• Preheat oven to 200°C or 390°F.

Shaping the palmiers (See step by step pictures above)

• If you are using a block of puff pastry, roll it out into a rectangle 10 inches wide (25 cm) and about ⅛ inch thick (3mm). If using a pre-rolled puff pastry sheet, remove from the packaging and peel off the baking paper.
• Mix the sugar, ground almonds and cinnamon together, then sprinkle half the mixture on a wooden board, place the pastry on top, and sprinkle the remaining sugar mix on top.
• With a rolling pin, roll gently over the pastry so that the sugar and nut mix presses into and sticks to the pastry so that it is evenly covered.
• Fold the two long sides into the centre so they meet in the middle.
• Then repeat this step, folding both sides over again to meet in the centre.
• Finally fold the bottom half up over the top and, with your rolling pin, gently roll over the length to lightly press the pastry together.
• With a sharp knife, cut the rolled up pastry into slices ¼ inch or 6mm thick.

Baking

• Lay the pieces on lined baking sheets with the filling sides facing up, and about 2 inches or 5cm between them.
• Bake at 200°C or 390°F for 15-18 minutes until they are golden brown. Watch them carefully as they can easily over bake or burn.
• Transfer to a wire rack to cool.
• When cool transfer to an airtight container for storage. They’re nicest when they are fresh and at their crispest, but should keep for several days.