|Prep time||15 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 220°C. Unroll the pastry and grate the chocolate over it, scatter on the cinnamon and add ½ teaspoon of salt.
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.