Get ready for Thanksgiving with these delightful, turkey-shaped palmiers. With a sprinkle of cinnamon sugar and shaped into feathers, these crispy treats are a delight for everyone. 

Ingredients:

(Makes 12)

• 100g sugar
• ½ teaspoon ground cinnamon
• 1 sheet frozen all-butter puff pastry, thawed
• Melted semi-sweet chocolate for decorating
• White chocolate chips for decorating
• Candied sunflower seeds for decorating
• Freeze-dried strawberries for decorating

Instructions:

1. Preheat your oven to 200 degrees Celsius.
2. In a small bowl, mix together the sugar and cinnamon. Sprinkle half of this mixture on your work surface. Lay the pastry over the sugar mixture, then sprinkle it with 2 more tablespoons of the sugar mixture. Roll the pastry out to a 30x45cm rectangle. Cut a 7.5cm strip from the short end. (If the dough becomes too soft, refrigerate for 30 minutes.)
3. Fold the long ends of the larger rectangle so they meet in the centre. Then fold in half so that the short ends meet. Fold the reserved strip of dough in half, so the short ends meet; place this on the bottom half of the larger piece, with folds facing the same direction. Fold the top half over the smaller piece of dough to cover it. Gently roll over the dough to seal. Place it in the freezer until it’s firm but still pliable, about 20 minutes.
4. Slice the dough into twelve 1.25cm-thick pieces. Dip the cut sides in the remaining sugar mixture. Transfer to a baking sheet; bake, flipping once halfway through, until crisp and dark golden, 22 to 25 minutes. Allow them to cool slightly before transferring them to a wire rack with a spatula. Let them cool completely.
5. Dip a toothpick in melted chocolate to use as "glue" to adhere an upside-down white chocolate chip for the eye, a candied sunflower seed for the beak, and a small torn piece of freeze-dried strawberry for the wattle. Also, use the chocolate to draw the pupil on each palmier.

Your palmiers are now ready to be served!

Note: Keep an eye on the palmiers while baking to ensure they do not overcook.