Iced mince wreath

Iced mince wreath
  • Serves icon Serves about 20
  • Time icon 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.

Nutrition: per serving

Calories
145kcals
Fat
6.7g (2.5g saturated)
Protein
2g
Carbohydrates
20.6g (12.2g sugar)
Salt
0.2g
Calories
145kcals
Fat
6.7g (2.5g saturated)
Protein
2g
Carbohydrates
20.6g (12.2g sugar)
Salt
0.2g

Ingredients

  • 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

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry sheets on a lightly floured surface.
  2. Spread the mincemeat over both pastry sheets, leaving a 2cm border. Scatter over the almonds and zest.
  3. 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.
  4. 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.
  5. Mix the icing sugar with enough water to make a thin icing, then drizzle over the wreath. Serve warm.

delicious. tips

  1. 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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