Thres easy holiday desserts with puff pastry
Prep time
Cook time
Total time
Three easy deserts for holiday entertaining - lemon tartlet, pearl sugar bâtons and cranberry/ raspberry palmiers.
Recipe type: Dessert
Cuisine: French
Serves: approximately 30
  • For the mini lemon tartlets
  • 2 sheets puff pastry (approx 225g each)
  • approx 1 cup lemon curd
  • For the sweet palmiers (makes 10-12)
  • 1 roll puff pastry (approximately 225g - mine was a 25cm square)
  • ¼ cup raspberry jam
  • ¼ cup cranberry preserves
  • For the sweet bâton twists (makes approximately 10)
  • 1 roll puff pastry (approximately 225g - mine was a 25cm square)
  • approximately ¼ - ⅓ cup pearl sugar
  • 1 egg, lightly beaten
  1. For the mini lemon tartlets
  2. Pre-heat oven to 400˚F.
  3. Roll out the sheets of puff pastry and use a cookie cutter (or the ring of a mason jar) measuring 7.5cm to cut 12 rounds of pastry.
  4. Fit the pastry rounds into a non-stick muffin tray, prick the bottom of each with the tip of a knife and refrigerate until ready to use.
  5. Place a paper baking cup inside each pastry round and fill with baking beans.
  6. Bake for 25 minutes or until the puff pastry is golden brown.
  7. Allow to cool completely before filling with the lemon curd.
  8. Refrigerate until ready to serve.
  9. For the sweet palmiers:
  10. Roll out the puff pastry and spread the jam/ preserves thinly across the surface.
  11. Roll the puff pastry from one edge into the centre then the opposite edge into the centre as well. You will have what looks like two pastry rolls side by side.
  12. Wrap the pastry in cling film and place in the fridge for approximately 30 minutes.
  13. Pre-heat the oven to 375˚F.
  14. Remove the pastry from the fridge and use a sharp knife (not serrated), slice the pastry into approximately 10-12 rolls.
  15. Place them flat on a baking tray lined with parchment paper
  16. If need be, re-shape them so both circles of pastry are round.
  17. Bake for approximately 25-35 minutes until the pastry is puffed and golden.
  18. For the sweet bâton twists:
  19. Pre-heat the oven to 375˚F.
  20. Roll out the pastry and brush the surface with egg wash.
  21. Cut the pastry sheet in halves and place one half on top of the other, egg wash side down.
  22. Place on a flat surface in the fridge for approximately 15 minutes.
  23. Remove from the fridge and, using a pizza cutter, cut the pastry lengthwise into approximately 10-12 strips.
  24. Brush each strip lightly with the egg wash egg then press the pearl sugar into the pastry evenly across the entire surface of the strips.
  25. Pick up one strip, holding it at each end and twist in opposite directions.
  26. Transfer to a baking tray lined with parchment and gently press the ends together so they stick. Press any pearl sugar that had fallen off back into the pastry.
  27. Repeat with remaining strips and make sure not to overcrowd the baking sheets.
  28. Bake for 25-30minutes or until the pastry is puffed and golden.
Recipe by eat. live. travel. write. at