Pre-heat the oven to 220° C.
Roll the pastry out on a lightly floured surface into a large square. Sprinkle half the Gruyère and half of the cumin on top, then fold the pastry over in half. Roll out to a rectangle with ½cm thickness. Cut into 2cm wide strips and then twist 4-5 times.
Carefully arrange on lined baking trays and sprinkle over the remaining Gruyère and cumin along with some seasoning. Bake for 10-12 minutes until golden in colour. Remove and allow to cool on a wire rack before serving.
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