These palmiers are rich in flavour and super delicious. A great alternative to traditional mincemeat pies for Christmas.
Spiced Brandy Mincemeat Palmiers
- 375 g Puff pastry sheet
- 1/3 cup Powdered sugar
- For the mincemeat
- 125 g Light brown sugar
- 50 g Golden raisins
- 50 g Sultanas/ Currants
- 20 g Prunes (chopped)
- 40 g Mixed peel
- 20 g Cranberries
- 1 small Apple (cored and grated)
- Finely grated zest of half an orange
- Juice of half an orange (approx 4 tbsps)
- 3/4 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Nutmeg
- 1/2 tsp All spice
- 25 g Vegetarian suet
- 2 tbsp Brandy
- Step 1 Measure all the ingredients except the brandy into a large sauce pan.Heat gently, allowing the suet to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
- Step 2 Allow the mixture to cool completely then stir in the brandy. You can use it immediately for this recipe. If you want to store for later use, spoon the mixture into an sterilised air tight container. Leave it to mature and then use.
- Step 3 On a lightly floured surface, roll out the puff pastry into a rectangle. Spread the mincemeat evenly over the entire surface of the pastry.
- Step 4 Roll up the 2 longest sides to meet in the middle. Cover with parchment paper and set aside in the freezer until firm, around 15-20 minutes.
- Step 5 Preheat the oven to 200°C. Line two baking sheets with parchment paper.
- Step 6 Remove the pastry from the freezer and cut into 1 cm thick slices. Lay them on the prepared baking sheets and dust with powdered sugar. Bake for 15-20 minutes until golden and crisp.
- Step 7 Remove from the oven and allow to cool completely. Dust with powdered sugar and serve.