1 sheet of puff pastry

300 g grated graviera

100 g béchamel

150 g bacon

freshly ground pepper (chili pepper optional)

Mix the graviera with the béchamel, the diced bacon, and the pepper (or chili pepper) to a paste.

Cut the puff pastry into long strips.

Put some of the prepared mixtures in each strip, roll it up, and fry in hot olive oil. (Optionally, you can also grill your flutes).