Blackberry and clotted cream palmiers recipe

Make a batch of eight blackberry and clotted cream palmiers with this simple step-by-step recipe. 

Deliciously sweet pastries flavoured with tangy blackberries and luxurious clotted cream. A real treat and just perfect served warm with a scoop of ice cream for dessert or simply as they are with a cup of coffee.

Ingredients

• 225g (8oz) puff pastry
• 15g butter, melted
• 50g (2oz) golden caster sugar
• 175g (6oz) blackberries
• 227ml (8fl oz) clotted cream

Method

1. Preheat the oven to 220°C (425°F, gas mark 7). To make the palmier biscuits, roll out the pastry on a lightly floured surface to a 20cm x 25cm (8in x 10in) rectangle. Brush with the melted butter, then sprinkle over 30ml (2tbsp) of the caster sugar.
2. Loosely roll the 2 longer sides of the pastry into the centre until they meet. Cut across the roll into 16 equal-size pieces. Place each palmier, cut-side down, on the floured surface and flatten with the palm of your hand until almost doubled in size. Place on a large dampened baking tray. Bake for 8-10 mins until crisp and golden brown. Transfer to a wire rack to cool.
3. Place the rest of the sugar and 45ml (3tbsp) water in a pan. Heat gently until the sugar has dissolved, then oil for 2-3 mins until syrup. Add the blackberries and remove from the heat. Leave to cool.
4. Sandwich the palmiers with clotted cream and the blackberries and syrup and serve immediately.