Cranberry and mincemeat palmiers
Prep: 20 minutes
Cook: 50 minutes
- 500g block all-butter puff pastry
- 450g jar mincemeat
- 200g fresh cranberries
- beaten egg and golden granulated sugar to glaze
- flaked almonds to finish
- For the orange rum butter:
- 100g unsalted butter
- 100g icing sugar
- 100g light brown muscovado sugar
- juice and rind of 1 orange
- 3 – 4 tbsp spiced rum
2. Make the butter. Cream the butter until smooth then beat in the icing sugar, brown sugar and orange rind and continue beating until pale and fluffy. Beat in the juice and rum a little at a time. Transfer to a serving dish and chill until needed.
3. Using a very sharp knife, slice the roll of pastry into 1cm thick pieces. Place on the baking tray, cut-side up, and press down gently with a palette knife or knife blade. Brush well with the beaten egg, scatter with granulated sugar and flaked almonds. Bake in the oven for 12 –15 minutes until puffed up and starting to brown then turn down the oven to 180C fan oven 160C Gas mark 4 and cook for a further 15 - 20 minutes until golden and sticky. Leave to cool on a rack and serve warm or cold with the rum butter.
This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook. She is on the committee of Penshurst Farmers Market.