I call this a mince pie strudel creature because it didn’t quite come out looking like the pretty strudel I was aiming for – it looks like some kind of dinosaur fetus! Never mind – it tastes great!
My Godson and his big brother were supposed to be coming over for the day but a tummy bug and an ear infection put pay to our plans so I had a defrosted pack of filo pastry going begging plus a bunch of other ingredients to play with. I also had to make some kind of mince pie for my father – he does this thing every Christmas where he builds a Christmas float and then pulls it round the local town with a Santa and a bunch of his Rotary friends collecting for charity and it gets COLD! So I try to make him things to snack on whilst he’s doing it. This is how this recipe started – not actually sure it has worked out as something you could snack on as it’s a bit of a messy eat. It is though rather good.
I just sort of threw it together so the measurements of the ingredients are a guesstimate as I only decided to share it once I’d made it and started eating!
1 pack of filo pastry (mine started as frozen but thawed)
1 jar of Robinsons mincemeat
3 handfuls of scrunched up slithered almonds
75g melted butter
3 tablespoons golden breadcrumbs
3 tablespoons soft dark brown sugar
grated rind of one orange
4 tablespoons icing sugar
40g cream cheese
tablespoon sparkly sugar
- Preheat the oven to 180C fan and line a large baking tray with foil backed baking parchment
- Melt the butter
- Lay one sheet of filo on the baking parchment and paint with the melted butter
- Crumble on handful of almonds over the pastry and sprinkle one tablespoon of breadcrumbs over
- Lay over the next sheet of filo, paint with butter and sprinkle over one tablespoon of the sugar
- Repeat this with another couple of layers finishing with your seventh sheet of filo onto which just paint the remaining butter
- Along one edge of the filo spoon out the mincemeat into a rough sausage shape, leaving about an inch and a half at each end
- Mix together the cream cheese and the icing sugar
- Spread that on top of the mincemeat
- sprinkle over the grated orange zest
- Roll up into a large sausage, tucking the ends under and forming into a crescent shape so it fits onto your tin
- Paint with egg wash and sprinkle over the glittery sugar
- Bake in the oven for about 20 minutes until golden brown and crisp
- Serve with squirty cream!