Sweet and SPEEDY
WOMAN'S WEEKLY|April 27, 2021
Our Test Kitchen experts have whipped up these quick and easy desserts for you to enjoy
ROSE FOOKS
Sweet and SPEEDY

TIP We love making palmiers with leftover puff pastry scraps. You can also buy them ready-made if in a rush.

PER SERVING

346 cals, 20g fat, 12g sat fat, 36g carbs

LEMON SYLLABUB WITH LITTLE PALMIERS

This irresistible, light dessert is the perfect sweet, refreshing flourish to end a meal on.

SERVES 6

For the syllabub:

2 egg whites

75g (2½oz) caster sugar

2tbsp Gewürztraminer, or another medium-dry white wine

Zest of 1 lemon

150ml (5floz) double cream

75g (2½oz) lemon curd

For the mini palmiers (makes 12-14):

160g (5½oz) ready-rolled all-butter puff pastry

45g (1½oz) golden caster sugar

1 For the palmiers, heat the oven to 200C/Gas 6. On a sheet of baking parchment, roll the puff pastry to the thickness of a £1 coin. Sprinkle over half the sugar. Spread evenly and roll again to press the sugar into the pastry.

2 Flip the pastry over and sprinkle over the remaining sugar. Roll into a square, again about the thickness of a £1 coin. Tightly roll both sides into the centre. Cut 2cm (¾in) pieces and place on a lined baking tray so the palmiers are face up.

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