Contrary to popular belief they are not difficult to make at all and can be made at home for a fraction of the price super markets / bakery's charge.
What you will need:
1 packet puff pastry - I used a 500g block of Jus-rol puff pastry which cost £1at the supermarket. This was sufficient to make 16 cheese myoms.
1 egg - used to glaze
Some cheese - does not need to be anything fancy, I used the cheapest supermarket own brand of basic cheddar. You can use as much or as little as you like.
Some black pepper - Again you can use as much or as little as you like.
Plain flour - just a small amount used when rolling out the pastry.
Baking tray - any flat metal tin which is oven safe will do.
Greaseproof / baking paper - needs to be enough to cover your tray / tin
A bowl to beat your egg in and a knife to cut the pastry.
Ok lets get started.....
Step 1: Roll Out the Pastry, Coat With Beaten Egg, Cheese and Black Pepper
Sprinkle some plain flour on to the counter. Get your pastry block out of the fridge and roll it out. If you don't have a rolling pin you can use a glass / plastic bottle to do this, just make sure its clean :)
Beat your egg in a bowl and brush over the rolled out pastry. If you dont have brush, you can use clean fingers to apply the egg.
Then grate cheese all over the pastry and add some black pepper ontop of the cheese.
You should end up with something similar to the picture, however my picture was taken before I added the black pepper.
Step 2: Fold the Pastry in Half and Roll Again.
Step 3: Cut Into Strips.
Once cut, arrange on top of some greaseproof / baking paper on your baking tray.
Step 4: Glaze With Egg and Add More Cheese and Black Pepper.
Now turn each strip over to the egg side is down and again brush more egg over the other side (which is now face up)
Grate more cheese over the strips and add more black pepper.
Step 5: Twist Your Pastry
Because the strips have egg on both sides, lift each strip from one end only. The other end should remain stuck to the baking paper. Twist a few times, then press down to stick back to the baking paper.
Depending on how thick you rolled the pastry, they may try to untwist themselves but pressing down at both ends after the twists have been added will help them stay put.
Step 6: Time to Bake.
The picture was taken after baking.
As you can see in the picture the pastry will expand and puff up.
As some of the strips had expanded into each other, when I took them out of the oven while they were still hot, I used a knife to separate them.
Once separated, I turned them over individually and put them back in the oven. At this point I turned the temperature on the oven down to about 150c and gave them a further 10 mins. This was just to prevent them from having soggy bottoms.
Step 7: Enjoy!
However they can be stored in an airtight container for later and will probably last up to a week. I haven't been able to test this though as they generally get eaten as soon as they are ready in my house.
Enjoy your cheese myoms.