FoodCoop Recipes
Mince Pie Stuffed Croissants with Brandy Mascarpone
This super-indulgent festive brunch is so easy to make, with spiced mincemeat, orange zest and ready-made all butter croissants
Cook
15 minutes
Serves
4
Ingredients
4 Co-op all butter croissants, halved lengthways
6 tbsp Co-op mincemeat
Zest of 1 orange
3 Co-op Irresistible Scottish shortbread fingers, crumbled
For the Brandy mascarpone:
½ x 250g tub Co-op mascarpone
2 tbsp Co-op Napoleon brandy
1 tbsp Co-op Fairtrade light brown soft sugar
Method
Preheat the oven to 180°C/fan 160°C/Gas 4
Start with the mascarpone: combine it with the brandy and sugar, then chill until required
Lay the bottom halves of the croissants on a baking tray and spread each with 1½ tbsp of the mincemeat
Sprinkle over most of the zest, then three-quarters of the crumbled shortbread. Sandwich with the top halves of the croissants.
Sprinkle with the remaining shortbread
Bake for 8 mins, until crisp
Serve immediately, with a dollop of brandy mascarpone on the side and the reserved orange zest scattered over
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2565kJ / 612kcal (31%) | 28.1g | 17.4g | 50g | 0.41g |
High · 40% | High · 87% | High · 56% | Low · 7% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 77g.
