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Mince pie baklava

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Mince pie baklava

Name: Mince pie baklava
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 1 x 411g jar mincemeat; 100g pistachios chopped; 100g ground almonds; 1 orange zested; 150g butter; 2 x 270g packs of filo pastry; 150g granulated sugar; 2 tbsp Grand Marnier or brandy

Sophie Godwin – Cookery writer

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Serves 16

Easy

Prep: 30 mins

Cook: 1 hr and 5 mins

A star rating of 5 out of 5.7 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 x 411g jar mincemeat
100g pistachios

chopped
100g ground almonds
1 orange

zested
150g butter
2 x 270g packs of filo pastry

For the syrup

150g granulated sugar
2 tbsp Grand Marnier

or brandy

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Nutrition: Per serving

kcal361
fat17g
saturates6g
carbs45g
sugars27g
fibre2g
protein6g
salt0.6g

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.

Recipe from Good Food magazine, November 2017

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A star rating of 5 out of 5.7 ratings

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