Iced mince wreath
- January 2011
- Serves about 20
- Takes 10 minutes to make, 20-25 minutes to cook, plus chilling
This cake not only makes a change from mince pies, it looks great on your Christmas table.
- 6.7g (2.5g saturated)
- 20.6g (12.2g sugar)
- 425g pack ready-rolled puff pastry sheets
- Flour for dusting
- 300g mincemeat (use ready-made or see know-how)
- 25g flaked toasted almonds
- Grated zest of ½ lemon and 1 orange
- 1 medium free-range egg, beaten
- 4 tbsp icing sugar
- Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry sheets on a lightly floured surface.
- Spread the mincemeat over both pastry sheets, leaving a 2cm border. Scatter over the almonds and zest.
- Starting from the longer edge of each pastry sheet, roll into a swiss roll shape. Brush with beaten egg. Cut into 20 x 2-3cm thick rounds and place flat on a baking sheet, butting them together to make a circular wreath shape. Chill for 20 minutes.
- Remove from the fridge and bake for 20-25 minutes until golden brown and puffed. Carefully remove to a wire rack to cool a little.
- Mix the icing sugar with enough water to make a thin icing, then drizzle over the wreath. Serve warm.
Open-freeze the assembled uncooked wreath until solid. Wrap well and freeze for up to a month. Defrost completely before baking.
If you want to make a bow for the wreath, cut 2 strips of pastry, fold one to make the loops, then use the other to make the knot.
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