Eunice Powers' palmiers with beetroot, goats cheese and walnuts on Today with Maura and Dáithí.


  • 375g puff pastry thawed 
  • 150g Soft Goats cheese 
  • 150g Cooked Beetroot 
  • Drizzle of Honey 
  • Salt and Pepper 
  • Tablespoon of chopped walnuts 
  • Beaten egg to glaze 

Dates with Cashel blue and pancetta 

  • 12 dates – stone removed 
  • 6 slices of Pancetta cut in half 
  • 75g Cashel blue 


  1. Dice the beetroot and pop into a small blender with the goats cheese, drizzle of honey, parge pinch of salt and pepper and blitz until smooth, check for seasoning. 
  2. Spread the pastry with the beetroot and goats cheese. Make sure the filling reaches all the corners of the pastry. Sprinkle walnuts on top. 
  3. Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side. 
  4. Roll up the pastry in its original paper to help with definition. 
  5. Chill before baking to ensure the Palmiers hold their shape. If you're short of time, pop them in the freezer for 20 minutes. 
  6. Using a sharp knife and cut the pastry roll into slices just thinner than 1cm. 
  7. Arrange on a parchment-lined tray leaving a slight gap in between for the pastries to expand. 
  8. Cook in a hot oven – 200C12-15 mins – or until the pastry is crisp and golden. 
  9. Use a palette knife to ease the Palmiers off the baking parchment.

Dates with Cashel blue and pancetta 

  1. Pre heated oven to 180C 
  2. Put a cube of Cashel blue in each date, wrap each stuffed date with a piece of Pancetta. 
  3. Bake in a pre heated oven at 180C 
  4. Transfer to a warm plate and serve with little skewers