Ingredients:
1 quantity puff pastry
1 egg, beaten, for glazing
For the filling
6oz (150g) dark chocolate, broken up

Method:
1 Make the filling by melting the chocolate in a bowl set over a pan of simmering water. Set aside to cool.

2 Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

3 Roll the dough to a rectangle ¼in (5mm) thick. Spread over the filling. Roll up one of the long sides of the pastry nearly into the middle, and repeat with the other side.

4 Brush the sides with egg and roll them together. Turn over and chill for 10 minutes

5 Trim the ends of the roll and cut it into 3⁄4in (2cm) pieces. Turn the pastries face up, press them together to form an oval shape, and press down to bring the roll together.

6 Transfer to the baking sheets, brush with a little beaten egg, and bake at the top of the oven for 25–30 minutes. They are ready when golden brown, puffed up, and crisp in the center. Transfer to a wire rack to cool.

7 STORE The palmiers will keep in an airtight container for 3 days. ALSO TRY... Substitute Nutella or another chocolate and hazelnut spread, straight from the jar, for a quicker filling.

BAKER’S TIP:
The secret to rolling a pinwheel shape with any type of dough or pastry is to make sure that it is rolled up evenly, but not too tightly. Over-tight rolls will result in the center of the palmiers rising up as they cook, leaving an uneven finish to the pastries.

Chocolate Palmiers Recipe