Ingredients:
1 quantity puff pastry
1 egg, beaten, for glazing
For the filling
2oz (50g) Parmesan cheese, finely grated
1 tsp smoked paprika
4 tbsp unsalted butter, softened

Method:
1 Make the filling by tossing the Parmesan and the paprika together, then mixing with the butter until combined. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

2 Roll the dough out to a rectangle. Trim any irregular edges. Spread the filling carefully over the surface of the pastry.

3 Roll up one of the long sides of the pastry nearly into the middle, and repeat with the other side. Brush the sides with egg and roll together. Turn the roll of pastry over and chill for 10 minutes to allow the sides to attach.

4 Trim the ends of the roll and cut it into ¾in (2cm) pieces. Turn the pastries face up, gently squeeze them together to form a more oval shape, and press down lightly to bring the roll together.

5 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.

6 Transfer to a wire rack to cool. STORE The palmiers will keep in an airtight container for 3 days.

Parmesan Smoked Paprika Palmiers