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Dolcelatte Croissants

Warning – these cheesy morsels are addictive.

Makes about 18 canapés

Hands-on time: 20 minutes, plus chilling and cooling

Cooking time: about 20 minutes

60g (2½oz) vegetarian Dolcelatte, at room temperature

Half a 320g sheet all-butter puff pastry (the sheet should be halved lengthways)

Per canapé 47 cals, 1g protein, 4g fat (2g saturates), 3g carbs (0g total sugars), 0g fibre

1. Line two baking sheets with baking parchment and set aside. Beat the Dolcelatte in a bowl until smooth and easily spreadable.

2. With a long edge of the pastry in front of you, spread the Dolcelatte over the pastry (a spatula is best for this). Cut lengthways in half to make two strips.

3. Cut the strips into triangles (alternating tips pointing up and down) – each triangle with a base about 4cm (1½in) long. You should get nine triangles from each strip. Roll the first triangle up from base to tip and bend ends in slightly to make a crescent shape. Place tip down on the prepared sheet (so it doesn’t unravel). Repeat with remaining triangles, spacing apart on the sheets. Chill for 20 minutes.

4. Preheat the oven to 190°C (170°C fan) mark 5. Cook for 15–18 minutes until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.

GET AHEAD

Prepare to the end of step 3 up to a day ahead. Cover and chill; complete recipe.