Sundried Tomato Palmiers

I think shop-bought puff pastry is the best thing since sliced bread. I have blocks of it in my freezer. The ready-rolled variety saves even more time and is perfect for these mini palmiers, which make great nibbles to serve with drinks. Palmiers are traditionally large, thin versions of this recipe, filled with sugar.

The combined crunch of sugar (I use demerara) and flaky pastry is irresistible. You can fill savoury versions with Marmite, grated cheese or, as here, any pesto.