Santa's Mince Pie Diamonds
These festive diamond-shaped pastries are a fun twist on mince pies, ideal for a British afternoon tea or dessert. Layers of buttered filo pastry are filled with a mixture of dried fruit, berries, spices, and honey. After baking until golden, they are finished with a warm glaze of lemon zest and honey. The recipe makes 12 servings and takes about 50 minutes to prepare and bake.
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
Method
- Preheat the oven to 200C/fan 180C/gas 6. Use some melted butter to grease an 18 x 28cm baking tray. Brush a filo sheet with melted butter and place it buttered side up in the tray. Do this with 4 more sheets, buttering each one. Combine the dried fruit, dried berries, 1 heaped tsp brown sugar, 1 tsp cinnamon, 1 tsp mixed spice, and 2 tbsp clear honey in a large bowl. Spread a third of this filling evenly in the tray. Top with 3 buttered filo sheets. Repeat to create 3 fruit layers, finishing with 3 buttered filo sheets on top.
- Brush the top layer with melted butter. Take a sharp knife and score the pastry into diamond shapes. Sprinkle a little water over the top to stop the corners from curling. Bake for 30 mins until it turns a golden brown colour.
- Gently heat the zest of 1 lemon, 2 tbsp clear honey, and 2 tbsp water in a small pan. Pour this glaze over the pastry while it is still warm from the oven. Allow everything to cool completely in the tray before gently removing the diamond pieces and arranging them on a serving plate.
Nutrition (per serving)
Calories320 kcal
Fat8 g
Saturates5 g
Carbs63 g
Sugars49 g
Fibre2 g
Protein3 g
Sodium296 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinebritish
