Quick & Easy

Berry jam and vanilla palmiers

BERRY JAM AND VANILLA PALMIERS
46 Item
20M

Ingredients

Method

1.Combine almonds, paste, rind and jam in a small bowl.
2.Spread jam mixture evenly over pastry sheets. Working with one sheet at a time, fold two opposite sides of pastry inwards to meet in the middle; flatten slightly. Repeat fold again and flatten slightly. Fold again so the outside edges of pastry meet.
3.Roll pastry in sugar, then wrap, separately, in plastic wrap; freeze 30 minutes or until slightly firm.
4.Preheat oven to 180°C/350°F. Line oven trays with baking paper.
5.Discard plastic wrap from pastry; cut pastry into 1cm (½-inch) slices. Place slices, cut-side up, 5cm (2 inches) apart on trays.
6.Bake palmiers for 20 minutes or until puffed and golden. Cool on trays.
7.Store palmiers in an airtight container for up to 3 days.

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