(Makes about 20 palmiers)
Ready rolled puff pastry
50g milk chocolate
2tsp cinnamon, or other spices according to taste
2tsp caster sugar
Egg or milk to glaze
Heat oven to 220C/200C fan/gas mark 6. Roll out the sheet of puff pastry on a well-floured surface until you have a rectangle about the thickness of a £1 coin.
Grate the chocolate over it and add the cinnamon or other spices and the sugar.
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 two tight rolls that sit next to each other, joined.
Brush with egg or milk. slice into 1cm slices and pull the ends out like a tulip. Place the slices flat on a baking sheet, and bake for 10 minutes.