Herby palmiers

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Cut the pastry block in half and roll out each piece on a lightly floured surface to a rectangle measuring 18cm x 35cm. Mix the Boursin with the crème fraîche and spread evenly over each piece of pastry. Arrange the slices of Parma ham over the top and scatter with the herbs and Parmesan. Taking the long side, roll up tightly until you reach the middle, then repeat on the other long side so the two rolls touch one another.
2. Place on a baking sheet, wrap tightly in cling film and chill for 20 minutes. Brush with the beaten egg, trim off the ends, then cut crossways into 1cm thick slices. Put the slices on a lightly oiled baking sheet and bake for 12 minutes or until crisp and golden. Cool the palmiers on a wire rack and serve warm or at room temperature.