• Remove the puff pastry from the fridge and allow to warm up to room temperature. This makes it easier to unroll and roll.
• Preheat the oven to 200°C / 390°F / Gas mark 6.
• Line 2 baking trays with greaseproof paper / baking parchment.
• Add the butter to a bowl and soften (not melt) the butter in short bursts in the microwave.
• Finely chop the garlic and fresh parsley and add them to the soft butter. Season well with salt and pepper.
  
• Unroll the puff pastry and evenly spread the garlic butter over it.
  
• Sprinkle over a layer of grated cheese.
  
• Roll up the pastry starting with the long side. Leave it join side down as it will make it easier to cut.
• Slice the roll into slices of approximately 1" pinwheels (I do them about a thumbs width). Place them on the baking tray leaving a gap between them.
  
• Brush the beaten egg with a pastry brush over the pinwheels.
  
• Bake for 15 minutes or until the pastry is golden brown. Some of the garlic butter and cheese may have spread over the parchment paper, but as they cool, they can still be removed on to a plate intact. Serve hot
  

Bake the cheesy garlic pinwheels in the air fryer

• Add a layer of greaseproof paper / parchment paper to the air fryer.
• Place the puff pastry swirls making sure to leave space for them to expand. (I can fit 5 pinwheels in my air fryer at a time. So it takes 2 batches to cook them all.)
• Cook the pinwheels in the airfryer at 180ºC / 356ºF for 8-10 minutes until golden brown.