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Mincemeat Pinwheels

Mincemeat Pinwheels: This quick and easy recipe uses jarred mincemeat and frozen puff pastry for a delicious addition to any Christmas dessert tray.

Mincemeat Pinwheels: This quick and easy recipe uses jarred mincemeat and frozen puff pastry for a delicious addition to any Christmas dessert tray.

These are Mincemeat Pinwheels are a family favourite around here.  On top of being really yummy, they are super easy.  So if you don’t have time for homemade caramel, or browned flour this Christmas these just might be the recipe for you.  Use your favourite jarred mincemeat and frozen puff pastry.

Mincemeat Pinwheels: This quick and easy recipe uses jarred mincemeat and frozen puff pastry for a delicious addition to any Christmas dessert tray.

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This is the fourth cookie for our Christmas Cookie Week -but strictly speaking it’s not a cookie… not quite a tart either, or a Danish, or a square, we’ll call it a Christmas Treat and leave it at that. 😉  It definitely will be a great addition to any cookie tray for the holidays.

Mincemeat is not as common here in Canada as in Britain.  In fact, lots people don’t even know what it is.  

Mincemeat is basically a mixture of chopped dried fruit -think raisins, currents, orange peel, apples.  It also includes brandy and spices, and sometimes beef suet.

Originally, mincemeat always contained meat, but now a days it doesn’t even have to include beef suet.

mincemeat pastries made Into pinwheels with puff pastry

My family and I really like it, probably because we love any dessert with apples and raisins.  It’s traditionally made into little tarts or pies at the holidays.

easy alternative to mincemeat tarts

Mincemeat Pinwheels

Mincemeat Pinwheels: This quick and easy recipe uses jarred mincemeat and frozen puff pastry for a delicious addition to any Christmas dessert tray.

Ingredients

  • Mincemeat, jarred
  • Butter Puff Pastry, frozen
  • Powdered Sugar

Instructions

  1. Cut one sheet of thawed butter puff pastry into 9 even squares.
  2. Add slits to the corners of each square, taking care not to cut the centre of the square.
  3. Put each square of puff pastry onto a cookie sheet.  Add about a tbsp. of the mincemeat to each square.  And fold in the tips of the slits to form the pinwheel.  Press the centre down quite firmly.
  4. Bake at 350F for about 10-15 minutes on the pastry begins to brown.
  5. Once cool, sprinkle with powdered sugar and enjoy.

frozen puff pastry to make mincemeat pinwheels

how to make a mincemeat pinwheel with frozen puff pastryI saw this version on a British cooking show years ago, and it’s so easy and so tasty, it’s become a favourite of ours.

easy mincemeat pastriesThese Mincemeat Pinwheels are so quick to put together, they’re literally prepared in minutes.  Keep unused mincemeat in the fridge and ready to use for the next batch.

puff pastry mincemeat tarts

mincemeat pastries for Christmas

These are best eaten right away, as the puff pastry is lovely and crisp.  And they’re so easy to make, you can prepare then in small batches and eat them right away.

Christmas cookiesWith Mincemeat Pinwheels, life really is a party!

Christmas Cookie Week Continues

Be sure to check out some of the other cookies for Christmas Cookie Week, including our Brown Sugar Caramel Thumbprint cookies here.

Brown Sugar Shortbread Caramel Thumbprint Cookies: The brown sugar makes the shortbread rich and the oozy, gooey caramel centres are perfect.

 

And try our Toblerone Shortbread Browned Flour Cookies if you missed it here.

Toblerone Shortbread with Browned Flour -The "Famous Phipps Shortbread" with roasted flour, and Toblerone chocolate bar chunks.

Also, our tried and true Sugar Cookie Recipe here.

Sugar Cookies: Grandma's tested and true recipe will become your go-to recipe for soft and tender cut out sugar cookies you can decorate with icing.

Don’t forget to come back tomorrow for our final recipe for  Christmas Cookie Week.

2 Comments

  1. We could have done something about it but the thing id that whenever I make it, it does not take shape for some reason. I think I will have to work on my technique more next time.

  2. Hi Zyn, sorry to hear you’re having trouble with the shape. My suggestions is to press down the centre quite firmly so that it doesn’t come apart as it bakes. Best of luck with it, Dannyelle.

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