Petits couers with poppy seeds

• By Matty Cremona

You will need:

300g of frozen puff pastry (JusRol make a good one), 150g of granulated sugar, 100g of poppy seeds.

Pre-heat the oven to gas mark 5/190C. Defrost the pastry thoroughly, and then scatter a work surface with about half of the sugar. Lay the pastry on top of this and scatter it with the rest of the sugar. Roll it out into an oblong shape. Scatter the surface with poppy seeds and press them into the dough lightly, using your rolling-pin. Starting from one of the shorter ends, roll or fold the sheet of dough towards the centre. Then start at the other end and do the same, so that the two rolls come together. Turn this over to the side so that one roll sits on the other. Slice this through at intervals of one centimetre. Lay them out on a baking-tray, scatter them with a little of the leftover sugar and bake them at gas mark 5/190C until they are golden and crisp; which takes about 25 to 30 minutes. These are good served with summer fruit and slightly sweetened mascarpone which has been flavoured with a little grated orange or lemon peel.