Mincemeat Strudel with a Medieval Twist

Mincemeat Strudel with a Medieval Twist is a modern British recipe for a quick version of strudel using filo pastry that includes mincemeat for a Christmasy twist and pine nuts for extra flavour. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat Strudel with a Medieval Twist.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

6–8

Rating:

Tags : Dessert Recipes Baking Recipes Cake Recipes British Recipes

A mincemeat strudel is easy to make and quite delicious. It can be served as a dessert or a tea-time treat and goes very well with mulled wine. I’m giving this version a medieval twist with the addition of pine nuts to the mincemeat mix. This was a common medieval addition to fruit pies and fruit pastries and having tried it in reconstructed medieval recipes I thoroughly recommend it. Of course, you can add other nut types as well. Pretty much any type will work, though macadamias will better reproduce the effect of pine nuts.

Ingredients:

1 medium-sized egg, beaten with pinch of salt
3 sheets ready-made filo pastry
300g high-quality mincemeat
4 tbsp pine nuts, halved
Ground mixed spice (pumpkin pie spice), for dusting

Method:

Pre-heat the oven to 220C (200C Fan/425F/Gas 7).

Place a sheet of the filo on a large baking sheet and brush with the beaten egg. Layer on the second and third sheets, brushing the top of both with the beaten egg.

Mix the mincemeat with the pine nuts then spoon along one edge of the layered filo sheets before rolling into a large sausage shape. Seal the edges securely with beaten egg and lightly dust the top with the ground mixed spice.

Transfer the strudel to a lightly-greased baking tray, pop into the centre of your pre-heated oven and bake for 8–10 minutes, or until the pastry is cooked through and golden and the filling is piping hot.

When done, carefully transfer to a serving plate and bring to the table with a jug of cream or custard to dollop on top.