Croissant mincemeat sandwich
- Ailsa Burt
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
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Treat the family to a croissant sandwich for brunch, with mascarpone and mincemeat filling. They're a decadent sweet treat for Christmas morning
Vegetarian
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App onlyOrange & brandy mincemeat. This is a premium piece of content available to subscribed users.
A star rating of 5 out of 5.2 ratings
A star rating of 5 out of 5.2 ratings
Mincemeat half-baked cookies
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Ingredients
Nutrition
Units:
MetricUS
- 2 all-butter croissants
- 1 tbsp butter
- 1 tbsp honey
- 1 tbsp golden caster sugar
For the filling
-
75g mascarpone
-
1 tbsp icing sugar
-
1 tsp vanilla bean paste
-
½ tsp ground mixed spice
-
50g orange & brandy mincemeat
(see 'goes well with' below), or use shop-bought (vegetarian, if needed)
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Nutrition: Per sandwich
- kcal625
- fat36g
- saturates22g
- carbs60g
- sugars29g
- fibre2g
- protein7g
- salt0.7g
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Method
-
step 1
Arrange the croissants on a sheet of baking parchment and fold the parchment over so the croissants are covered. Roll them out a few times using a rolling pin so they are completely flattened. Melt the butter in a frying pan over a medium heat and, once foaming, fry the croissants for 2-3 mins on each side until browned. Transfer to a plate and drizzle the honey over one side, then scatter over the sugar. Return to the frying pan and fry, honey-side down, for another 5 mins until caramelised and crisp.
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step 2
Meanwhile, tip the mascarpone, icing sugar, vanilla and mixed spice into a bowl, and whisk well to loosen. Add the mincemeat and swirl through using a skewer or cutlery knife. Spread this over one of the croissants, sandwich the other on top, press down lightly, cut in half and divide between two plates. Best served straightaway.
Recipe from Good Food magazine, December 2023
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