Recipe uploaded by

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.
2. Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.
3. Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.

Per palmier

91 kcalories, protein 1g, carbohydrate 13g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.1 g

Latest comments and suggestions

• Pat

  13 December 2007

  Pat commented on this recipe

  Imade these last year the first batch were eaten instantly so I made up several batches and froze them and just got them out when nescesary.Ialso made al a large batch for a church service at christmas and they proved very popular not like a normal mincemeat offering.I do however put more mincemeat in than your recipe suggests as I thought it was a bit stingy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susan

  17 July 2008

  susan commented on this recipe

  Beautiful palmiers,they are a little bit like danish pastries. I used extra mincemeat as it helped to make them more moist. When they were cooked i brushed them with warm maple syrup,i also used homemade mincemeat which i had left from christmas.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erica

  09 December 2008

  Erica rated and commented on this recipe

  

  these were really nice! tasted very much like danish pastries which went down well in my house (: i didnt have enough mincemeat so made the filling out of raisins, nuts and golden syrup-all seemed to turn out okay. yum yum yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lisa

  16 December 2008

  lisa commented on this recipe

  I also made these last year, for the grown-ups! i added extra mincemeat and maple syrup. My husband has just asked for them again so had to look for the recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clairu-claira

  22 December 2008

  clairu-claira commented on this recipe

  these are gorgeous! i would make and eat these all day and be quite happy!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2966/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g mincemeat
• handful pecan nuts, chopped
• 1 tsp ground cinnamon
• 3 tbsp maple syrup
• plain flour , for dusting
• 250ml puff pastry , preferably all butter
• icing sugar , to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 20-24

Easily doubled

Preperation and cooking times

Prep 20 mins

Cook 15 mins

Plus chilling

Vegetarian

Freezable if using fresh puff pastry

Ingredients

• 200g mincemeat
• handful pecan nuts, chopped
• 1 tsp ground cinnamon
• 3 tbsp maple syrup
• plain flour , for dusting
• 250ml puff pastry , preferably all butter
• icing sugar , to serve

Per palmier

91 kcalories, protein 1g, carbohydrate 13g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.1 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.