Preheat oven to 180°C fan and line 2 large baking trays with grease proof paper.

Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some flour if the pastry is too sticky.

In a small food processor or blender, add in the oreos and blitz until fine and ground. Add in the butter and mix until it forms a kind of paste.

Spread the oreo mixture to one half of the pastry sheet, getting right into the corners. Lift up the plain pastry, and fold over, on top of the oreo filling to create a parcel.

Using a sharp knife or pizza roller, cut the pastry into strips (as wide as you’d like them).

Twist the strips then roll into spirals (watch the tutorial here).

Place on the baking tray, spread 3 inches apart (as they will spread / puff up).

Brush the tops and sides of each swirl with some dairy-free milk. This will help get a gorgeous golden colour to the pastry, along with making them extra flakey.

Sprinkle with more crumbled up oreo cookies (optional).

Place the tray one at a time in the oven and bake for 10–12 minutes or until the pastry is golden in colour.

Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.

Allow to cool slightly, then serve with a drizzle of melted dairy-free white chocolate.

Serve and enjoy!