Cranberry & Mincemeat Palmiers

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 25-30


  • 500g block all-butter puff pastry
  • 450g jar mincemeat
  • 200g fresh cranberries
  • beaten egg and golden granulated sugar to glaze
  • flaked almonds to finish
  • For the orange rum butter:
  • 100g unsalted butter
  • 100g icing sugar
  • 100g light brown muscovado sugar
  • juice and rind of 1 orange
  • 3 – 4 tbsp spiced rum


  • Pre-heat the oven to 220C fan oven 200C gas mark 7. Roll out the pastry to a rectangle about 30 x 35cm. Spread with the mincemeat leaving a 5cm border around the edges. Scatter over the cranberries and press down into the mincemeat. Brush the pastry edges with water. Roll in the pastry from the two long sides towards the middle keeping the rolls tight until they meet in the centre. Brush along the edge where they meet with a little water. Lift onto a baking sheet and chill for 30 minutes.
  • Make the butter. Cream the butter until smooth then beat in the icing sugar, brown sugar and orange rind and continue beating until pale and fluffy. Beat in the juice and rum a little at a time. Transfer to a serving dish and chill until needed.
  • Using a very sharp knife, slice the roll of pastry into 1cm thick pieces. Place on the baking tray, cut-side up, and press down gently with a palette knife or knife blade. Brush well with the beaten egg, scatter with granulated sugar and flaked almonds. Bake in the oven for 12 –15 minutes until puffed up and starting to brown then turn down the oven to 180C fan oven 160C Gas mark 4 and cook for a further 15 - 20 minutes until golden and sticky. Leave to cool on a rack and serve warm or cold with the rum butter.