This recipe takes almost no time to assemble and yields a batch of delicious marzipan mince palmiers. They aren’t the prettiest pastries, but they’re ideal for last-minute guests and taste far better than shop-bought alternatives. I used nearly a full jar of mincemeat here, though you can stretch the filling by using half a jar if you prefer.
These palmiers are quick to make, crisp and flaky from the puff pastry, with a warmly spiced mincemeat centre and a sweet hint of orange and marzipan. They work equally well served warm or cold, and make a festive, crowd-pleasing snack or dessert.
20 MINUTE MARZIPAN MINCE PALMIERS
| Serves | 12-15 |
| Prep time | 4 minutes |
| Cook time | 14 minutes |
| Total time | 18 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Christmas |
INGREDIENTS
- 1 packet ready-rolled puff pastry (remove from the fridge 10 minutes before use)
- 1 jar luxury mincemeat (or 1/2 jar to be more economical)
- 1 orange, zested
- 100 g marzipan, grated
NOTE
These palmiers are best eaten the same day for crispness and optimal flavour.
DIRECTIONS
| 1. | |
| Preheat the oven to 220°C and line two baking trays with baking parchment. Tip: the paper that the ready-rolled pastry comes on can work as parchment. | |
| 2. | |
| Unroll the pastry and roll it out lightly to an even rectangle. Spread the mincemeat evenly over the surface, leaving a small margin at the edges. | |
| 3. | |
| Grate the orange zest and the marzipan evenly over the mincemeat so you get a distributed flavour throughout. | |
| 4. | |
| Fold both long sides of the pastry toward the centre so the two rolled edges meet in the middle, creating two tight rolls joined together. | |
| 5. | |
| For easier slicing, chill the rolled pastry in the fridge for about 10 minutes. If you’re in a hurry, you can skip this step, but chilling helps maintain neat slices. | |
| 6. | |
| Slice the roll into approximately 1 cm wide pieces and place them spaced evenly on the prepared baking trays. | |
| 7. | |
| Bake for 14–16 minutes, or until the palmiers are puffed and golden brown. | |
| 8. | |
| Transfer to a wire rack to cool slightly, then dust with icing sugar before serving. | |