Blend together the cream cheese and sun dried tomato paste and keep it aside.

Attach the puff pastry sheets by pressing with your fingers on the junctures. You need to create a “long single sheet” of pastry, like in the photos.

Spread the cream cheese and sun dried tomato mixture all over the pastry sheet.

Roll the sheet from both short sides towards the centre, to obtain something similar to a double Swiss roll.

Slice 2.5 cm – 1 inch slices and put them on a tray covered with baking paper.

Bake in a pre-heated oven at 200°C – 390°F for 15 to 20 minutes, or until puffed and golden brown.

Serve warm or at room temperature.