To make Pesto, Tomato & Cheese Twists 

1. Preheat the oven to 200 Fan.
2. Unroll the pastry and place on a floured work surface. Roll the pastry out so it is slightly thinner using a rolling pin. Spread the pesto over the top of the pastry using a palette knife. Sprinkle the tomato and cheese on top. Lay a piece of baking paper or cling film on top, then gently roll to press the topping into the pastry.
3. Slice the pastry into 14 long strips. Twist each strip to make a curled straw and place on a baking sheet lined with non-stick paper.
4. Bake for about 20 minutes until golden and crisp.

To make Cheese & Poppy Seed Twists

1. Preheat the oven to 200 Fan.
2. Unroll the pastry and roll out slightly thinner using a rolling pin. Brush with beaten egg. Sprinkle half of the cheese over one half of the rectangle. Fold over the pastry and re roll back to the original shape. Brush with more egg and sprinkle over the remaining cheeses and seeds.
3. Divide the pastry in half lengthways. Slice each half into 12 strips. Twist each strip to make a curled straw and place on a baking sheet lined with non-stick paper.
4. Bake for 20 minutes until golden and crisp

To make Spiced Apple Twists

1. Preheat the oven to 200 Fan.
2. Unroll the pastry and place on a floured work surface. Roll the pastry out so it is slightly thinner using a rolling pin.
3. Brush the surface of the pastry with the egg. Scatter the apple, sugar and spices over the top. Lay a piece of baking paper or cling film on top, then gently roll to press the topping into the pastry.
4. Divide the sheet in half lengthways to make two long strips. Slice each strip into 12 strips, so you have 24. Twist each strip to make a curl shape and place on a baking sheet lined with non-stick paper.
5. Bake for 20 minutes until golden and crisp.