These little breakfast pastries are the easiest and fastest things in the world to whip up and bake. I can’t think of anything better to knock up in a rush to accompany your morning coffee than these little knots of warm puff pastry, entwined with soft chocolate and a touch of caramel and almond. They keep well in the fridge for 3-4 days but let them come to room temp before enjoying.
375 g ready rolled puff pastry
2 x 100g bars of chocolate of your choice (I used one each of Green & Blacks Almond Milk Chocolate and Caramel Milk Chocolate, but anything would work)
1 egg, for glazing, or use milk
2 tbsp golden caster sugar
Heat oven to 220C/fan 200C/gas 6. Unroll the pastry and grate the chocolate over it.
With the short end facing you, roll one long side of the pastry like a Swiss roll from one side to the middle then repeat, rolling from the other side to the middle, so that you have 2 tight rolls that sit next to each other, joined.
Brush with egg or milk. If you have time, chill in the fridge for 20 minutes to make it easier to cut and then slice into 1cm slices.
Place the slices flat on a baking sheet well apart, roll tighter if they have come loose and turn the top ends out like a tulip. Sprinkle the sugar over the palmiers and bake for 10 minutes, or until golden brown. Allow to cool before eating.