Palmiers with honey cream

ingredients

• Palmiers with honey cream

  • 2 tablespoon raw sugar
  • 1 (sheet) puff pastry
  • 1 teaspoon ground nutmeg
  • 300 millilitre thickened cream
  • 2 teaspoon honey

method

• Palmiers with honey cream

  • 1

    Preheat oven to 180°C (160°C fan-forced). Grease two oven trays, line with baking paper.

  • 2

    Sprinkle board lightly with a little of the sugar. Roll pastry on sugared board into 20cm x 40cm rectangle, trim edges. Sprinkle pastry with nutmeg and remaining sugar.

  • 3

    Starting from long side, loosely roll one side at a time into the middle of the rectangle, so the two long sides meet in the centre. Cut pastry into 5mm-thick slices. Place, cut-side up, about 5cm apart, on trays. Spread pastry open slightly at folded ends to make a V-shape.

  • 4

    Bake palmiers about 15 minutes or until golden brown, transfer to wire rack to cool.

  • 5

    Beat cream and honey in small bowl with electric mixer until firm peaks form. Serve palmiers with honey cream.