Fruit Mince Croissants
Photo by Simon Lambert
Preparation – 10 minutes
Cooking – 15–18 minutes
Skill – Easy
Makes – 8 mini croissants
Ingredients
1 sheet Heritage Bakers ready-rolled puff pastry
1 egg, lightly beaten (for egg wash)
8 tsp fruit mincemeat
Method
Cut the puff pastry sheet into 8 even triangles.
Place 1 tsp fruit mincemeat at the wide end of each triangle, then roll up towards the point to form croissants.
Arrange on a lined baking tray, brush lightly with the beaten egg, and bake at 200 °C for 15–18 minutes, or until puffed and golden.
Cool slightly before serving — a light dusting of icing sugar makes them extra festive.
Make ahead & freeze
Assemble the croissants and place them on a tray to freeze until firm, then store in an airtight container or bag. Bake from frozen, adding a few extra minutes to the cooking time.
Recipe by Alison Lambert
