Bunny ear-shaped cheese twists

Preheat the oven to 200°C, gas mark 6. Line 2 baking trays with baking paper.

On a clean surface, lay out the puff pastry sheet. Over one half, evenly spread the mustard, dust with 1 tsp paprika powder and evenly sprinkle over 200g grated Cheddar. Fold the other half of the puff pastry over the cheese-covered half to create a rectangle. Gently roll the pastry with a rolling pin to press the layers together. Using a sharp knife, cut the puff pastry sheet in half horizontally, creating 2 rectangles measuring 25cm x 12½cm each. Cut each rectangle horizontally into 8 long strips.

Arrange one strip on a prepared baking tray, placing it on its side in a U shape to expose the cheese filling. Twist the ends of the strip around themselves twice, keeping the loop at the bottom. Arrange the ends of the strips so they split away from the top of the twist in a V shape, forming bunny ears. Repeat the process with the remaining strips. Place 8 twists on each tray. Refrigerate the bunny twists for at least 15 minutes, or up to 30 minutes.

Bake the bunny ear cheese twists, for approx. 10-15 minutes. Remove from the oven and allow to cool.

Place the cream cheese, butter, ½ tsp paprika and salt in a bowl. Using a spatula, combine until smooth. Fold in 50g cheese and place in a piping bag. Cut off the tip of the piping bag and pipe on to the cheese twists.

Serve immediately. These cheese twists can be stored in a resealable container up to three days.