Mince Pie Baklava: A Festive Fusion Dessert That Will Steal the Show

Have you ever wished for a dessert that captures the best of both worlds? Something that combines the rich, festive flavors of a classic mince pie with the crispy, syrupy perfection of baklava? You’re in luck, because that’s exactly what Mince Pie Baklava is all about. This isn’t just a recipe; it’s an experience—a delicious, unexpected fusion that will become the star of your holiday dessert table.

Imagine layers of delicate, golden filo pastry soaked in a fragrant orange and cinnamon syrup, with a generous filling of spiced mincemeat, crunchy pistachios, and pecans. It’s a delightful twist on two traditional favorites, creating a dessert that is both familiar and exciting. If you’re looking to truly impress your guests this holiday season, this Mince Pie Baklava recipe is your secret weapon.

What is Mince Pie Baklava?

At its heart, Mince Pie Baklava is a creative mash-up of two iconic desserts. On one side, you have the mince pie, a staple of British Christmas celebrations. It’s a small pastry filled with mincemeat—a sweet, spiced fruit mixture that traditionally contained meat but is now purely vegetarian. Mince pies evoke a feeling of cozy holiday warmth with their aromatic blend of dried fruits, spices, and often a splash of brandy or rum.

On the other side, there’s baklava, a beloved dessert from the Middle East and the Balkans. It’s a sweet, layered pastry made with thin sheets of filo, filled with chopped nuts, and held together with a generous pour of syrup or honey. The contrast between the flaky pastry and the rich, syrupy sweetness is what makes it so irresistible.

When you combine these two, you get Mince Pie Baklava. It takes the best elements of each—the spicy, fruity heart of the mince pie and the textural delight of layered, nutty baklava—to create a brand-new dessert. It’s more complex and elegant than a simple mince pie, and it offers a surprising festive twist to traditional baklava. The result is a dessert that’s not only incredibly delicious but also a fantastic conversation starter.

The Origin Story: A Tale of Two Desserts

While the specific creation of Mince Pie Baklava is a modern fusion, its roots run deep into the histories of both of its parent desserts. Baklava itself has a long and debated history, with various claims to its origin from Turkey, Greece, and other regions of the former Ottoman Empire. The earliest records of a similar dish date back to the Assyrian Empire in the 8th century B.C. Mince pies, on the other hand, evolved from medieval European recipes that incorporated meat, fruit, and spices, with their modern form taking shape over centuries.

The fusion of these two came about as a natural evolution of modern cuisine. As cooks and bakers worldwide experiment with blending different culinary traditions, new and exciting dishes are born. Mince Pie Baklava is a perfect example of this global exchange, showing how a new recipe can pay homage to its heritage while forging its own unique identity. It’s a testament to the creativity that happens in kitchens when traditional boundaries are crossed. This festive fusion dessert is a recent creation that’s quickly gaining popularity, proving that the best innovations often come from combining the old with the new.

The Recipe: How to Make Mince Pie Baklava

This recipe is designed to be a delightful baking project. While it requires a bit of patience with the layering, the steps are straightforward and the results are more than worth the effort. Let’s get into the details of what you’ll need and how to bring this holiday masterpiece to life.

Ingredients

This recipe serves approximately 24 people, making it perfect for a large gathering.

For the Baklava Layers:

• 2 x 270g packs of filo pastry: Look for good quality, thin sheets. Frozen filo pastry works well, but be sure to thaw it in the fridge overnight.
• 250g butter, melted: Butter is key here. It’s what gives the filo its golden color and crisp texture.
• 350g mincemeat: A good quality jar of mincemeat is a great shortcut, as it already has all the classic spices.
• 100g ground almonds: These will absorb some of the moisture from the mincemeat and create a nice, solid filling layer.
• 100g pistachios, chopped: Their vibrant green color and distinct flavor add a lovely contrast.
• 70g pecans, chopped: Pecans bring a buttery, rich flavor to the mix.
• 25g crystallized ginger, finely chopped: This adds a wonderful, spicy kick and a little chewiness.
• Zest of 1 orange: Brightens up all the other flavors.
• A pinch of sea salt: Balances the sweetness and enhances all the other flavors.

For the Orange & Cinnamon Syrup:

• 200g granulated sugar: The base for your sweet, sticky syrup.
• 3 cinnamon sticks: For a deep, warm, festive flavor.
• Rind of 1 orange, peeled: This adds a beautiful, fragrant citrus aroma.
• Juice of the same orange: Provides a tart counterpoint to the sweetness.

