Mini Palmiers

Ingredients
(make 20)

1 ready-made puff pastry
80 g sugar
1/2 tsp cinnamon

Method

1. Add the cinnamon to the sugar and mix them together.

2. Take the pastry and sprinkle the cinnamon sugar over the top. Then gently spread it out with your hands.

3. Roll the rolling pin over the surface to press the sugar in completely.

4. Turn the pastry over and do exactly the same thing on the other side.

5. Fold up the sides of the pastry inwards by about 2 cm, and flatten with the rolling pin. Fold both sides over once more, sprinkle again with cinnamon sugar and roll.

6. Lastly, fold the pastry up completely and roll the rolling pin over for the last time.

7. Cut the folded pastry into strips, making at 20 individual palmiers. You can discard the untidy ends.

8. Transfer them on a try and put into the fridge and chill for 15 minutes.

9. Remove the palmiers from the fridge and arrange them on a baking tray lined with greaseproof paper. Leave about 2-3 cm between each one as they will expand and open up to form their 'palm like shape'.

10. Then place the tray in the centre of the oven and bake for 15 minutes.

11. Take the palmiers out of the oven and transfer them to a plate to cool down.