Spread each rectangle with the garlic filling, sprinkle with wild garlic, then roll it up into a log. Tuck the edges in slightly so the filling doesn't leak out too much.

Line a baking tray with parchment paper and place the rolls on it – they should all fit side by side. Using a sharp knife, cut the rolls diagonally into triangles. You don't need to separate them; they'll come apart neatly once baked.

Brush all four rolls with beaten egg and sprinkle with whatever toppings you like – sesame seeds, nigella seeds, caraway, poppy seeds, coarse salt… Bake in an oven preheated to 180 °C for about 30 minutes. Leave to cool. A perfect snack with beer, wine, or just on its own.