MINCEMEAT PALMIERS
Make your life easier this Christmas and try this quick and delicious recipe - a great alternative to mince pies.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 25
Number Of Ingredients 6
Steps:
- Blend the mincemeat, clementine zest and juice in a food processor to a smooth paste.
- Put the puff pastry on a well-floured surface with the short side towards you. Roll the pastry a little thinner and cut it in half widthways. Brush each piece of pastry with melted butter and sprinkle over the icing sugar. Spread the mincemeat paste over the puff pastry.
- With the shortest end facing you, roll both long edges of one piece of pastry towards the centre. Brush a little beaten egg down the centre to stick the two halves together. Repeat with the remaining piece of pastry.
- Carefully lift the rolls onto a baking tray and leave to chill in the fridge for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each slice on the baking tray, cut-side up, and brush well with the beaten egg and a further dusting of icing sugar, then bake in the oven for 15 - 20 minutes, or until puffed up, crisp and golden-brown.
- Remove the palmiers from the oven and leave to cool on the baking tray. Dust with more icing sugar before serving.
PECAN PALMIERS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
- Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
- Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
- Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.
MINCEMEAT & PECAN PALMIERS
Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 35m
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 91 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MINCEMEAT CAKE WITH PECANS
This recipe came from my high school cooking class. Over the years I have tweaked it and retweaked it so many times that I have changed it to a mincemeat cake with either pecans or walnuts. It tastes similar to fruitcake, but without the candied fruit. When the kids ask me to make a fruitcake, this is the one they are referring to. At different times I have added coconut, candied fruitcake fruit, and chopped dried fruit. It has a bit of a fruitcake flavor. If you add extra ingredients and it causes the batter to be too moist, more flour can be added. Up to 1/2 cup flour can be added without changing other ingredients. If you add more flour than that, add 1/2 teaspoon of baking powder.
Provided by Kitten
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.
- Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
- Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.
- Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.
Nutrition Facts : Calories 640.7 calories, Carbohydrate 116.1 g, Cholesterol 46.5 mg, Fat 20 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 476.4 mg, Sugar 75.9 g
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