Mincemeat Pecan Palmiers Recipes

MINCEMEAT PALMIERS

Steps:

• Blend the mincemeat, clementine zest and juice in a food processor to a smooth paste.
• Put the puff pastry on a well-floured surface with the short side towards you. Roll the pastry a little thinner and cut it in half widthways. Brush each piece of pastry with melted butter and sprinkle over the icing sugar. Spread the mincemeat paste over the puff pastry.
• With the shortest end facing you, roll both long edges of one piece of pastry towards the centre. Brush a little beaten egg down the centre to stick the two halves together. Repeat with the remaining piece of pastry.
• Carefully lift the rolls onto a baking tray and leave to chill in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each slice on the baking tray, cut-side up, and brush well with the beaten egg and a further dusting of icing sugar, then bake in the oven for 15 - 20 minutes, or until puffed up, crisp and golden-brown.
• Remove the palmiers from the oven and leave to cool on the baking tray. Dust with more icing sugar before serving.

PECAN PALMIERS

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
• Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
• Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
• Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.

PALMIERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.