A selection of mince pie baklavas

Mince pie baklava

  • Rating: 5 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 16

When a mince pie meets baklava, it’s a match made in Christmas heaven. Serve warm with ice cream for dessert, or cut into smaller bites to enjoy with coffee

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal361
fat17g
saturates6g
carbs45g
sugars27g
fibre2g
protein6g
salt0.6g
Advertisement

Ingredients

For the syrup

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Mix the mincemeat with the pistachios, almonds, orange zest and a good pinch of salt, then set aside. Melt the butter, then use a little to brush the bottom and sides of a 20 x 30cm baking tin. Cut the sheets of filo so they’re the same size as the tin, then cover with a damp tea towel to stop them from drying out.

  • STEP 2

    Press one sheet of filo pastry into the tin and brush with the melted butter. Continue to layer the pastry in this way until you have used up one pack of pastry (around 10 sheets). Evenly spread the mincemeat mixture over. Top with the remaining pastry, continuing to brush the layers with melted butter as you go. Brush the final layer generously with melted butter. Using a very sharp knife, cut deep, diagonal lines all the way through the pastry to form a diamond pattern. Bake in the oven for 1 hr until golden.

  • STEP 3

    Meanwhile, make the syrup. Put the sugar and 75ml water into a saucepan, and cook over a low heat until the sugar has dissolved. Simmer until the syrup is thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier or brandy. Once the baklava has baked, remove from the oven and increase the temperature to 180C/160C fan/gas 4. Pour the syrup over the baklava, then return it to the oven for 5 mins or until the syrup has been absorbed. Leave to cool completely in the tin, then slice into pieces along the diagonal lines. Will keep for up to one week in an airtight container.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content