These are a quick and easy take on the Jewish recipe for Rugelach – thin pastry rolled with dried fruit, nuts, jam or chocolate. The light and crispy puff pastry we used here is a bit of a cheat – traditional Rugelach is made using a thinly rolled cream cheese based pastry. However, it does not suffer too much in this interpretation for a moreish mince pie alternative. We got the idea of it from this festive recipe in the New York Times.
The crisp sugar laden pastry is baked with a filling of mincemeat, apricot jam and chopped hazelnuts. Chilling the stuffed pastry roll before cutting into portions for baking helps the pastries keep their shape a little. Whether it is the sugary pastry or the mixture of dried fruit with jam,this is a celebration cookie that you can be proud of.
It is just so easy to make.
It starts with the puff pastry. Shop bought and ideally ready rolled – you will need to roll it out further though. To a thickness of 3 to 5 mm. Then spread on some jam, scatter some nuts and mincemeat.
Once filled, rolled and cooled, cut the pastries into 1 inch (2.5cm) portions.
Brush with milk, douse with caster sugar and bake till golden.
- 300g Puff Pastry
- Plain flour for dusting and rolling pastry
- 4 tablespoons apricot jam
- 2 tablespoon chopped hazelnuts
- 6 tablespoons mincemeat
- 2 tablespoon milk
- 4 tablespoons caster sugar
- Dust your worksurface with plain flour
- Divide the pastry into two portions
- Roll each portion out to a thin rectangle around 2 to 3 mm thin
- Just below the middle of the pastry (lengthwise) brush a generous layer of briefly (10second microwave) warmed apricot jam
- Scatter chopped hazelnuts over jam
- Spread mincemeat over the nuts
- Carefully fold the lower edge of pastry to cover the filling
- On the top half repeat the process, brushing with jam, then scatter nuts and add mincemeat
- Fold the top of the pastry over this filling
- Then carefully fold the bottom filled half over the top half, do not press down on the roll
- Carefully lift and turnover the pastry roll
- Place on a parchment lined baking tray and cover with foil
- Chill in the refrigerator for 30 minutes or in the freezer for 15 minutes
- Whilst the pastry is cooling, preheat oven to 190DegC (180C Fan, 375F)
- Remover and cut into 1 inch (2.5 cm) portions
- Brush with milk then scatter a generous amount of sugar on the pastries
- Bake for 25 minutes or until the pastry is golden
- Allow to cool on a pastry rack
- Store in airtight container between layers of parchment
These make a perfect hostess gift for yourself or your friends this holiday season!
More mince pie alternatives:
A frangipane topped mince pie from our archives.
Pear and mincemeat crumble tarts from How to Cook Good Food
Mince pies with Beetroot pastry from Veggie Desserts
Mince pie madeleines by Fuss Free Flavours
Mince pie macarons by Maison Cupcake