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Mincemeat boureka filo swirls with cinnamon icing recipe

Mincemeat boureka filo swirls with cinnamon icing recipe

49 ratings

Full of candied fruit and spices, mincemeat makes anything taste Christmassy. These filo swirls are the perfect way to showcase such a festive ingredient, just fill the pastry, roll them up, decorate and enjoy! See method

  • Makes 8
  • 15 mins to prepare and 25 mins to cook, 15 mins to cool
  • 480 calories / serving
  • Vegetarian

Ingredients

  • 50g dried cranberries
  • 1 orange, zested
  • 1 lemon, zested 
  • 2 x 411g jars mincemeat
  • 200g sheets filo pastry (about 8 sheets)
  • 50g unsalted butter, melted
  • 10g granulated sugar
  • 1/8 tsp ground cinnamon
  • 80g icing sugar
  • 3-4 tsp lemon juice

Each serving contains

  • Energy

    2030kj
    480kcal
    24%
  • Fat

    8g 12%
  • Saturates

    5g 23%
  • Sugars

    74g 82%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 97.8g Protein 3.6g Fibre 3.9g

Method

  1. Mix the cranberries and citrus zests into the mincemeat. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Unroll a sheet of filo pastry and lightly brush all over with melted butter. Lay another sheet of pastry on top and brush again with butter. Slice in half lengthways, to make 2 long strips. Repeat with four more sheets of pastry so you have 8 strips.
  3. With a long edge of one the pastry strips facing you, spoon an eighth of the mincemeat along the bottom edge around 2cm in from the bottom and sides. Roll up to enclose the mincemeat as you would a sausage roll. Repeat with the remaining strips and mincemeat.
  4. Carefully wind each length into a tight coil, tucking the end underneath to stop it unravelling, and place on a lined baking sheet. Brush all over with the remaining melted butter, mix together the sugar and half the cinnamon and sprinkle over the top.
  5. Bake for 25 mins until golden and crisp, then transfer to a board and leave to cool for 15-20 mins until warm. Mix the icing sugar, lemon juice and remaining cinnamon together to a drizzleable consistency, then generously drizzle over the pastries. Serve while still warm.
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