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Makes about 12 palmiers
Preparation time: 10 minutes
Baking time: 15–17 minutes
Oven temperature: 190°C
• 2 x 250 g puff pastry sheets, made with real butter
• about 30 ml chocolate spread
• about 15 ml cinnamon sugar
1 Preheat the oven. Puff pastry should be kept cool for best results, so work quickly! Place the first sheet of pastry on a clean surface and carefully spread a thin layer of chocolate over it. Place the second sheet of pastry on top and sprinkle with cinnamon sugar.
2 Fold the layers of puff pastry in from both sides towards the middle to form the U-shaped spirals (you can also simply roll it up like a Swiss roll). Using a sharp knife, carefully cut the roll of pastry into 1.5 cm slices. Arrange the slices on a baking tray lined with baking paper.
3 Bake for about 12 minutes or until golden and risen. Turn the spirals carefully and bake for a further 5 minutes. The palmiers must be just baked through, without becoming too dry. These are delicious with a cup of tea or as a lunch box treat.
