Tahini and Chilli Palmiers

1. Preheat the oven to moderately hot 200°C (400°F).

2. Put the tahini, chilli and paprika in a bowl, season with some salt and stir to combine. Spread half the paste evenly over each pastry sheet, making sure the paste goes all the way to the edges.

3. Take one pastry sheet and fold from opposite sides until the folds meet in the middle. Then fold one side over the other to resemble a closed book. Repeat with the remaining pastry sheet and tahini mixture. Refrigerate the pastry at this stage for at least 30 minutes, to firm it up and make it easier to work with.

4. Cut the pastry into 1/2 inch slices. Cover two baking trays with baking paper and place the palmiers on them, making sure that the palmiers are not too close to one another as they will spread during cooking.

5. Bake the palmiers for 10 - 12 minutes on one side, then flip them over and bake for another 5 - 6 minutes, or until golden and cooked through. They are delicious served at room temperature or cold.

NOTE: To freeze the palmiers, place the sliced, uncooked palmiers on a tray and freeze until firm, then seal in plastic bags. Allow to thaw on trays and cook as above. Cooked palmiers can be stored in an airtight container for up to 1 week. If the palmiers soften, recrisp in a moderate oven for 3 - 5 minutes, then cool on a wire rack. Tahini is a paste made from crushed sesame seeds and is available from most supermarkets and health food stores.