Preheat your oven to 400°F (200°C). Thaw puff pastry on the countertop for about 30 minutes. Roll out slightly and cut into large triangles.

Roll each triangle into a cone shape from the wide end to the point. Use egg wash along the edge to secure. Place seams down on a lined baking sheet.

Brush each cone's outside with egg wash and bake for 15-20 minutes until golden brown. Watch closely to prevent over-browning.

Mix softened goat cheese with finely chopped sun-dried tomatoes in a bowl until combined and creamy.

Once cooled, fill the cones with the goat cheese and sun-dried tomato mixture, being careful not to overfill.

Arrange the filled cones on a platter and garnish with fresh herbs or extra sun-dried tomatoes for presentation.