Christmas Fruit Mince Palmiers
Imagine layers of beautiful buttery puff pastry, rolled up with sprinkles of cinnamon and sugar. But when you bite into the crunchy sweet snack, you get that real Christmas tang of Fruit Mince!
This is a lovely Christmas recipe you can make at this time of year to add to the ‘nibbles’ table or even can be served as a biscuit with after Christmas dessert coffee.
They are really simple – and you can add as much or as little Fruit Mince as you like!
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Method
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In a medium-sized saucepan, add all the fruit mince ingredients.
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Stir over low heat for about 15 minutes or until the mix thickens and starts to go 'gloopy'. If the mix seems a bit dry, add a bit more orange or lemon juice.
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Remove from the heat and allow to cool completely.
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Store in a bowl covered in plastic wrap in the fridge until required.
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Pre-heat the oven to a hot 200 degrees.
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Line two large baking trays with baking paper and set aside.
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Defrost the pastry sheets and lay them out on the bench top.
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Spoon the fruit mince in a heap evenly over the sheets of pastry.
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Spread the fruit mince on the top half of the pastry sheet.
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To fold the Palmiers, fold the two narrow ends together until they meet in the centre. Gently press. Then repeat the process.
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Cut the palmiers into 1.5cm thick sections. Place them 'fruit mince side up' on the baking tray and place in the fridge for 30 minutes.
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Remove from the fridge and baste with the butter and sprinkle the sugar on top.
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Bake for for 12 minutes or until golden.
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Allow to cool totally and keep in a sealed container in the fridge for up to four days.
