I wish you could get a whiff of how great these smell, then I wouldn’t have to write anything. And I wouldn’t have to come up with a ridiculous word to try and describe the smell… err… sniff-diddly-icious… I guess.
Joni pretty much made this batch by himself, they’re that simple. He loved being in charge in the kitchen, narrating his every move as if hosting his own cooking show!
I plan on making a couple of these rolls on Christmas eve and keeping them in the fridge overnight. Then on Christmas morning I’ll slice them up and pop them in the oven to cook and we can munch on them while the boys rummage through their Santa stockings. A perfect Christmas breakfast… I honestly can’t wait!
- 400g (14oz) jar mincemeat
- 1 large cooking apple, peeled, cored and grated
- finely grated zest of 1 orange
- 320g (11oz) sheet ready rolled puff pastry
- 1 egg, beaten
- 2 heaped tbsp icing sugar, plus a little more for dusting
- Preheat he oven to 200C/390F. Line 2 baking sheets with baking parchment.
- Place the mincemeat in a mixing bowl, add the grated apple and the orange zest, mix until well combined.
- Unroll the sheet of pastry, with the short end facing you. spread the mincemeat mixture over the pastry, leaving a 2cm boarder along the top edge.
- Brush the top edge with a little beaten egg and tightly roll the pastry up away from you. Wrap in clingfilm and chill in the freezer for 10 minutes.
- Once chilled, cut the ends off of the roll and cut into 10 slices. Arrange the slices on the prepared baking sheets, leaving plenty of room for them to puff.
- Bake for 20-25 minutes, until puffed and golden. Allow to cool completely.
- Place the icing sugar in a bowl and add a few drops of cold water, mix until it is thick but drizzles easily off of the end of a spoon. Drizzle over the cooled swirls and dust with a little extra icing sugar, if you like.