How to make palmiers
These simple palmiers can be filled with a variety of savoury fillings and are perfect pre-dinner nibble. They can be made sweet too, just miss out the parmesan and pick your favourite sweet filling.
- Unroll a 320g sheet ready-rolled puff pastry. Sprinkle over 100g grated parmesan, then lightly roll the cheese into the pastry using the rolling pin.
- Fold the short ends of the pastry a quarter of the way in.
- Repeat so the pastry folds up and meets in the middle. It should look like an open book.
- Fold the pastry over again so it looks like a log. Cut it into 1-2cm wide slices, then reshape them so they’re nicely rounded. Lay on a baking sheet, lightly brush with 1 beaten free-range egg, then bake at 200°C/180ºF/gas 6 for 10-12 minutes until crisp and golden.
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