Leave the pastry at room temperature for 10 minutes before un-rolling onto a lightly floured baking sheet.
Cut the pastry sheet in half width ways. Spread one piece evenly with half the conserve. Sprinkle over half the chopped pistachio nuts.
Now fold the left and right sides of the pastry to meet in the middle, sprinkle with a little caster sugar then fold the dough in half again length-wise, sandwiching the first folds inside. Press down lightly to seal.
Repeat with the second piece of pastry using the remaining conserve and nuts.
Wrap the pastries in clingfilm and freeze until ready to use.
Heat the oven to 200C, fan oven 180C, gas mark 6. Line one or two baking sheets with baking parchment.
Slice the pastry rolls into 1cm slices and place cut side up on the baking sheet. Sprinkle lightly with a little extra caster sugar and cook for 10-12 minutes, turning with a palette knife half way through cooking time.
Cool on a wire rack. Best eaten on the day of making or store in an airtight jar for up to two days.
You can prepare the palmier pastry several days in advance, and leave the rolls wrapped in the freezer ready to slice and cook a few minutes before you want to serve them.
Sweet palmiers are classic, don’t stop there! You can mix other nuts and spices too with any Bonne Maman Conserve. Try Black Cherry Conserve with cinnamon and walnuts or Apricot Conserve with almond and a little grated fresh ginger.
On the savoury side, mix some sea salt flakes into the caster sugar in the recipe above for a sweet ‘n’ salty pastry to have with drinks or fresh French goat’s cheeses.
