Nigel Slater's recipe for apricot and chocolate palms



Roll 325 g of puff pastry into a rectangle approximately 30 x 20 cm. Turn the dough over so that the long facet goes through you.

Lightly spread 150g of apricot jam over the dough, leaving a 2cm bare edge all the way. spherical way. Roll the left side of the dough tightly towards the center, then prevent reaching the center of the dough. Repeat with the facet of the right hand, so that the 2 well-formed rolls are touching.

Crack 1 egg directly into a small bowl, beat lightly with a fork to blend the yolk and white, then brush lightly along the edges of each roll and press together to seal. Wrap tightly in cling film and refrigerate 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 one side of each pastry in chocolate and let set. If desired, sprinkle a little demerara or golden sugar crystals over the chocolate as it comes together. Makes 12 small palm trees.

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