Preheat the oven to 180ºc / 350ºf / Gas Mark 4.
Cut the sheet of pastry into a rectangle, sprinkle it with sugar, spread with a thin layer of Bonne Maman Apricot Conserve and top with a sprinkling of chopped pistachio nuts.
Fold the two sides of the rectangle halfway into the centre, then fold the two sides into the centre again, this time allowing them to meet in the middle. You should be left with a long sausage shape. Lightly pass the rolling pin over the pastry roll to get rid of the air in between the layers. Refrigerate for about 30 minutes (this will make it easier to slice).
Slice the sausage into rounds about 1cm thick. Place the palmeirs onto a baking tray covered with greaseproof paper, leaving enough space around each one for it to expand when cooking. Bake for 12 to 15 minutes.
Once golden, remove the palmiers from the oven and leave them to cool on a wire rack.
The palmiers will keep for up to five days in an airtight container.
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