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Cut the puff pastry in half (check my reel for a visual guide).
Brush sweet chili sauce along a quarter-length strip of the pastry.
Place halloumi cubes on top of the sweet chili sauce, leaving small gaps in between.
Brush egg wash on the opposite side of the pastry, then roll it up into a sausage roll shape, sealing it to the egg-washed side.
Sprinkle black sesame seeds on top.
Slice the roll into individual puffs, cutting in the gaps between the halloumi pieces.
Place the puffs on a nonstick tray, leaving space between each one.
Bake in a preheated oven at 180°C (356°F) for 12–15 minutes, or until golden brown.