Prep Time


Cook Time





  • 1L Kāpiti Vanilla Ice Cream
  • Zest of 1 orange
  • 70g pecans roughly chopped
  • 2 Tbsp fresh ginger, grated
  • 400g fruit mince
  • 500g sheet of frozen puff pastry
  • 1 free-range egg, lightly beaten
  • 1 bottle quality port, to serve
  • 1 Tbsp icing sugar to garnish


  • Pre-heat the oven to 220°C.
  • In a bowl, mix the orange zest, chopped pecans and ginger into the fruit mince, then add a splash of port.
  • Place approximately half of the filling into a food processor and whiz until smooth.
  • Mix together with the unprocessed filling and set aside.
  • Lay the pastry on a clean work surface with a short edge facing you.
  • Spread thinly and evenly with the fruit mince mixture, leaving a 2.5cm border of pastry along the short edge furthest away from you.
  • Brush the pastry border with a little beaten egg, then, from the edge nearest to you, roll up the pastry tightly like a Swiss roll.
  • Wrap in cling film and pop in the freezer for 10 minutes to firm up.
  • Unwrap the pastry and cut off and discard the ends to neaten.
  • Slice into 24 rounds, then lightly flatten each one.
  • Using a fish slice, transfer to two non-stick baking sheets, spaced apart.
  • Bake in the oven for 15-18 minutes until cooked through, puffed and golden brown.
  • Place on a wire rack to cool.
  • When you’re ready to serve, spoon a generous dollop of Kāpiti Vanilla ice cream onto each palmier.
  • Fill a tray with glasses of port and place a palmier on top of each glass.
  • Sprinkle with a dusting of icing sugar

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