Harissa and pine nut palmiers

Method

1. Unroll the pastry sheet and cut in half lengthways to create 2 long strips. Spread with the harissa almost to the edges of each, then sprinkle with the pine nuts and most of the cheese.
2. Starting from a long edge, roll up the pastry until it reaches the centre, then stop and roll the other long edge into the centre so both rolls meet. Brush a little beaten egg down the middle onto each pastry roll, then gently press the rolls together to stick. Repeat with the second pastry sheet. Put them both on a board, brush all over with beaten egg, then chill for 10 minutes (see Make Ahead).
3. Heat the oven to 200°C/180°C fan/gas 6. Using a sharp serrated knife, cut the pastry rolls into 1cm slices (you should get about 30 from each one). Arrange the palmiers on the lined baking sheets, sprinkle with the remaining cheese, then bake for 10-15 minutes until golden and puffed. Serve warm or at room temperature (see Make Ahead).