1. Preheat your oven to 400⁰F (200⁰C). Line a baking tray with parchment paper. Keep your puff pastry in the fridge until the moment you’re ready to use it. Cold pastry is everything here or it’ll get sticky and frustrating.

Sweet cream cheese filling

1. In a bowl, whip together the 225 g cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla until smooth.
2. It should be soft and spreadable, not stiff.
3. If you’re only making one roll of sweet pastry, you’ll likely use about half this filling.
4. Unroll 1 roll of butter puff pastry on the parchment it came in.
5. Lightly flatten if needed, and cut into 9 equal squares.
6. If the pastry starts to soften too much, pop it back in the fridge for a few minutes. It makes a big difference.
7. Add about 1 to 1 1/2 tbsp of the cream cheese filling into the centre of each square.
8. Top with a small spoon of chopped fresh fruit. Don’t overfill, or it’ll spill out while baking.
9. Fold or shape however you like. Simple folds, pinwheels, or little parcels all work. Press edges gently so they hold.

Savoury filling

1. In a small bowl, mix the 125 g whipped chive cream cheese with 5 chopped anchovy fillets. Taste it. If you like it punchier and more salty, add more anchovy.
2. Repeat the same process with the second roll of puff pastry. Cut into 9 squares.
3. Add about 1 tbsp of the chive cream cheese mixture to each piece.
4. Top each one with a small sliver from the reserved anchovy fillets. It looks nice and gives you that extra salty bite.
5. Place all pastries onto your lined tray, leaving a bit of space between them.
6. Bake at 400⁰F (200⁰C) for 15 to 20 minutes until puffed up and nicely toasted. Rotate the tray halfway if your oven runs uneven.
7. Let them cool for a few minutes before eating.