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Palmiers with a touch of harrisa (a Maroque recipe)

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ready in 45 mins

Complex

These moreish nibbles need just a little bit of heat: you can add more if you're serving them as-pre dinner nibbles, but for afternoon tea I find it's best to keep the spice on the light side.

Ingredients

250g puff pastry (the ready rolled makes life even easier)
3 tbsp finely grated parmesan cheese
1 tsp harissa paste (I like Seasoned Pioneers' mix that is made up as required with fresh garlic) 
1 tbsp olive oil

Method

1. Pre heat the oven to 200C, gas mark 6. Unroll the pastry on to a lightly floured surface and trim to a 20cm x 25cm rectangle.

2. Combine the harissa, oil and cheese to form a paste. Brush 3/4 of the paste all over the pastry to give an even coating.

3. Fold both long sides of pastry in to meet in the middle, spread over a layer of the remaining paste and fold the pastry in half lengthways. Press down firmly. You should have a long thin sausage shaped pastry. Wrap in cling film and pop in the fridge for 30 minutes. I find it makes cutting them easier.

4. Using a sharp knife cut into 24 thin slices and transfer, cut side down, to two greased baking sheets.

5. Bake for 10 minutes and turn over and bake for a further 3 to 4 minutes until the pastries are crisp and golden. Cool on a wire rack: best eaten the same day.

Makes about 24

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