Jam Palmiers (Vegan)

Make this french pastry with your favourite True Origin exotic jams

Ingredients:

Method:
  1. Preheat oven to 220°C, Fan 200°C, Gas Mark 7
  2. Line a large baking sheet (or two smaller trays) with baking paper and sift some flour over a work               surface and put one of the pre-rolled pastry sheets on the flour-dusted surface.
  3. Spread 2 tablespoons of Eswatini spread of your choice over the pastry.
  4. Fold the top and bottom of the pastry halfway to meet in the middle of the dough. Then fold one half      over the other to make a thin dough length. Refrigerate for at least 20 minutes and then cut into 1cm      slices and put them on the lined baking tray.
  5. Repeat steps 2-4 with the remaining pastry sheet and jam.
  6. Bake in the pre-heated oven for 10-12 minutes until the pastry is puffed and golden. Remove the              Palmiers with a palette knife as quickly as possible, before the excess marmalade caramelises. Take      care - the marmalade will be very hot. Put the Palmiers on a cooling rack caramelised side up and            allow to cool.
  7. Enjoy and store spare palmiers in an airtight container for later on.


Download Printable Version