Cherry and cinnamon palmiers

Method

• 1
  Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper.
• 2
  Place a 30cm x 35cm piece of baking paper on a flat surface. Combine sugar and cinnamon in a bowl. Draw a 25cm square in the centre of baking paper. Sprinkle sugar mixture evenly over square. Top with pastry. Press lightly on pastry to secure sugar mixture. Spread with jam.
• 3
  Fold 2 opposite edges of pastry to meet in centre. Repeat. Fold 1 side on top of other to form a log. Cut log into 1cm-thick slices. Pinch the base of each slice firmly to form a ‘Y’ shape. Place on prepared tray, 4cm apart.
• 4
  Bake for 10 minutes. Turn over. Bake for 5 to 6 minutes or until golden and puffed. Serve.