Chocolate apricot palmiers

Chocolate apricot palmiers. Photograph: Jonathan Lovekin

Crisp pastries whose edges have been dipped in dark chocolate. I have been known to eat these for breakfast.

Makes 9-12
puff pastry 500g
apricot jam 280g
egg wash
flaked almonds 3 tbsp
demerara sugar a little
dark chocolate 70g

Roll the pastry out into a rectangle about 20 cm x 30 cm, with the long side facing you. Spread the pastry with the jam, evenly, leaving a small rim of pastry round the edges. Scatter most of the flaked almonds over the jam.

Roll each of the short sides of the pastry in towards the middle until they meet. Brush a little egg wash on to the pastry and press the two rolls of pastry together.

Set the oven at 200C/Gas 6. Line a baking sheet with baking parchment. Cut the pastry into finger-thick slices, place each slice flat side down on the baking sheet, flatten each slightly with your hand or a palette knife, then scatter each one with a little demerara sugar and the remaining almonds.

Bake for 15-20 minutes till risen, crisp and golden. Remove from the baking sheet and leave to cool.

Melt the chocolate in a bowl over simmering water. Dip the edges of the pastries into the chocolate and leave to set.