Mince pie Baklava – Willey’s Weekly Bake 170




Second instalment of #Willeyschristmasbake. I love Christmas baking so much but actually a lot of Christmas recipes I am not a big fan of Mince pies being one of them, too many raisins for my liking. But this is a way to make mince pies a million times better! I know you could say this is slightly cheating as I didn’t make the pastry but filo is very very fiddly and time consuming and at this time of year I don’t have time for that!


  • 220g Mincemeat
  • 1 Pack of filo pastry
  • 50g Pistachios
  • 50g Ground almonds
  • 75g Butter
  • 2 Oranges
  • 80g Granulated sugar
  • Cointreau, Gran manier or triple sec


  1. Preheat the oven to 180 degrees celsius.
  2. Chop the pistachios into small pieces.
  3. In a large bowl, mix the mince meat, pistachios, ground almonds, zest of two oranges until evenly mixed. IMG_5690
  4. Line a 20 x 30cm baking tray with a teflon sheet.
  5. Melt the butter in a small bowl.
  6. Layer filo pastry brushing with butter between layers, lay about 5 sheets. IMG_5694
  7. Spread a thin layer of the mince pie filling on top of the filo pastry. IMG_5695
  8. Then layer 5 more sheets of filo pastry on top repeating step 6.
  9. Repeat step 7 using the remaining mince pie filling.
  10. Repeat step 6 again, be liberal with the butter at this stage.
  11. Then cut diagonal lines across the baklava to create a diamond shape. IMG_5696
  12. Bake in the oven for 20 minutes.
  13. Whilst in the oven make the sugar syrup by adding the juice of one orange, and 2 tbsp of cointreau and the granulated sugar into a small saucepan.
  14. Making sure to stir the syrup constantly on a medium heat until all the sugar has dissolved. IMG_5692
  15. Then pour and brush the syrup oven the baklava and bake in the oven for a further 5 minutes.
  16. Enjoy warm or cold.


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