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.
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!
Yield: Serves 4-6
Here are a couple of filo desserts from The Botanical Kitchen, I think you might enjoy.