Preheat the oven to gas 6, 200°C, fan 180°C.
In a bowl, mix the goat’s cheese with the garlic, then season.
Put one sheet of the filo pastry on a worksurface (keep the remaining sheets covered to prevent drying out). using a pastry brush, brush with butter, then scatter with a little Parmesan and a pinch of cayenne pepper.
Cut the buttered sheet lengthways in half, then cut each half into three pieces to make 6 rectangles. Spread a thin layer of the goat’s cheese mixture across half the length of one rectangle, and then, starting at the cheesy end, tightly roll. Repeat with the remaining pastry sheets.
Arrange the prepared pastry straws on a greased baking sheet. Brush with the remaining butter and lightly sprinkle with sea salt. Bake in the oven for 20 minutes or until golden and crisp. Serve warm.
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