Take out the puff pastry from the fridge and allow to sit in room temperature for 5 minutes before using it. Turn on the oven, 220 degrees C.
It is optional if you use flat parsley or the regular kind. I mixed the flat (fresh) parsley with some frozen that needed to be used.
Crumble the feta cheese.
If you don't like feta cheese, fill the rolls with tapenade or with parsley and a hard age cheese, or whatever you prefer really. That's what is so great with puff pastry, that it is so easily varied.
Roll out the puff pastry.
Add the crumbled feta cheese. Try to spread it out evenly.
Add the tomatoes.
Add the parsley.
Add some black pepper on top, and then roll the dough from the long side.
Like so, however, I was rushed and by mistake rolled it from the short side 😒 Luckily I had 2 rolls (since I doubled the recipe).
Put the roll in the fridge for at least 5 minutes, it will make it easier to cut it later.
Cut and put on a baking sheet. Bake at 220 degrees C for about 12 minutes.
I was a bit stressed when taking the photos (because I had 12 hungry guests waiting for the munchies) so my photos aren't perfect. Nevertheless, they tasted great!
Serve immediately since they're only crunchy when warm.