No recipe needed here as it couldn’t be simpler. Just spread your filling over the pastry; here is the mincemeat version:
Then roll them up from the sides so they meet in the middle and chill them for 30 minutes before slicing. At this point, they don’t look very palmier-like but don’t panic:
When baked they look like fat villainous Victorian moustaches (to bake them, simply follow the instructions on the pastry packet – mine needed about 15 minutes at 180C):
These were such a hit that I repeated the process with nutella, chopped almonds and cinnamon (these were Mr CC’s favourites):
And then – because there was still some pastry to use up, I tried a plainer sugared version. I simply sprinkled caster sugar over the pastry and then egg washed the slices, sprinkling with more sugar (sorry for the rather migraine-inducing photo but I made them in the evening and it was dark, so I needed my kitchen lights on!):
When I get round to tackling my frozen puff pastry mountain there will no doubt be more puff pastry recipes on my site!
Of course, it wouldn’t be Christmas without mince pies. I made my usual pies with decorative pastry toppers and if you’d like to see the recipe it can be found here
I also made a Christmas cake with my usual recipe only this year I used a much darker rum which gave it a richer colour (it was overproof rum and gave the flavour a bit of a kick!).
My cake toppers were from Salzburg and are Krampus and St Nicholas. Their bodies are Mozart Balls– the famous chocolate only available in Salzburg. I liked that they were cute and Krampus doesn’t look too evil!
Happy New Year to you all and here’s hoping your 2011 will be filled with exquisite baked goods!