Step-by-Step Directions and Preparation Method of Mince Pie Baklava

Follow these instructions carefully to ensure your Mince Pie Baklava turns out perfectly crisp and delicious.

Step 1: Get Everything Ready

• Preheat your oven to 160°C (140°C fan).
• Grab a 25x35cm baking tin. Line it with parchment paper and brush the bottom and sides generously with some of the melted butter. This will prevent sticking and help the bottom layers get crispy.
• Make sure your filo pastry is ready. If it was frozen, it should be fully thawed. Keep the sheets covered with a damp cloth to prevent them from drying out while you work.

Step 2: Prepare the Festive Filling

• In a medium-sized bowl, combine the mincemeat, ground almonds, chopped pistachios, chopped pecans, finely chopped crystallized ginger, orange zest, and a pinch of sea salt.
• Mix everything together thoroughly. This is the heart of your Mince Pie Baklava, so make sure all the ingredients are evenly distributed.

Step 3: Build the Baklava Layers

• Carefully cut your filo pastry sheets to fit your baking tin.
• Now, the fun part: start layering. Place one sheet of filo pastry in the prepared tin and brush it lightly but completely with melted butter.
• Repeat this process until you have 10 layers of buttered filo pastry. Don’t worry if the sheets tear a little; the layers will hide it.
• Once you have your base of 10 layers, spread the entire mincemeat and nut filling evenly over the top. Gently press it down into a smooth, even layer.

Step 4: Top It Off

• Take the remaining filo pastry sheets and place a single sheet over the filling. Brush it with melted butter.
• Repeat this process, just as you did before, brushing each new sheet with butter until all your filo is used up.
• Take a moment to admire your work. For a professional finish, make sure you generously brush the very top layer with melted butter. This is what will give it that beautiful, golden-brown crust.

Step 5: Score and Bake

• Before baking, you need to score the baklava. Using a sharp knife, carefully cut all the way through the layers into the shape of diamonds or squares. Cutting it now ensures you get clean slices later.
• Place the tin in the preheated oven and bake for 1 hour. The top should be a beautiful deep golden color, and the edges should be crisp.

Step 6: Prepare and Pour the Syrup

• About 15 minutes before the baklava is done, start making your syrup. In a small saucepan, combine the granulated sugar, cinnamon sticks, orange rind, and orange juice.
• Bring the mixture to a simmer over medium heat, stirring until the sugar has completely dissolved.
• Reduce the heat and let it simmer for about 5-10 minutes, or until it has thickened slightly. The syrup will become more viscous as it cools.
• Once the baklava comes out of the oven, immediately pour the hot syrup evenly over the entire surface. You’ll hear a wonderful sizzle as the syrup soaks into the hot layers.

Step 7: The Final Touch

• Increase the oven temperature to 180°C (160°C fan).
• Return the baklava to the oven and bake for an additional 5 minutes. This final bake helps the syrup caramelize slightly and sets the top crust.
• Remove from the oven and set it aside to cool completely. This is the hardest part! It’s crucial to let the Mince Pie Baklava cool down entirely so the syrup sets properly and the layers become firm. If you try to cut it warm, it will fall apart.

Step 8: Slice and Serve

• Once it has cooled completely, use a sharp knife to cut along the pre-scored lines. This festive fusion dessert is now ready to be served. It keeps well for up to a week in an airtight container at room temperature.

Variations and Pro-Tips for Your Mince Pie Baklava

This recipe is fantastic as is, but you can easily put your own spin on it. A great cook knows how to adapt a recipe to their taste, and this Mince Pie Baklava is perfect for that.

• Nutty Variations: Don’t have pistachios or pecans? No problem. Walnuts or hazelnuts would also be delicious. For a simpler flavor, you could even use all almonds.
• Syrup Swaps: Instead of a simple sugar syrup, you could use honey for a more traditional baklava flavor. You could also add a splash of brandy or rum to the cooled syrup for an extra festive kick, echoing the spirit of traditional mince pies.
• Spice It Up: Add a bit more ground ginger or a dash of nutmeg to the filling for a deeper spice profile. A touch of cardamom would also be a lovely addition.
• The Mincemeat: While store-bought mincemeat is a great time-saver, you can make your own for a truly homemade touch. There are many recipes online for homemade mincemeat that are well worth the effort.

