Palmiers

Ingredients
1/4 cup raw sugar or white sugar
1 tsp ground cinnamon
375g (or 1 x 25cm/10in sheet) ready-rolled puff pastry
20g unsalted butter, melted

Method
Combine the sugar and cinnamon in a bowl. Sprinkle half the cinnamon sugar on a clean work surface and place the pastry on top. Then sprinkle with the remaining cinnamon sugar.
Press the sugar down into the pastry by moving a rolling pin over the pastry. Cut the pastry sheet in half, then brush each half with some of the melted butter.
Roll up the each long side of a piece of pastry until they reach the middle. Try and roll as tightly as possible. Repeat with the other piece of pastry.
Brush the rolls with the remaining melted butter, then wrap the rolls in plastic wrap and place in the refrigerator for 30 minutes, until firm.
Preheat oven to 200 C / 400F.
Remove pastry from the fridge and slice each roll into 1cm (1/2in) pieces. Place 2cm apart on a paper-lined baking sheet, and bake for 8-10 minutes, or until lightly golden. Transfer to a wire rack to cool.