Cinnamon Palmiers

Puff Pastry

1. Rub in flour and margarine.
2. Add salt in water and mix to a clear dough. Do not over mix.
   
3. Rest dough for 20 minutes, keep covered.
   
4. Pin out dough and cover two thirds with Rollex Gold.
   
5. Fold up and give 2 x 1/2 turns. Rest for 20 minutes.
   
6. Give a further 2 x 1/2 turns. Rest for 20 minutes.
   
7. Give a further 1 x 1/2 turn and sheet for puff pastry varieties.

Cinnamon Filling

1. Add ingredients into a mixing bowl fitted with a beater.
2. Mix for 2 minutes on low speed.

Form

1. Roll the puff pastry into an evenly sized rectangle shape.
2. Roughly spread the prepared cinnamon filling on top of the pastry.
3. Starting from one edge, roll the pastry up tightly to the centre.
4. Repeat this on the other side, and then chill for 1 hour before cutting.
5. Cut the pastry into 1 cm slices and arrange on a baking tray lined with silicone paper.
6. Lightly sprinkle some cinnamon sugar on top of the palmiers before baking.
7. Bake at 190℃ for 20-25 minutes.

• Cinnamon Filling