Mincemeat & pecan palmiers
Ingredients
- Step 1 200g mincemeat
- Step 2 handful pecan nuts, chopped
- Step 3 1 tsp ground cinnamon
- Step 4 3 tbsp maple syrup
- Step 5 plain flour , for dusting
- Step 6 250g puff pastry , preferably all butter
- Step 7 icing sugar , to serve
Calories: 91
Carbohydrate: 13 g
Protein: 1 g
Fat: 5 g
Cook time: 35 minutes
Prep time: 20 minutes
Total time: 55 minutes
Servings: 2024
TAGS
Afternoon tea
Buffet
Dessert
Dinner
Lunch
Snack
Supper
Treat
french
Christmas baking
Christmas cooking
Good Food
Ground cinnamon
Make Ahead
maple syrup
Mince py
Mincemeat
Mini mince py
nut
Pastry
Pecan
Pecan
Puff
Puff pastry
Sweet canape
Sweet party bite
Directions
- Step 1 Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.
- Step 2 Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.
- Step 3 Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.