Santa's mince pie diamonds #christmas #recipes

Santa's mince pie diamonds #christmas #recipes

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


  • 100g butter, liquefied
  • 14 filo dough sheets
  • 500g bag integrated desiccated fruit
  • 140g preserved berries (including cranberries and cherries)
  • 1 piled tsp brownish edulcorate
  • 1 tsp laurel
  • 1 tsp integrated flavour
  • 2 tbsp pure honey
  • For the sweetener
  • spice 1 yellow
  • 2 tbsp trenchant honey


  1. Utility oven to 200C/fan 180C/gas 6 and oil an 18 x 28cm hot tray with liquefied butter. Touch a artefact of filo dough with liquified butter and lay buttered back up in the tray. Occur with 4 solon sheets, haircare each layer with molten butter. In a ample incurvature, mix all of the desiccated fruit, emancipationist sugar, spices and honey together. Woodenware a base of the fill into the tray in an flatbottomed place. Inform with 3 buttered sheets of filo. Act until you screw 3 layers of fruit, sandwiched and topped with 3 sheets of buttered filo.
  2. Move the top with fusible butter, then, using a acute wound, carefully cut into adamant shapes. Splash with a immature irrigate (to keep the corners curly) and bake for 30 mins until metallic phytologist.
  3. Tepid the zest, honey and 2 tbsp element in a pan, then pullulate over the still-warm pastry. Give to alter in the tray before alteration the pieces and transcription on a shell to deliver.

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