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- Roll out the puff pastry on a lightly floured surface to an oblong, about 48×53.5cm (19×21 inches).
- Trim the edges neatly.
- Mix the caster sugar and the ground spice together.
- Brush the pastry very lightly with a little milk.
- Sprinkle lightly with some sugar and spice.
- Fold the two longest sides to the center of the pastry to meet.
- Brush the pastry with a little more milk and sprinkle with more sugar and spice.
- Fold the long folded sides to the center again.
- Brush the pastry with a little more milk and sprinkle it with the remaining sugar and spice.
- Fold the two folded sides together.
- Cut the pastry strip into twenty 2.5 cm (1 inch) wide pieces.
- Take one of the pastry pieces and turn it on its side on a lightly floured surface.
- Flatten slightly with the palm of your hand then roll it out gently on a baking sheet to about 10 cm (4 inches) long ten repeat the process with the remaining pieces.
- Refrigerate the palmiers for about 30 minutes.
- Brush each palmier with a little milk to glaze, then bake at 230ºC (450º) mark 8 for 20-25 minutes until they are golden brown and cooked.
- Transfer to a wire rack to cool.
- Whip the double cream with the strawberry purée and icing sugar until thick enough to pipe and fill a piping bag fitted with a star nozzle.
- Pipe the cream on 10 of the pastry hearts.
- If the strawberries are very large, cut them into slices. If they are small, cut them in half. Leave wild strawberries whole.
- Arrange the strawberries on top of the cream, then place the remaining pastry hearts on top of the strawberries at an angle.
- Sift icing sugar slightly over the palmiers and serve.
List of ingredients required:
- 1 quantity of puff pastry.
- 100 g (4 oz) caster sugar.
- 10 ml (2 tsp) mixed ground spice.
- a little milk for brushing.
- 225 ml (8 fl oz) double cream.
- 30 ml (2 tbsp) strawberry purée.
- 10 ml (2 tsp) icing sugar, sifted.
- 450 g (1 lb) fresh strawberries, hulled.
- icing sugar for sifting