Rhubarb And Cashew Palmiers

• '+10 servings
• 13/16 cup rhubarb
• 9/16 cup strawberries
• 4 tablespoons white sugar
• 2 13/16 tablespoons cashew nuts
• 2 tablespoons butter liquid
• 1 puff pastry
• 1 egg whisked
• vanilla sugar powdered

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. 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. Preheat oven to 180 degrees Celsius.
4. While the jam cools, chop the cashews in a grinder or blender.
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. Spread this paste on the puff pastry, and spread on a layer of rhubarb and strawberry fast jam.
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. Place on a baking tray lined with parchment paper, with 3 fingers distance between each one.
9. Bake for 14 to 20 minutes, or until well browned.
10. Sprinkle with powdered sugar, and serve with leftover jam.

rhubarb, strawberries, white sugar, nuts, butter, pastry, egg, vanilla sugar

Taken from www.yummly.com/recipe/Rhubarb-and-Cashew-Palmiers-682814 (may not work)