Mix 2 cups drained sauerkraut with 2 tsp caraway seeds; serve on ‘pigs’ with mustard. Makes 28.

Parmesan & ham puffs

Cut 1 sheet into thirds; poke holes all over. Bake for 15 minutes or until golden. Combine 1½ cups grated Parmesan cheese, ½ cup mayonnaise, cup chopped shaved ham, ¼ cup snipped chives and ¼ tsp pepper. Spread over pastry. Bake for 20 minutes or until golden. Cut into 2,2cm strips. Makes 24.