• 75g grated Parmesan cheese
• 1 tsp cracked black pepper
• 150g puff pastry
• plain flour
• 1 egg, beaten
• 2 tbsp sesame seeds
• 8-10 slices Parma Ham, halved

Cream cheese dip:

• 100g cream cheese, softened
• 3 tbsp milk
• 2 garlic cloves, crushed
• 1 tbsp finely chopped chives
• 1/2 tsp lemon juice
• Salt and pepper

Preheat the oven to 180^oC
Mix together the Parmesan cheese and black pepper
Roll out the pastry to ½ cm thick on a wooden board. Sprinkle the pastry with 1/3 of the Parmesan mixture, fold over and roll out again
Top with another 1/3 of Parmesan and fold the pastry over again. Roll out to a rectangle shape, 0.3mm thick, a further two times
Brush the pastry with beaten egg and sprinkle with sesame seeds and the remaining Parmesan and black pepper
Cut the pastry into 1cm wide strips and then leave to harden in the fridge for 10-15 minutes
Meanwhile, combine the ingredients to make the dipping sauce and season to taste. Refrigerate
Remove the pastry from the fridge and twist each strip two times before transferring to a baking tray. If you have time,  allow these another 10 minutes in the fridge as the pastry will hold its shape much better
Bake in the oven for 7-10 minutes until crunchy and golden brown
Allow to cool before wrapping half slices of Parma Ham around each straw and serving with cream cheese and chive dip