Crab and cayenne palmiers

Method

1. In a medium bowl, combine the brown crabmeat and white crabmeat with the cayenne pepper, ½ tsp mustard powder and gruyère. Squeeze in the juice of ½ lemon and grate in the zest, then taste and season.
2. Unroll the pastry sheet and evenly spread with the mixture. Starting at one of the long ends, roll the pastry up to the middle, then repeat on the other side, so you have a long joined double scroll shape – like a log. Flip over, wrap in cling film or the pastry paper, then either freeze until needed (use cling film in this case), or put in the freezer for 30 minutes or the fridge for 1 hour until firm.
3. To cook, heat the oven to 200°C/ 180°C fan/gas 6. Beat the egg yolk with a pinch of salt and brush all over the pastry log. Slice the pastry into 0.5cm slices with a very sharp, thin knife, then lay out on lightly oiled baking sheets. Brush each palmier with more beaten egg, then bake for 15-18 minutes until crisp and golden. Serve warm from the oven, with lemon wedges for squeezing over.