Hot honey palmiers

Unroll the pastry onto the paper it comes on. In a bowl, mix the cheese, rosemary and a pinch of Turkish pepper flakes. Sprinkle this mixture evenly over the pastry, then gently flatten with your hands. Starting from one of the long edges, tightly roll up the pastry halfway to the centre. Repeat from the other side so the rolled ends meet in the middle. Tightly roll up the pastry in its original paper, then freeze for 20 minutes to help the palmiers hold their shape. (You can also freeze at this stage to bake later.)

Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment. Slice the pastry roll into 1cm slices and arrange on the trays, leaving space around them to expand. Bake for 17-25 minutes, until golden brown.

Heat the honey in a small pan over a medium heat with ½ tbsp Turkish pepper flakes until warm and loosened. Brush over the palmiers while still hot. Finish each with a pinch of sea salt flakes, then leave to cool on a rack for 5 minutes. Eat warm or cold. They'll keep in an airtight container for up to 3 days.