Ingredients

• 500g/1lb 2oz ready-made puff pastry
• plain flour
• for dusting
• 1 x 280g/10oz jar sun-dried tomatoes
• drained and finely chopped
• few sprigs fresh rosemary
• leaves only
• finely chopped
• 1 free-range egg
• lightly beaten

Directions

• Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot
• but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
• With the shortest end facing you
• take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
• Preheat the oven to 200C/400F/Gas 6.
• Remove the roll from the fridge and
• using a very sharp knife
• slice it into 1cm/½in thick pieces. Lay each piece on the baking tray
• cut-side up
• and brush well with the beaten egg
• then bake in the oven for 10–15 minutes until puffed up
• crisp and golden-brown.
• Remove the palmiers from the oven and leave to cool on the baking tray.
• To serve
• pile them high on a plate. These are great little canapés for waiting guests.