Special Diet

  • 1 sheet of ready-rolled frozen puff pastry, about 25 cm (10 inches) square, defrosted
  • 1 egg, beaten
  • 3 tablespoons light muscovado sugar
  • finely grated rind of ½ orange
  • spray oil, for oiling
  • 6 tablespoons orange juice
  • 50 g (2 oz) caster sugar
  • 400 g (13 oz) plums, stoned and sliced
  • icing sugar, for dusting
  • crème fraîche, to serve

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.

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 (400°F), Gas Mark 6, for 10 minutes until well risen and golden.

Meanwhile, put the orange juice and caster sugar in a saucepan. Add the plums and cook, stirring, over a medium heat for 5 minutes.

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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