Method

• Preheat oven 220C then sprinkle your bench with a little sugar and place the pastry sheet on top
• If rolling out your pastry roll it on the sugar until it is about 5mm thick, and 10-20cm wide
• Spread about 1 Tbsp of jam evenly over the pastry
• Don’t be tempted to add too much jam as it will spill over
• Fold the short ends of the pastry in so that the 2 edges meet in the middle, then fold again in the same way
• Cut the pastry into slices 1cm thick
• Open the slices out slightly to form heart shapes
• Sprinkle the baking tray with sugar and put the heart shapes flat on the tray
• Bake the palmiers for 15-20 minutes, turning them over once during cooking