Santa's mince pie diamonds

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6 and grease an 18 x 28cm baking tray with melted butter. Brush a sheet of filo pastry with melted butter and lay buttered side up in the tray. Repeat with 4 more sheets, brushing each layer with melted butter. In a large bowl, mix all of the dried fruit, brown sugar, spices and honey together. Spoon a third of the filling into the tray in an even layer. Cover with 3 buttered sheets of filo. Continue until you have 3 layers of fruit, sandwiched and topped with 3 sheets of buttered filo.
2. Brush the top with melted butter, then, using a sharp knife, carefully cut into diamond shapes. Sprinkle with a little water (to prevent the corners curling) and bake for 30 mins until golden brown.
3. Warm the zest, honey and 2 tbsp water in a pan, then pour over the still-warm pastry. Leave to cool in the tray before loosening the pieces and arranging on a plate to serve.

Per serving

320 kcalories, protein 3g, carbohydrate 63g, fat 8 g, saturated fat 5g, fibre 2g, sugar 49g, salt 0.74 g

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Ingredients

• 100g butter , melted
• 14 filo pastry sheets
• 500g bag mixed dried fruits
• 140g dried berries (including cranberries and cherries)
• 1 heaped tsp brown sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• 2 tbsp clear honey

FOR THE SYRUP

• zest 1 lemon
• 2 tbsp clear honey

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 100g butter , melted
• 14 filo pastry sheets
• 500g bag mixed dried fruits
• 140g dried berries (including cranberries and cherries)
• 1 heaped tsp brown sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• 2 tbsp clear honey

FOR THE SYRUP

• zest 1 lemon
• 2 tbsp clear honey

Per serving

320 kcalories, protein 3g, carbohydrate 63g, fat 8 g, saturated fat 5g, fibre 2g, sugar 49g, salt 0.74 g

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