Mincemeat, apple & marzipan wreath

Mincemeat, apple & marzipan wreath

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(3 ratings)

Prep: 30 mins Cook: 20 mins


Serves 10 - 12

This festive bake can be served warm with thick brandy cream or custard as dessert or, once cool, slice into wedges and serve with a cup of tea or mulled wine

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (12)

  • kcal216
  • fat10g
  • saturates3g
  • carbs29g
  • sugars21g
  • fibre1g
  • protein3g
  • salt0.4g
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  • 320g sheet ready-rolled puff pastry
  • 100g marzipan, grated
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 1 small orange, zested



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

  • 300g mincemeat, homemade or shop-bought
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • ½ dessert apple, chopped into small pieces
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • icing sugar, for dusting


  1. Unravel the pastry, cut off a 4cm strip along the width and chill this piece until later. Cut the remaining pastry in half lengthways. Place the pastry pieces end to end, so you have one long rectangle, squashing the cut ends together to seal. Scatter over the marzipan and orange zest, leaving a border of about 1cm free along one side. Spoon the mincemeat along the centre, like you’re making sausage rolls, then top with the apple.

  2. Brush a little beaten egg over the exposed pastry edge. Starting from the other side, roll into a long sausage, sealing with the eggwashed edge. Use a sharp knife or a pair of scissors to snip almost all the way into the pastry at a slight angle at 5cm intervals, keeping all the pieces attached along one edge. Coil into a ring, with the cut pieces on the outside to help it bend, and tuck one end into the other to give a neat finish. Brush the wreath with egg, then use the trimmings from earlier to make decorations, such as stars or holly leaves, and brush these with egg too. Transfer to a baking sheet lined with baking parchment and chill for 30 mins.

  3. Heat oven to 200C/180C fan/gas 6. Bake the wreath for 20 mins or until golden brown. Dust with icing sugar and serve warm for dessert, or cold as an alternative to mince pies.

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Comments, questions and tips

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Frantic Flapjack
27th Dec, 2016
Great way to use up leftover mincemeat. Served warm with brandy cream.
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