A selection of mince pie baklavas

Mince pie baklava

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(3 ratings)

Prep: 30 mins Cook: 1 hr, 5 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal361
  • fat17g
  • saturates6g
  • carbs45g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.6g


  • 1 x 411g jar mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 100g pistachios, chopped
  • 100g ground almonds
  • 1 orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 x 270g packs of filo pastry

For the syrup

  • 150g granulated sugar
  • 2 tbsp Grand Marnier or brandy


  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.

  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.

  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.

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Comments, questions and tips

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26th Dec, 2018
This is truly delicious and very easy to make. To the mincemeat, I added the juice and zest of 1 lemon, 1 grated apple (with skin left on) and a good sprinkling of cinnamon and nutmeg. I then left the mincemeat to soak overnight. I left out the pistachios. I ground my own almonds and left them slightly chunky. I left the brandy out of the syrup. I baked the baklava in the morning. After lunch I popped the baklava back in the oven to warm it up. Preferably don't warm baklava up in a microwave as the pastry is likely to turn soggy. There is no need to serve it warm though. Room temperature is lovely too. As a family we have grown up eating homemade baklava. It was a big hit with some saying it was the best they had ever tasted. I will defiantly be making this again over Christmas. Delicious.
Art Anderson's picture
Art Anderson
9th Feb, 2018
This 'British baklava' was a huge success with a pretty diverse crowd and I keep getting asked to make it again, so thanks!
7th Nov, 2017
I've made this and I'm pleased with it (although I'm not convinced the syrup was quite right). Can you please advise if this can be frozen as I'd like to make it again in the run up to Christmas. Thanks
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. We don't recommend freezing this recipe but it can be made up to a week in advance.
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