Coconut and Fruits Palmiers

Ingredients

2 sheets puff pastry, thawed

60g dried fruits 

60g desiccated coconut

60g cup brown sugar

1/2 teaspoon mixed spice

60mL/ 1/4 cup water

1 egg (approximately 60g), lightly beaten

3 tablespoons marmalade, to glaze

Method

1.Combine the coconut, sugar, spice and water in a small bowl and stand for 25 minutes. 

 

2. Preheat oven at 200C. Line baking paper on baking tray.

Spread half of dried fruits over each sheet. Use rolling pin, roll the fruits onto pastry.

Spread half the mixture over each sheet of pastry.

Then loosely roll in from both sides, until joined in the centre. Brush with beaten egg. 

 

3.Cut each roll into 1.5cm slices and place onto baking trays. Bake for about 10 minutes, or until golden. Warm marmalade in a small saucepan or in the microwave; brush over palmiers and leave to cool.

Palmiers can be stored in an airtight container for 2-3 days. They are delicious served with coffee after dinner.