07 January 2016

Pear and Mincemeat Strudel

Pear and Mincemeat Strudel. The perfect way to use up leftover mincemeat.

It's time to use up those Christmas leftovers and many of us have jars of mincemeat leftover from baking Christmas mince pies, or in my case not getting round to making mince pies and buying them from Tesco.

I decided to use mine to make a rather sophisticated dessert. Pear and mincemeat strudel and I have to tell you that pear and mincemeat taste wonderful together.

Graham didn't have to miss out either as Jus-Rol do a dairy free filo and then it's just a case of brushing the layers with melted dairy free spread instead of butter.

I would serve this warm with ice cream, but it would be equally good with pouring cream, be that dairy or vegan. Just make sure it's a generous slice.

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Pear and Mincemeat Strudel
A rather special dessert. Flaky layers of pastry wrapped around juicy pears and spicy mincemeat.
  • 1 packet (12 sheets) filo pastry
  • 100g butter (or dairy free spread)
  • 3 tbsp brown sugar
  • 1 jar Christmas mincemeat
  • 3 ripe pears, peeled and sliced
  • finely grated peel from 1 lemon
  • a dusting of icing sugar
1. Preheat the oven to 200c/180c fan/400f/gas mark 6.2. Cover a large baking sheet in baking paper.3. Melt the butter (or dairy free spread). 4. Place one sheet of filo pastry on the baking try and brush with the melted butter or spread, then sprinkle over a little sugar.5. Add the next sheet and do the same. Repeat until you have layered up all the sheets.6. Spoon the mincemeat down the centre of the pastry, leaving a space at either end.7. Top the mincemeat with the sliced pear and sprinkle the lemon peel over it.8. Fold the ends over (about an inch) and then fold each side of the pastry over the mincemeat in the middle. Turn over so the seal is underneath and brush with a little butter or spread.9. Bake for 15-20 minutes until golden and crisp.10. Dust with icing sugar and serve warm with cream or ice cream.11. Enjoy!
Total time:
Yield: Serves 4-6

Here are a couple of filo desserts from The Botanical Kitchen, I think you might enjoy.

Apple Cobnut and Honey Tart

Chilli Honey Baklava


  1. Was looking forward to find my weekend dessert and here it is! Lovely!

  2. Ooh, that's beautiful. We managed to overbuy on pastry and filo so have some stashed in the freezer as well. What Americans DON'T get as easily is jars of mincemeat, of course, so we'll have to get creative there, but this looks well worth attempting, anyway!

  3. Such a great way to use up mincemeat! And it sounds soooo good with pear. :)

  4. This sounds so lovely - I don't think I've ever actually bought a jar of mincemeat (I've never made my own either mind!) but I'll definitely pick some up next Christmas to make something like this :)

  5. Strudel is one of my favourite desserts and I like to have it from time to time as a treat. Your version sounds and looks amazing! I wish I could buy it somewhere as I don't think I could be bothered to make it myself..

  6. This looks like a fabulous way to use up a jar of mincemeat and with the pears sounds like really lovely combination:-)

  7. sounds amazing - I have some mincemeat in my fridge that I must use and have lost my enthusiasm for mince tarts - this sort of dessert on the other hand sounds lovely

  8. beautiful! Love the pear addition, really peps it up!

  9. That is spooky as! I was just looking in my fridge at my leftover mincemeat and wondering what on Earth I should do with it, and then half hour later I was checking out your blog for the latest post and, voila!! I might have to make a very mini version though, as we've only got a few tablespoons left. Thanks for the recipe!

  10. I do love a good strudel! I've got quite a few jars of mincemeat leftover. I made my own this year intending to give friends and family a jar each but managed to leave them in London when we left to visit everyone! This looks like a really interesting way of using them up :-) I love the idea of adding pear too! Thanks for sharing :)


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