1. Preheat your oven to 200ºC, and line two trays with baking paper.

2. Place your pastry sheets on a clean bench to thaw.

3. Combine all ingredients, except the pastry, extra egg and sesame seeds, in a medium-sized bowl and stir to combine well.

4. Cut your pastry into halves, and place a sixth of the ricotta mixture along one side. Roll up and cut into five equal sized rolls. Place onto tray, brush with the extra egg and sprinkle with sesame seeds.

5. Cook for 25 minutes, until golden and pastry is cooked.

Note: You can freeze these easily – either cooked or uncooked.