Ham and cheese puff pastry straws (Feuilleté jambon-fromage)

1. Roll the puff pastry out into a rectangle on a lightly floured surface.

2. Spread thinly with Dijon mustard, then distribute the diced cooked ham and the grated gruyère over it.

3. Roll the pastry up or fold it in half, then cut into finger-width straws (you can also twist the strips).

4. Lay the straws on a lined baking tray, a little apart from each other.

5. Brush the tops with beaten egg so they turn nicely glossy and golden.

6. Bake at 200 °C for about 15-18 minutes until the pastry is flaky, crisp and golden; best served lukewarm.

Tip: Feuilleté jambon-fromage is a quick, impressive nibble for guests – it is best made from good-quality puff pastry. If you twist the strips, you get even more striking, spiralled straws.