Rhubarb And Cashew Palmiers

1. 1

   In a small saucepan, heat the rhubarb, strawberries, 3 tablespoons of sugar, and 2 tablespoons of water (if you are using fresh fruit). Frozen fruit doesn't need the extra water.

2. 2

   Stir constantly, until the water evaporates and the sugar melts, creating a creamy jam as pictured. Turn off the heat, and let cool completely.

3. 3

   Preheat oven to 180 degrees Celsius.

4. 4

   While the jam cools, chop the cashews in a grinder or blender.

5. 5

   Add 1 tablespoon of sugar, and the liquid butter. Grind some more, or stir it very well, until you get a kind of wet sand.

6. 6

   Spread this paste on the puff pastry, and spread on a layer of rhubarb and strawberry fast jam.

7. 7

   Roll the two ends of the dough to form two straws that will join in the center of the dough. Cut in 2 centimeter slices, and brush the pieces with a beaten egg on top.

8. 8

   Place on a baking tray lined with parchment paper, with 3 fingers distance between each one.

9. 9

   Bake for 14 to 20 minutes, or until well browned.

10. 10

    Sprinkle with powdered sugar, and serve with leftover jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.