For a nice easy bake and extremely delicious alternative to my frangipane topped mince pies, I urge you to give these mincemeat, cherry and almond swirls a try.
These gorgeous, delightfully sticky, gluten free puff pastry swirls smell incredible whilst they’re baking and are the perfect thing to pop together in a flash, should friends and family drop by. I recommend you make plenty, as these beauties go down FAR too easily!
For the swirls
1 pack Jus-Rol gluten free puff pastry (remove from the fridge about 10 minutes before using)
1 x 411g jar *mincemeat (I used this one from Tesco)
110g (4oz) *glace cherries, chopped
50g (2oz) *flaked almonds
75g (3oz) icing sugar
Enough boiled water to make a paste that’s a similar consistency to double cream.
Preheat the oven to 220C/425F/Gas 7/200C Fan.
Line a large flat baking tray with a sheet of baking paper.
Unroll the puff pastry lengthways across the worktop (leaving it on the sheet of paper provided). Spoon the mincemeat over the pastry and spread it out so it covers the entire surface. Scatter over the chopped cherries.
With a firm grip roll the pastry either right to left or left to right until it resembles a swiss roll.
Take a sharp knife and slice the pastry roll into 12 pieces and place them onto the prepared tray. I found it best to wipe the knife with kitchen paper between each slice. It just stopped me getting in a sticky mess.
Sprinkle over the flaked almonds.
Pop the tray into the oven and bake for about 15 minutes until golden brown.
Once baked, remove from the oven and whilst still warm using a fish slice or palette knife, transfer the swirls onto a freshly lined tray or large plate. This will prevent any excess fats being absorbed back into the pastry.
To make the glace icing; gradually add enough boiled water to the icing sugar to make a paste that is similar in consistency to double cream. Mix well until nice and smooth.
Once the mincemeat, cherry and almond swirls are cool either pipe or drizzle the glace icing over using a spoon.
Recipe notes and suggestions:
These yummy mincemeat, cherry and almond swirls are at their very best on the day you make them but will keep OK for 2-3 days. Keep them covered and in a nice cool spot, not in the fridge.
You can freeze these swirls. But should you wish to do so, I’d skip adding the glace icing.
The best way to reheat the swirls would be to cover them with foil and pop them into a hot oven for about 10 minutes.
The swirls are simply delicious just as they come. But should you fancy jazzing them up a little, I think a spot of brandy butter dotted over whilst they’re still warm and then maybe add a generous scoop of toffee, vanilla or salted caramel *ice-cream to seal the deal.
Thanks for checking out this festive mincemeat, cherry and almond swirl recipe. Any questions do give me a shout.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.