Roll out the puff pastry to a rectangle about 4 mm thick, then lightly brush the top of the pastry with the beaten egg.

Combine the sugar and cinnamon in a bowl. Sprinkle the mixture across the entire surface of the pastry.

With the short end of the rectangle facing you, roll both long ends in to the middle,so they meet at the centre.

Brush the rolled pastry with a little more of the beaten egg where the two rolls of pastry meet, then place the pastry on a baking tray and refrigerate for 30 minutes. Line a baking tray with grease proof paper.

Cut the chilled pastry into 1.5cm-thick pieces, then gently roll out each piece on a floured surface to roughly 1 cm thickness. Place the pieces on the lined baking tray.

Chill in the fridge for a further 10 minutes and preheat the oven to 200C fan/gas mark 7.

Brush each palmier with more egg and bake in the oven for 8–10 minutes, until golden brown.

Taken from Nadiya’s Bake Me A Story

Makes 12

450g puff pastry

1 egg, beaten

150g caster sugar

1 and a 1/2 tsp ground cinnamon

flour, for dusting