Easy Christmas Mincemeat Croissants Recipe Video
This mincemeat croissants is a very delightful Christmas treat that can be prepared in nearly no time. Watch the easy step by step recipe video below and try it yourself!
Ingredients
240g can ready-to-bake croissant dough
8tsp mincemeat
Icing sugar, for dusing
Baking sheet, lined with baking parchment
Directions
Pizza wheel
1. Set the oven to 200°C/Gas Mark 6
2. Remove the croissant dough from the can, unroll and separate the triangles. Cut each triangle in half lengthways using a pizza wheel.
3. Place a teaspoon mincemeat at the wider end of each triangle and then roll up.
4. Curve the croissants slightly and place them on the lined baking sheet.
5. Bake the croissants in the centre of the oven for 12-15 minutes, until they have risen and are a light golden colour.
6. Remove the croissants from the oven and transfer them to a baking sheet. Dust with icing sugar.
Serve the croissants warm.
Not suitable for freezing.
For more information please visit: http://www.goodtoknow.co.uk/recipes
1. Set the oven to 200°C/Gas Mark 6
2. Remove the croissant dough from the can, unroll and separate the triangles. Cut each triangle in half lengthways using a pizza wheel.
3. Place a teaspoon mincemeat at the wider end of each triangle and then roll up.
4. Curve the croissants slightly and place them on the lined baking sheet.
5. Bake the croissants in the centre of the oven for 12-15 minutes, until they have risen and are a light golden colour.
6. Remove the croissants from the oven and transfer them to a baking sheet. Dust with icing sugar.
Serve the croissants warm.
Not suitable for freezing.
For more information please visit: http://www.goodtoknow.co.uk/recipes
Editors Review
Looking for a quick and easy side dish or appetizer? How about freshly baked mincemeat croissants? These are an easy preparation and do not take very long to bake. Want to know how to make the perfect mincemeat croissant? Watch Sue McMohan share a recipe so simple and delicious that you will want to bake more and more batches.Questions, Comments and Reviews
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