Palmiers

 

Palmiers - also known as Palm Trees, French Hearts and sometimes Elephant Ears (and, according to Wiki, Shoe-Soles and Glasses, but I doubt that...)

Take a sheet of puff pastry (yes... I cheated and used ready-rolled. Not even just ready-made! I had someone else roll it out for me!)

I decided to make three versions, so cut the sheet in three, length ways.

Sprinkle the work top with sugar, and lay the pastry into it. Press down firmly to stick the sugar to it. 

On one sheet I spread mincemeat (the largest, as I had lots of mince meat to use up...), on the second, chocolate spread, and on the final, a mix of cinnamon and demerara sugar.

The rolling bit - 

Start rolling the pastry from one end in a tight spiral, but only as far as the centre of the length. Then start rolling the other end to meet in the middle.

Brush the tiniest amount of water along the join where the rolls meet, just to seal them.

Place on a lined tray and refrigerate for 20 minutes.

Using a very sharp knife, cut the rolls into quarter inch slices, and place on a lined baking tray.

Bake in an oven at 190oC for 20mins or until flaky and golden!

Pretty pretty!

Notes -  

Mince meat - Very lumpy with all the fruit in it. Makes it hard to roll tight spirals. They unravelled in the oven. I didn't photograph them, they looked a bit sad. Tasted like mince pies though. 

Chocolate spread - I'd seen online that people thought chocolate spread might be a good idea - I was less than convinced, having cooked it in a toasted sandwich before. I know what happens to baked chocolate spread. It's not pretty... It didn't really work. It kind of separated and burnt! Perhaps grated chocolate mixed with sugar would be better.

Sugar & Cinnamon - worked perfectly - I even placed a slice of apple in the centre of each roll.

Other things that might work quite well -

Savory - green pesto, red pesto, parmesan. Mozerella might be quite fun in the middle...

Any other suggestions?

I shall have a play next time the ready roll puff is on offer!