Fruit Mince Palmiers
- 375g packet Carême all butter puff pastry, thawed
- 50g brown sugar, for sprinkling
- 200g grated apple
- 200g currants
- 100g sultanas
- 150g brown sugar
- 2 teaspoons mixed spice
- 150 ml brandy
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- ¼ cup lemon juice
- ¼ cup orange juice
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Step 1 - click here to display
Preheat oven to 220°C (200°C fan-forced) and line two oven trays with baking paper.
Place all the ingredients for the fruit mince together in a saucepan and stir over a medium heat, about 20 minutes or until the sugar has dissolved and the liquid has been absorbed by the fruit. Set aside and allow to completely cool.
Step 2 - click here to display
Sprinkle brown sugar on a work surface and place pastry on top. Roll pastry out to approximately 29cm x 35cm.
Spread half the fruit mince evenly over the top side of the pastry. Place remaining half of fruit mince in a sealed container in the fridge and use within a month.
Step 3 - click here to display
To shape the palmiers, fold the two narrow ends together, until they meet in the middle, pressing down lightly to encase the filling. Repeat the process, then place in freezer for 30 minutes to chill.
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Slice pastry roll into thin strips, about 1.5cm wide.
Place palmiers on prepared oven trays, about 6cm apart and chill in the fridge or freezer for 10 minutes.
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Bake in preheated oven for 16 minutes or until golden, turning after 8 minutes, so they colour on both sides. Remove from oven, place on wire rack to cool.