2 splashes milk
2 tbsp demerara sugar
6 small figsg soft dried fig
2kg cooking apple
3 tbsp brandy
250g packet puff pastry I use a standard packet of fresh puff that is ready rolled.
1 jar sweet mincemeat
Slice figs into small pieces. Peel and fine slice apples. Place both into a small bowl, sprinkle over the brandy and keep covered to avoid browning. leave to marinade for at least fifteen minutes. You can use Rum instead if you like.
Unroll the pastry onto a floured surface with the long edge facing you and brush very lightly with milk.
Spread mincemeat thinly and evenly all over the surface of the pastry.
Drain the fig/apple mix and place the slices over the mincemeat keeping them evenly distributed.
Now you need to roll each side tightly towards the middle as if each side was being rolled up like a Swiss Roll. You will end up with a kind of heart shape as the two rolled long sides meet up in the centre.
Leave in the fridge to settle for fifteen mins and preheat oven to 220c.
Remove from fridge and slice across the width to make lots of little Palmier shapes. Each should be no more than 1.5 to 2cm wide. They should be quite flat.
Brush them all over lightly with the milk and scatter a little Demerara sugar over.
Place these on a greased baking sheet a little apart and bake until golden and puffy. They can take as little as ten minutes to be ready so keep a keen eye on them.
Remove from oven, leave to cool and have implement ready to beat people off with a stick otherwise there'll be none left for you!
Any dried and fresh fruit can be used. The Mincemeat can be left out and other fruit mixtures/jam used. Most liqueurs work- Frangelico is lovely with scattered Hazel nuts and mixed fruit (and grated chocolate). Chambord works with mixed dried berries.
Kids can help
Biscuit and sweets