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Festive apple and mincemeat filo pastry strudel wreath - Domestic Gothess

Apple And Mincemeat Filo Wreath

Serves 6-8
Author Domestic Gothess


  • 3 large or 4 small eating apples such as braeburn
  • 300 g (10.5 oz) mincemeat
  • 75 g (2.65 oz) dried cranberries
  • 70 g (⅓ cup + 1 tbsp) light brown soft sugar
  • 125 g (½ cup) butter, melted
  • 10 sheets filo pastry
  • 100 g (3.5 oz) ground almonds
  • icing sugar for dusting


  • Preheat the oven to 180C/350F/gas mark 4. Line a baking tray with baking parchment.
  • Peel, core and dice the apples, mix with the mincemeat, cranberries and sugar.
  • Lay one sheet of filo pastry flat on the work surface, brush with melted butter and sprinkle over ⅙th of the ground almonds; lay another sheet of pastry on top and repeat the butter and almonds, lay another sheet on top and repeat again. Lay a fourth sheet of pastry on top and spread over half of the apple mixture, leaving a 5cm border around the edges. Roll the pastry up from one of the long sides to encase the apple filling, don't roll it too tightly. Shape the roll into a semicircle and place on the baking tray.
  • Repeat with four more sheets of pastry. Place the second semicircle onto the same baking tray and tuck the ends of each half together so that it forms a complete circle. Brush all over with melted butter.
  • Cut one of the remaining sheets of pasty into four strips width-ways. Wrap a strip around each join and around any splits that might have opened up while you were shaping the wreath. Brush with butter.
  • Cut the remaining sheet of filo into stars using a small pastry cutter, brush with butter and place decoratively on top of the ring.
  • Bake for 40 minutes until golden. Carefully slide the wreath onto a serving platter (it is very delicate and you may lose a few stars in the process, a cake lifter is the best tool for the job.) and dust with icing sugar. Serve immediately with custard, cream or ice cream.