Nigel Slater's recipe for apricot and chocolate palms



Roll 325g of puff pastry into a rectangle approximately 30 x 20 cm. Turn the dough over so that the long side takes care of you.

Lightly spread 150g of apricot jam over the dough leaving a bare edge of 2cm all the way. reverse. Firmly roll the left side of the dough towards the middle, then stop when you reach the center of the dough. Repeat with the right facet, so that the two well-formed rolls are touching.

Crack 1egg into a small bowl, beat lightly with a fork mix the yolk and white together, then brush a little along the edges of each roll and press together to seal. Wrap tightly in cling film and place inside the fridge for 30 minutes.

Set oven to 200C/thermostat 6. Line a baking sheet with parchment paper . Take the roll of dough out of the fridge, cut it into 12 thick slices, then place each slice face-flat on the baking sheet, leaving some space between the pasta for it to rise.

Bake for 15-20 minutes until risen, crispy and golden. Remove from the baking tray and leave to cool.

Melt 70g of dark chocolate in a bowl over simmering water. Dip an area of ​​each of the pastries in the chocolate and let set. If desired, sprinkle a touch of demerara or golden sugar crystals over the chocolate as it comes together. Makes 12 small palm trees.

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