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Recipe Detail Page
Candied Fruit & Nut Palmiers
Holiday 2020
These simple treats can be eaten alone, with strong black coffee, or tucked into a bowl of good vanilla ice cream drizzled with your favourite liqueur, or my favourite, Cremovo Marsala. Use the best maraschino cherries you can find and definitely not the neon red ones—a general rule of thumb is that the darker the cherry, the better the quality.
Makes about 24 cookies
1/3 cup (80 mL) chopped maraschino cherries
1/4 cup (60 mL) mixed candied fruit
1/4 cup (60 mL) roasted, unsalted almonds
1 tbsp (15 mL) maraschino liquid
10 x 10-inch (25 x 25-cm) sheet puff pastry
Flour for dusting
1/4 cup (60 mL) sugar
1. Combine cherries, fruit, almonds and maraschino liquid in a food processor; work into a fine paste, scraping bowl as necessary.
2. Unroll the pastry on a lightly floured surface. Spread fruit mixture evenly from edge to edge with an offset spatula.
3. Starting at one edge, roll the pastry up tightly towards the centre, stopping at the halfway point. Roll opposite edge up in the same way towards the centre until the 2 rolls meet. Brush contact point with a little water and gently squeeze rolls together to attach; freeze for 30‑minutes.
4. Preheat oven to 425°F (220°C).
5. Place sugar in a small bowl. Cut pastry into slices a scant 1/2 inch (1 cm) thick. Dip both sides of cookies in sugar and arrange them on a large baking sheet lined with parchment. Bake 12 minutes, turn over and bake an additional 6‑to 8 minutes or until golden.
Makes about 24 cookies
