Step one:
Preheat the oven to 190°C fan and line a baking tray with parchment. Lightly flour your work surface and roll out the puff pastry into a rectangle.

Step two:
Spread the pastry with cream cheese, then pesto, leaving a small border around the edges. Sprinkle evenly with the grated Applewood.

Step three:

Roll the pastry tightly into a log from the long side. Trim the ends, wrap in cling film, and chill for at least 20 mins.

Step four:

Slice into 1.5cm rounds and arrange on the baking tray, spiral-side up, spacing them apart.

Step five:
Bake for 18-20 mins until golden and puffed. Cool slightly, then serve warm or at room temperature