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Place ricotta in a bowl. Using a fork, mash until almost smooth. Add mozzarella and parmesan. Season with salt and pepper. Stir to combine. Add half the egg. Stir to combine.
Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper.
Using a 10cm round cutter, cut 5 rounds from each pastry sheet. Brush edge of rounds with egg. Spoon 1 level tablespoon mixture onto centre of each round. Spread to a 5cm log. Fold up 2 sides of pastry to enclose log. Pinch to seal. Twist ends to form points. Place on prepared trays. Brush with remaining egg.
Bake for 20 to 25 minutes or until golden and puffed. Stand for 4 minutes before serving.