Description
Santa’s mince pie diamonds are a festive twist on traditional mince pies, featuring layers of dried fruits and spices sandwiched between crisp, buttery filo pastry sheets. These delightful diamond-shaped treats are baked until golden and finished with a warm honey-lemon glaze for a perfect holiday dessert.
Ingredients
Scale
Pastry and Butter
- 100g butter, melted
- 14 filo pastry sheets
Filling
- 500g mixed dried fruits
- 140g dried berries (including cranberries and cherries)
- 1 heaped tsp brown sugar
- 1 tsp cinnamon
- 1 tsp mixed spice
- 2 tbsp clear honey
- Zest of 1 lemon
Glaze
- 2 tbsp clear honey
- 2 tbsp water
Instructions
- Preheat and prepare the tray. Heat your oven to 200°C (fan 180°C/gas mark 6) and grease an 18 x 28 cm baking tray evenly with the melted butter to prevent sticking and help crisp the pastry.
- Layer the filo pastry. Brush a sheet of filo pastry with melted butter, laying it buttered side up in the tray. Repeat this process for 4 more sheets, brushing each sheet with butter to create a sturdy base for the filling.
- Prepare the fruit filling. In a large bowl, combine the mixed dried fruits, dried berries (including cranberries and cherries), brown sugar, cinnamon, mixed spice, and 2 tablespoons of clear honey. Mix well to ensure the spices and honey coat the fruit evenly.
- Assemble the pie layers. Spoon a third of the fruit filling in an even layer over the filo base. Cover this with 3 sheets of buttered filo pastry, brushing each with melted butter as before. Repeat this layering twice more until you have three even layers of fruit filling, each sandwiched between buttered filo sheets, topped finally with 3 sheets of filo pastry.
- Cut and prepare for baking. Brush the top layer with melted butter. Carefully, using a sharp knife, score the pastry into diamond shapes to make serving easier. Sprinkle a little water over the surface to prevent the filo corners from curling up as they bake.
- Bake the mince pie diamonds. Place the tray in the preheated oven and bake for 30 minutes until the pastry is crisp and golden brown across the surface.
- Prepare the glaze. While the pastry is baking, warm the lemon zest, 2 tablespoons of honey, and 2 tablespoons of water in a small pan over low heat until combined and fragrant.
- Glaze and cool. Remove the baked pastry from the oven and immediately pour the warm honey-lemon glaze over the still-warm mince pie diamonds. Leave the pastry to cool completely in the tray, allowing the glaze to soak in and set.
- Serve. Once cooled, carefully loosen the diamond pieces from the tray and arrange them on a serving plate to enjoy this festive treat.
Notes
- Ensure each filo layer is brushed generously with melted butter for a crispy, golden finish.
- Use a sharp knife to score the pastry before baking to make cutting and serving easier post-baking.
- The water sprinkled on top prevents the filo edges from lifting or curling in the oven.
- Allowing the honey-lemon glaze to soak into the pastry while warm enhances flavor and adds a subtle shine.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mince pie, mince pie diamonds, filo pastry, Christmas dessert, festive baking, dried fruit pie, holiday treats
