Mince Pie Baklava
Crisp filo pastry layered with spiced mincemeat, toasted nuts, and orange zest, then soaked in warm cinnamon syrup. This sits somewhere between a traditional mince pie and Middle Eastern baklava, taking the best of both: the deep fruit and spice notes of British Christmas baking and the shattering crunch of buttered filo.
The syrup soaks through the layers so each piece pulls apart sticky and golden, with bursts of pistachio and walnut cutting through the sweetness. It works well as a centrepiece dessert or sliced small for afternoon tea alongside coffee.
Mince Pie Baklava
Crisp layers of buttered filo filled with spiced mincemeat and nuts, soaked in orange cinnamon syrup. An easy festive twist on traditional mince pies and baklava.
Ingredients
- 1 pack filo pastry (about 270g or 12-14 sheets)
- 300g unsalted butter, melted (100g for filling, 200g for brushing)
- 500g mincemeat
- 200g mixed nuts, finely chopped (walnuts, pistachios or pecans)
- 100g ground almonds
- 2 tbsp orange zest
- 3 tsp mixed spice or cinnamon
- Pinch of salt
- 100ml water
- 80g honey
- 100g sugar
- Juice of an orange
- 1 tsp cinnamon
Instructions
- Heat the oven to 170°C fan.
- Mix the mincemeat with chopped nuts, ground almonds, orange zest, mixed spice, salt, and 100g of the melted butter.
- Butter a 16x12x1 inch baking tin well with some of the remaining melted butter. Layer 6 sheets of filo in the tin, brushing each sheet generously with melted butter between layering. Spread over the mincemeat mixture and smooth evenly. Finish with the remaining filo sheets, brushing each layer generously with melted butter.
- Press down lightly. Using a sharp knife, cut into diamonds or squares before baking.
- Bake for about 30 to 40 minutes until deep golden and crisp.
- While it bakes, simmer water, honey, sugar, orange juice and cinnamon for a few minutes until slightly thickened.
- As soon as the baklava comes out of the oven, pour the hot syrup slowly over the cut lines so it soaks in evenly. Cool completely before lifting pieces out. The flavour improves after a few hours.
Nutrition Facts
Calories
285Fat
16 gSugar
22 gProtein
4 gCarbs
32 gApproximate values per serving
Ingredients for Mince Pie Baklava
Filo pastry
The pastry needs to stay covered with a damp tea towel while you work or it dries out and cracks. A standard 270g pack contains about 12 to 14 sheets, which is enough for this recipe. If sheets tear during layering, patch them together with butter, the syrup will hold everything in place once baked. Keep the butter warm so it stays fluid and brushes on easily without tearing the pastry.
Mincemeat
Use a good quality jar-bought mincemeat or homemade if you have it. The mincemeat should be thick and sticky rather than wet. If it looks very liquid, drain off any excess moisture before mixing with the nuts, otherwise the bottom layers of pastry can turn soggy. Vegetarian mincemeat works just as well as traditional suet-based varieties.
Mixed nuts
Walnuts and pistachios are traditional for baklava and pair well with the spiced fruit, but pecans also work. Chop them finely so they distribute evenly through the filling and don't create large pockets that make cutting difficult. Toasting the nuts briefly before chopping deepens their flavour, though this is optional.
Honey and orange syrup
The syrup should be warm but not boiling when poured over the hot baklava. If it's too thick, it won't soak through the layers properly. If too thin, it runs off and pools at the bottom. It should lightly coat the back of a spoon when ready. The honey adds floral notes that work well with cinnamon and orange.
Mince Pie Baklava Variations
Spiced syrup
Add a star anise or a few cardamom pods to the syrup while it simmers for a more aromatic finish. Strain them out before pouring. A small piece of fresh ginger also works well if you want extra warmth.
Nut variations
Swap half the mixed nuts for finely chopped dried cranberries or chopped glacé cherries for extra festive colour and a sharper sweetness. Hazelnuts work well in place of walnuts if that's what you have.
Chocolate drizzle
Once the baklava has cooled and the syrup has set, drizzle melted dark chocolate over the top in thin lines. This adds richness and looks impressive for serving. Let the chocolate set fully before cutting into pieces.
Boozy syrup
Stir a tablespoon of brandy, rum, or Grand Marnier into the syrup after it's reduced. The alcohol mellows but leaves a warm, rounded note that complements the mincemeat.
Tips for Perfect Mince Pie Baklava
Cutting before baking
Always cut the baklava into portions before it goes in the oven. Once baked, the pastry is too crisp and will shatter if you try to slice through it. Cut firmly and cleanly so the knife goes all the way to the base of the tin. This lets the syrup flow into every layer.
Butter generously
Don't hold back on the butter. Each sheet of filo needs enough to saturate it fully, which creates the crisp, flaky texture. If the pastry looks dry in places, add more. The butter also helps the syrup absorb evenly once baked.
Hot syrup on hot baklava
Pour the syrup over the baklava as soon as it comes out of the oven while both are still hot. This allows the syrup to sink through all the layers rather than sitting on the surface. If the baklava cools first, the syrup will pool and make the top soggy without reaching the base.
Cooling time
Let the baklava cool completely in the tin before trying to lift pieces out. The syrup needs time to set and firm up the layers. If you try to serve it warm, the pieces will be too soft and sticky to handle cleanly. The texture improves after a few hours, or even overnight.
Storage and Make Ahead
Storage
The baklava keeps well at room temperature for up to five days in an airtight container. Don't refrigerate it because the pastry will lose its crispness. If the top softens slightly after a day or two, a brief warm in a low oven (about 150°C for 5 minutes) will restore some of the crunch.
Make ahead
You can assemble the baklava a day in advance and keep it covered in the fridge before baking. Let it come to room temperature for 20 minutes before cutting and baking. The syrup can also be made ahead and gently reheated when needed.
Freezing
The baked and cooled baklava freezes well. Wrap individual pieces tightly in cling film, then freeze for up to two months. Thaw at room temperature and warm briefly in the oven to crisp the pastry again before serving.
How to Serve Mince Pie Baklava
Serve at room temperature or slightly warm with vanilla ice cream or a dollop of clotted cream. The richness of the baklava works well with something cool and plain to balance the syrup. It also pairs nicely with strong coffee or spiced tea. For a more indulgent presentation, drizzle extra warmed honey over each piece just before serving.
