Name: Santa's mince pie diamonds
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: British
Ingredients: 100g butter melted; 14 filo pastry sheets; 500g bag mixed dried fruit; 140g dried berries (including cranberries and cherries); 1 heaped tsp brown sugar; 1 tsp cinnamon; 1 tsp mixed spice; 2 tbsp clear honey; zest 1 lemon; 2 tbsp clear honey

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Santa's mince pie diamonds

Santa's mince pie diamonds

Jane Hornby

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Serves 12

Easy

Prep: 20 mins

Cook: 30 mins

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Get the kids to make them, then relax with a glass of sherry for you and one for Santa

Easily doubled

Easily halved

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A star rating of 2.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter

melted
14 filo pastry

sheets
500g bag mixed dried fruit
140g dried berries

(including cranberries and cherries)
1 heaped tsp brown sugar
1 tsp cinnamon
1 tsp mixed spice
2 tbsp clear honey

For the syrup

zest 1 lemon
2 tbsp clear honey

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Nutrition: per serving

kcal320
fat8g
saturates5g
carbs63g
sugars49g
fibre2g
protein3g
salt0.74g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6 and grease an 18 x 28cm baking tray with melted butter. Brush a sheet of filo pastry with melted butter and lay buttered side up in the tray. Repeat with 4 more sheets, brushing each layer with melted butter. In a large bowl, mix all of the dried fruit, brown sugar, spices and honey together. Spoon a third of the filling into the tray in an even layer. Cover with 3 buttered sheets of filo. Continue until you have 3 layers of fruit, sandwiched and topped with 3 sheets of buttered filo.
step 2

Brush the top with melted butter, then, using a sharp knife, carefully cut into diamond shapes. Sprinkle with a little water (to prevent the corners curling) and bake for 30 mins until golden brown.
step 3

Warm the zest, honey and 2 tbsp water in a pan, then pour over the still-warm pastry. Leave to cool in the tray before loosening the pieces and arranging on a plate to serve.

Recipe from Good Food magazine, January 2008

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