So this is really a 'no recipe' recipe.
Palmiers are a buttery French biscuit made from puff pastry and lots of sugar. They have this lovely double swirl and are super crispy!
So use shop bought puff pastry. Roll out the pastry a bit more and then cut it down to a rectangle, if not rectabgle already.
Pre-heat the oven to 200c and put your shelf low in the oven.
So you can use some left over Christmas mince meat, jam or traditional French which is brushed with melted butter and sprinkle with brown sugar. We've gone for the spiced mince meat filling.
Evenly spread the filling leaving some space around the egdes, you will need this to avoid the filling spilling out of the ends.
Roll up, width ways to half way, and then roll down the other half until the ends meet.
Now roll back up in greasproof paper and freeze for 15 mins. This bit is very important so your pastry bakes crispy and not greasy!
Cut into 0.5cm widths. I baked in 2 batches, so pop the rest back in the freezer while you wait.
Lay the pastry on their side and sprinkle some brown sugar over the top.
Bake for 17 minutes and leave to cool on the paper on a rack.
Sprinkle with a little more sugar.
I served these with a small glass of Monbazillac dessert wine and topped with ice cream.