Eswatini Jam Palmiers (Vegan)
Make this french pastry with your favourite Eswatini jams
Ingredients:
- 2 sheets ready rolled puff pastry
- Plain white flour
- 4 tablespoons Eswatini spread of your choice
Method:
- Preheat oven to 220°C, Fan 200°C, Gas Mark 7
- 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.
- Spread 2 tablespoons of Eswatini spread of your choice over the pastry.
- 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.
- Repeat steps 2-4 with the remaining pastry sheet and jam.
- 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.
- Enjoy and store spare palmiers in an airtight container for later on.