Ingredients:

  • 1 package (17.3 oz / 490g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten for egg wash
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1/2 cup (56g) mozzarella cheese, shredded
  • 1/4 cup (25g) parmesan cheese, finely grated
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a small mixing bowl, combine the shredded cheddar, mozzarella, and parmesan. Stir in the garlic powder, smoked paprika, salt, and pepper until the spices are evenly distributed.
  2. Roll out the thawed puff pastry on a lightly floured surface and cut the dough into 6 to 8 equal rectangles.
  3. Spoon about 2 tbsp (30g) of the cheese mixture onto one half of each rectangle, leaving a 1/2 inch (1.3cm) border.
  4. Fold the dough over the filling to create a semi-circle. Trim the top edge into a pointed nose and cut a small triangular notch out of the back for the tail.
  5. Crimp the edges firmly with a fork to seal the cheese inside and use the tip of the knife to poke two small eyes near the nose.
  6. Preheat your oven to 400°F (200°C) and place the sharks on a parchment-lined baking sheet.
  7. Brush the tops generously with the beaten egg wash and bake for 20–25 minutes, or until deep golden brown.