Bake Up A Storm With These 2 Festive Sweet Treats
Get your mittens out, it's the season for baking lip-smacking goodies!
Image and recipe words: Women’s Weekly/REX
There's a lot to love about December, including the fact it’s the most delicious time of the year. We simply can’t think of anything more tantilising than gorgeously decorated holiday cookies and cakes.
Whether you want to enjoy these sweet baked goods while having a family Hallmark movie marathon or entertaining with your nearest and dearest, you just can’t go wrong with the two delicious holiday-themed desserts we've picked out.
* 410g jar mincemeat
* 30g (1 oz) pecans, chopped
* 60g (2oz) dried apricots, chopped
* 425g packet (2 sheets) puff pastry
* A little beaten egg
* 60g (2oz) golden, or white, icing sugar
* 2 baking sheets, lined with baking paper
1. Mix the mincemeat, pecans and apricots in a bowl.
2. Set the oven to Gas Mark 6 or 200°C. Unroll one sheet of pastry on a work surface with the short end facing you. Spread over half the mincemeat mixture, leaving a 2.5cm (1 in) border along the shortest edge, furthest away from you. Brush this pastry edge with beaten egg.
3. Roll up the pastry tightly, away from you, like a Swiss roll. Press down the pastry edge. Wrap in cling film and pop it in the freezer for 10 minutes to firm up. Repeat with the other pastry sheet and remaining mincemeat mixture.
4. Cut the ends off each roll and discard, then slice each roll into 10. Using a palette knife, lift the rounds on to the baking sheets, spacing them well apart. Bake for 25 minutes until puffed and golden. Cool on a wire rack.
5. Sieve the icing sugar into a bowl and gradually stir a few drops of hot water to make a smooth icing. With a teaspoon, or piping bag, drizzle icing over the palmiers.
Tip: Freeze one tray ready to bake for unexpected guests. Bake from frozen, as above, for 25-30 minutes.
Cranberry and Mincemeat Filo Tarts
* 270g packet (6 sheets) filo pastry
* 45g (11/2oz) butter, melted
* 410g jar mincemeat
* 125g (4oz) fresh or frozen cranberries
* 2 teaspoons icing sugar
* 8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter
1. Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.
2. Layer up four filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make eight tarts. Bake for 10 minutes until crisp and golden.
3. Spoon mincemeat into the tarts and push cranberries into each one. Bake for five minutes, until the cranberries soften slightly. Dust with icing sugar to serve.