11/2 tbsp cornflour
1 tbsp caster sugar
11/2 tbsp double cream
11/2 tsp rosewater or 1/2 tsp vanilla extract
120g cream cheese
320g ready-rolled puff pastry
1 egg, beaten
5 tbsp runny honey, or to taste
1 tbsp black sesame seeds or finely chopped pistachios
Heat the oven to 200C/180C fan/ gas 6. Line a large baking sheet with baking paper.
Tip the milk, cornflour and sugar into a small pan and stir until the cornflour has dissolved. Heat the mixture over a medium heat for a couple of mins, stirring all the time and more vigorously as it thickens. Remove from the heat, stir in the cream, rosewater or vanilla extract and leave to cool for 30 mins. Mix with the cream cheese.
Unroll the puff pastry and cut into squares (each about 10cm). Place a small amount of the rosewater/ vanilla mixture and cream cheese in the middle of each square, then fold one corner over to make a triangle. Seal the parcels by gently pressing the edges with the tines of a fork. Brush the tops with beaten egg and bake for 15-20 mins or until puffed and golden.
While the puffs are still warm, drizzle with honey and sprinkle with the black sesame seeds or pistachios. Serve warm or cold.