Cream Palmiers

*Cream Palmiers*
Makes 8

Absolutely delightful on the tea tray! 

225g (1/2 pound) of all butter puff pastry
1 1/2 ounces granulated sugar (a scant 1/4 cup)
1 TBS icing sugar, sifted
400ml of double cream (1 3/4 cups)
a few drops of vanilla
2 TBS strawberry jam

Preheat the oven to 220*C/425*F/ gas mark 7.  Slightly dampen a baking tray.  Set aside.

Dust the work surface with half of the sugar.  Roll the pastry out on the sugared surface to a rectangle 10 by 12 inches in size.  Sprinkle evenly with the remaining half of the sugar.  Gently press the sugar in with a rolling pin.  Starting at the short sides, roll the pastry towards the middle from both edges into the centre until they meet.  Press together gently.  Cut across the rolls into 16 slices.  Place onto the baking tray.  Press down to flatten slightly.

Bake in the preheated oven for 15 to 18 minutes until crisp and golden, turning them over halfway through the baking time so that they caramelize equally on both sides.  Transfer to a wire rack to cool.

Whip the cream along with the icing sugar and vanilla until soft peaks form.  Sandwich together pairs of the palmiers with some of the whipped cream and some of the jam.  Serve immediately.