Christmas Fruit Mince Palmiers

Christmas Fruit Mince Palmiers


Servings 18
Time Needed Prep
Ingredients 13
Difficulty Medium

Rating (click to rate)

3.7 based on 3 ratings.


  • 4 Butter Puff Pastry Sheets
  • 2 tbsp Butter
  • 2 tbsp Brown Sugar
  • Homemade Fruit Mince
  • 200 Grated Apple
  • 2 tsp Mixed Spice
  • 1 tsp Lemon Zest
  • 1 tsp Orange Zest
  • 1/4 cup Brandy
  • 1/4 cup Currants
  • 1/4 cup Sultanas
  • 1/4 cup Orange Juice
  • 1/5 cup Brown Sugar

Nutrition Information

Qty per
33g serve
Qty per
Energy 331cal 1016cal
Protein 0.17g 0.51g
Fat (total) 3.46g 10.63g
 - saturated 2.14g 6.57g
Carbohydrate 8.4g 25.7g
 - sugars 6.7g 20.6g
Dietary Fibre 0.06g 0.2g
Sodium 34mg 104mg

Nutritional information does not include the following ingredients: Butter Puff Pastry Sheets, Grated apple, Lemon zest, Sultanas

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Christmas Fruit Mince Palmiers

Imagine layers of beautiful buttery puff pastry, rolled up with sprinkles of cinnamon and sugar. But when you bite into the crunchy sweet snack, you get that real Christmas tang of Fruit Mince!

This is a lovely Christmas recipe you can make at this time of year to add to the ‘nibbles’ table or even can be served as a biscuit with after Christmas dessert coffee.

They are really simple – and you can add as much or as little Fruit Mince as you like!

More Reading:

Christmas Fruit Mince Palmiers | Stay at Home Mum


  1. In a medium-sized saucepan, add all the fruit mince ingredients.

  2. Stir over low heat for about 15 minutes or until the mix thickens and starts to go 'gloopy'.  If the mix seems a bit dry, add a bit more orange or lemon juice.

  3. Remove from the heat and allow to cool completely.

  4. Store in a bowl covered in plastic wrap in the fridge until required.

  5. Pre-heat the oven to a hot 200 degrees.

  6. Line two large baking trays with baking paper and set aside.

  7. Defrost the pastry sheets and lay them out on the bench top.

  8. Spoon the fruit mince in a heap evenly over the sheets of pastry.

  9. Spread the fruit mince on the top half of the pastry sheet.

  10. To fold the Palmiers, fold the two narrow ends together until they meet in the centre.  Gently press. Then repeat the process.

  11. Cut the palmiers into 1.5cm thick sections. Place them 'fruit mince side up' on the baking tray and place in the fridge for 30 minutes.

  12. Remove from the fridge and baste with the butter and sprinkle the sugar on top.

  13. Bake for for 12 minutes or until golden.

  14. Allow to cool totally and keep in a sealed container in the fridge for up to four days.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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