Mince Pie Croissants

This festive treat from Delifrance is a guaranteed show-stopper. These Mince Pie Croissants take the best bits of a traditional mince pie and give them a buttery, flaky twist. Each croissant is generously filled with rich mincemeat, brushed with a glossy apricot glaze, and finished with a crunchy homemade crumble topping. The result is a warm, fragrant bake that feels both familiar and delightfully different. Perfect for seasonal menus, Christmas brunches or a cosy afternoon pick-me-up, they’re a simple way to add a little extra sparkle to the festive season.
Cooking Time
60
Portions
4

Ingredients

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  •   Delifrance Butter Croissant 18617 (baked & cooled)
  • g mincemeat
  • g apricot jam
  • ml water
  • g butter (chilled & cubed)
  • g plain flour
  • g demerara sugar
  •   pinch of salt
  •   Icing sugar to finish

  • 1

    Step 1

    Preheat oven to 150°C.
  • 2

    Step 2

    Rub the butter into the flour to make a breadcrumb texture & mix in the sugar. Spread over a non-stick baking tray and bake in the oven for 20 minutes until cooked through – leave to cool at room temperature and store in an airtight container.
  • 3

    Step 3

    Melt the apricot jam in a small saucepan, pour in the water and simmer for 5 minutes – cool to room temperature.
  • 4

    Step 4

    Slice the croissants ¾ of the way through and open them gently.
  • 5

    Step 5

    Spread a generous layer of mincemeat on the croissant and close the lid.
  • 6

    Step 6

    Using a pastry brush, brush a thin layer of the apricot glaze over the top of the croissants.
  • 7

    Step 7

    Sprinkle a generous amount of the crumble topping on the croissants, sticking it with the apricot glaze.
  • 8

    Step 8

    Dust with icing sugar to finish.

Ingredients

  • 4 Delifrance Butter Croissant 18617 (baked & cooled)
  • 500 g mincemeat
  • 100 g apricot jam
  • 35 ml water
  • 25 g butter (chilled & cubed)
  • 50 g plain flour
  • 50 g demerara sugar
  • pinch of salt
  • Icing sugar to finish