Recipes from Choccywoccydoodah: Starstruck -  starts on Good Food on Sunday, March 24, 2013

(Makes about 20 palmiers)


  • Plain flour, for rolling out the pastry
  • 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. If you have time, chill in the fridge for 20 mins to make it easier to cut and then slice into 1cm slices and pull the ends out like a tulip.

Place the slices flat on a baking sheet, well apart, and bake for 10 minutes, or until golden brown. Allow to cool before eating.