Nigel Slater’s recipe for chocolate apricot palmiers

A sweet treat that’s easy to make

Roll 325g of puff pastry into a rectangle about 30 x 20cm. Turn the pastry so the long side is facing you.

Spread 150g of apricot jam evenly over the pastry, leaving a bare 2cm rim all the way round. Roll up the left-hand side of the pastry tightly towards the middle, then stop when you reach the centre of the pastry. Repeat with the right-hand side, so the 2 tightly formed rolls touch.

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