Sweet, flaky, and bursting with festive flavor, Mincemeat Pinwheels are a must-try treat! Buttery puff pastry wraps around spiced dried fruit mincemeat, topped with a delicate almond icing drizzle. With store-bought ingredients, they’re as simple as they are delicious!
Mincemeat Pinwheels are one of my favorite easy treats for Christmas, or really any time you’re craving something festive and delicious.
They’re made with buttery puff pastry rolled up with spiced mincemeat, then baked until golden and flaky. Think of it as the essence of Christmas wrapped in pastry and a tasty (and easy!) alternative to traditional mince pies.
If you’re new to mincemeat, don’t let the name throw you off. It’s a very popular British holiday ingredient that's a sweet, spiced mix of dried fruits, citrus, and warm holiday flavors like cinnamon and nutmeg.
What I love most about this recipe is how simple it is.
Using store-bought puff pastry and mincemeat saves loads of time, and you can have these pinwheels ready in no time.
A drizzle of almond-flavored icing over the top adds a sweet, elegant finish that makes them perfect for sharing at a holiday gathering or enjoying with a cozy cup of tea. They're perfect with a Gingerbread Latte too!
If you’ve never worked with puff pastry, don’t worry—it’s easy to handle as long as you keep it cold.
Freezing the rolled dough for a few minutes before slicing makes it easier to cut clean, even spirals.
Trust me, these are a crowd-pleaser, and they’ll quickly become a favorite addition to your holiday baking lineup!
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Why You'll Love This Recipe
- Quick and Easy: Perfect for beginners or when you’re short on time.
- Few Ingredients: Just five main ingredients you probably already have on hand.
- Versatile: Great for breakfast, snacks, desserts, or even as part of a festive spread.
- Visually Impressive: Despite being easy to make, they look bakery-level professional.
- Customizable: Add your own twist with variations or flavor add-ins.
What is Mincemeat?
Mincemeat is a sweet, spiced mixture of dried fruits, citrus peel, and warm spices like cinnamon and nutmeg.
Originally, it included meat, but modern versions are usually vegetarian, often enriched with brandy or rum for flavor.
It's a festive staple in British cooking, commonly used in pies, pastries, and desserts during the holidays. Try it in mince pies.
Ingredients
- Puff Pastry: The star of the show, puff pastry bakes into delicate, buttery layers. Store-bought works perfectly, but if you’re ambitious, homemade puff pastry is an option.
- Mincemeat: A spiced fruit mixture with raisins, currants, and citrus peel. Store-bought is convenient, but feel free to use homemade for extra flair.
- Egg: Adds shine and helps the pastry bake to a golden brown.
- Powdered Icing Sugar: For a simple, sweet drizzle that ties everything together.
- Almond Extract (or Vanilla): A small touch that elevates the flavor of the icing. Vanilla works just as well if almond isn’t your thing.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Unroll the pastry sheet and cut it in half widthways (you will have 2 long rectangles).
Divide the mincemeat between the two pieces of pastry and spread to the edges.
Stack the pastry so the mincemeat is on top.
Roll it up tightly along the long edge so you have a long sausage shape.
Wrap it in the baking paper that the pastry came in, and place it in the freezer for 20 minutes. (Cut it in half and wrap both pieces, if necessary to fit in your freezer).
Preheat the oven to 200°C. Line two baking sheets with baking paper.
Slice the chilled pastry into 12 equal slices.
Lay each swirl down on the baking sheets, spaced well apart. Brush the swirls with the lightly beaten egg. Bake for 12-15 minutes or until the mincemeat pastry swirls are risen and golden.
Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly.
Meanwhile, stir the powdered icing sugar and almond extract together to make a drizzle.
Drizzle over the slightly cooled mincemeat pinwheels.
Storage
- Storage: Keep in an airtight container at room temperature for up to 3 days. Reheat gently in a low oven to refresh.
- Freezing: Freeze unbaked pinwheels after slicing. Store in a single layer on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Top tips
- Chill Time is Key: Freezing the roll ensures it holds its shape while slicing.
- Sharp Knife: Use a sharp knife to get clean, even slices.
- Even Baking: Space the pinwheels well apart to allow for puffing and spreading.
- Drizzle Control: Let the pinwheels cool slightly before drizzling to avoid a runny mess.
FAQ
Yes, but it won’t be as flaky. Puff pastry is preferred for the best texture.
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📖 Recipe
Mincemeat Pinwheels
Ingredients
- 350 g puff pastry sheet 12 ounces
- 200 g mincemeat 7 ounces
- 1 egg lightly beaten
- 100 g powdered icing sugar ¾ cup
- 1 teaspoon water
- ½ teaspoon almond extract or vanilla
Instructions
- nroll the pastry sheet and cut it in half widthways (you will have 2 long rectangles).
- Divide the mincemeat between the two pieces of pastry and spread to the edges.
- Stack the pastry so the mincemeat is on top.
- Roll it up tightly along the long edge so you have a long sausage shape.
- Wrap it in the baking paper that the pastry came in, and place it in the freezer for 20 minutes. (Cut it in half and wrap both pieces, if necessary to fit in your freezer).
- Preheat the oven to 200°C. Line two baking sheets with baking paper.
- Slice the chilled pastry into 12 equal slices.
- Lay each swirl down on the baking sheets, spaced well apart.
- Brush the swirls with the lightly beaten egg.
- Bake for 12-15 minutes or until the mincemeat pastry swirls are risen and golden.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly.
- Meanwhile, stir the powdered icing sugar and almond extract together to make a drizzle.
- Drizzle over the slightly cooled mincemeat pinwheels.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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