Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the butter puff pastry on a floured surface until 1/8 inch thick and cut into circles.

Spread an even layer of Boursin cheese over the pastry circles.

Place another round of puff pastry atop each cheese-covered circle and press edges to seal.

Lightly press down in the center of each pastry to create a dent for baking.

Cut each outer pastry circle into 16 equal sections but do not cut through the bottom layer.

Twist each pastry section twice to form a spiral shape.

Whisk the egg and brush the surface of each puff with egg wash.

Bake for 20-25 minutes until puffed and golden brown.

Let them cool for a minute before serving warm.