FAQs About Mince Pie Baklava

Making a new recipe can bring up a few questions. Here are some of the most common ones to help you along the way.

Q: Can I make Mince Pie Baklava ahead of time? A: Absolutely! This dessert actually improves over a day or two as the flavors meld together. It can be stored in an airtight container at room temperature for up to a week.

Q: Why is my filo pastry tearing? A: Filo pastry is very delicate. Tearing is often a sign that it’s too dry. Make sure you keep the sheets you aren’t currently using covered with a damp cloth. Work quickly but carefully. Don’t worry too much about small tears; they won’t be noticeable in the final product.

Q: What if I don’t have crystallized ginger? A: You can simply omit it, but it does add a nice spicy, chewy element. If you want to replace it, a little bit of finely chopped candied orange peel could work as a substitute.

Q: How do I know when the baklava is done baking? A: The top layer should be a rich, golden brown color. You’ll be able to see the edges browning nicely as well. It should also sound crisp if you tap it lightly. The final 5-minute bake after adding the syrup is key for the final texture.

Q: Can I use honey for the syrup? A: Yes, you can. Honey will give the Mince Pie Baklava a slightly different but equally delicious flavor. You may need to adjust the amount slightly as honey is sweeter.

Conclusion: Mince Pie Baklava

This Mince Pie Baklava is a true culinary masterpiece—a perfect marriage of two beloved traditions. It’s a spectacular festive fusion dessert that goes beyond the ordinary, offering a sophisticated and delicious alternative to the usual holiday fare. From the buttery, crisp layers of filo to the rich, spiced filling, every bite is a delightful surprise. Preparing this dish is a rewarding experience, and serving it will undoubtedly make you the star of your next holiday gathering. It’s more than just a sweet treat; it’s a celebration of global flavors and a testament to the joy of creative cooking. This Mince Pie Baklava is a new holiday classic in the making.

Mince Pie Baklava: A Festive Fusion Dessert That Will Steal the Show

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• Author: David Andersson
• Total Time: 1 hour 5 minutes
• Yield: 16 pieces
• Diet: Vegetarian

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Description

At its heart, Mince Pie Baklava is a creative mash-up of two iconic desserts. On one side, you have the mince pie, a staple of British Christmas celebrations. It’s a small pastry filled with mincemeat—a sweet, spiced fruit mixture that traditionally contained meat but is now purely vegetarian. Mince pies evoke a feeling of cozy holiday warmth with their aromatic blend of dried fruits, spices, and often a splash of brandy or rum.

 

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Ingredients

• Filo pastry – 2 x 270g packs
• Butter – 250g, melted
• Mincemeat – 350g
• Ground almonds – 100g
• Pistachios – 100g, chopped
• Pecans – 70g, chopped
• Crystallised ginger – 25g, finely chopped
• Orange zest – from 1 orange
• Sea salt – a pinch

For the syrup:

• Granulated sugar – 200g
• Cinnamon sticks – 3
• Orange rind – peeled from 1 orange
• Orange juice – from the same orange

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Instructions

• Prep the tin: Preheat oven to 160°C (140°C fan). Line a 25x35cm tin with parchment and brush with melted butter.
• Make the filling: Mix mincemeat, nuts, ginger, orange zest, ground almonds, and salt in a bowl.
• Layer the pastry: Cut filo sheets to fit the tin. Layer 10 sheets, brushing each with butter. Spread the filling evenly.
• Top layers: Add remaining filo sheets, brushing each with butter. Brush the top generously.
• Cut & bake: Score into diamonds or squares. Bake for 1 hour until golden.
• Make syrup: Simmer sugar, cinnamon sticks, orange rind, and juice until thick. Pour over hot baklava.
• Final bake: Increase oven to 180°C (160°C fan) and bake for 5 more minutes.
• Cool & serve: Let cool completely before slicing. Keeps well for up to a week!

Notes

This festive twist on a classic baklava brings together the warm, spiced flavors of mince pies with the nutty sweetness of traditional baklava. Perfect for holiday gatherings, it can be served warm with a scoop of vanilla ice cream or enjoyed cold with a cup of tea or coffee

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Middle Eastern / British)

Nutrition

• Serving Size: 1 piece
• Calories: 290
• Sugar: 22g
• Sodium: 95mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 4g
• Cholesterol: Low

Keywords: Mince Pie Baklava