Preheat your oven to 200°C (400°F). Roll out puff pastry on a floured surface and cut into triangular shapes, roughly 5 inches wide at the base.

Tightly roll each triangle from base to tip to form a cone shape and seal the edges with water.

Place the formed cones on a baking sheet lined with parchment paper.

Beat an egg for egg wash and apply it to the outer surface of each cone for a golden sheen.

Bake the cones for about 15-20 minutes until golden-brown, then cool slightly.

In a mixing bowl, combine goat cheese and chopped sun-dried tomatoes until well blended.

Pipe or spoon the filling into the cooled cones generously.

Serve on a beautiful platter, garnished with fresh herbs if desired.