Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 sheet ready-rolled frozen puff pastry, about 25 cm square, defrosted
- 1 egg, beaten
- 3tablespoons light muscovado sugar
- 1/2 orange, finely grated rind
- 5milliliter olive oil spray (for oiling)
- 6tablespoons orange juice
- 50grams caster sugar
- 400grams plums, stoned and sliced
- 1tablespoons crème fraîche (to serve)
- 1teaspoons icing sugar
Nutrition per serving
1500kJ / 360Cal
1500 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
5.5grams
Fat
10.8grams
Carbs
56.5grams
Sugars
38.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Brush the pastry with some of the beaten egg, then sprinkle with the muscovado sugar and orange rind. Roll one edge of the pastry until it reaches the centre. Do the same from the opposite edge until both rolls meet.
Step 2 of 4
Brush the pastry with more beaten egg, then cut into 8 thick slices. Lightly oil a baking sheet with spray oil. Arrange the pastry slices, cut side-up, on the prepared baking sheet. Bake in a preheated oven, 200°C for 10 minutes until well risen and golden.
Step 3 of 4
Meanwhile, put the orange juice and caster sugar in a saucepan. Add the plums and cook, stirring, over a medium heat for 5 minutes.
Step 4 of 4
Sandwich the palmiers together in pairs with the plums, dust with icing sugar and serve with a spoonful of crème fraîche.
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