Method:
1 Preheat the oven to 200°C fan forced.
2 Place ½ cup sugar, fennel and vanilla in a large non-stick frying pan over medium heat. Cook for 5 minutes, when the sugar has dissolved turn the fennel and cook a further 5 minutes or until sugar starts to caramelize, remove from heat.
3 Combine the remaining sugar with the cinnamon. Place the pastry on a flat surface, sprinkle with the cinnamon sugar, roll the pastry up and thinly slice. Roll the slices into flat circles and place on a baking paper-lined oven tray. Bake for 8-10 minutes or until golden and crispy.
4 Heat a char-grill pan over medium heat, cook orange slices, drizzled with olive oil for 2-3 minutes each side until warmed through and lightly charred.
5 Place the orange slices on a serving plate and top with the fennel, spoon over the syrup and serve with palmiers and vanilla ice cream if desired.