Fruit mince palmiers

1.Preheat oven to 240°C or 220°C fan. Line two baking trays with baking paper.

2.Sprinkle half of sugar on bench and top with a sheet of pastry, long edge facing you. Press pastry down with a rolling pin.

3.Spread half of fruit mince over pastry and fold in sides to meet in centre. Fold in half, as if closing a book. Press to form an even-shaped log. Repeat with remaining ingredients to form a second log.

4.Cut logs into 1cm slices and place slices on prepared trays. Bake for 20-25 minutes, until palmiers are puffed and golden.

5.Cool on a wire rack and store in an airtight container. Dust lightly with icing sugar before serving.