All you need is a sheet of puff pastry and our filling that tastes so much better than the store-bought stuff (but can be stored just as easily).
Prep a nice batch of the fruit mince one evening and use it to make these or fill little tart shells for homemade mince pies. It has a delicious blend of sweetness and spice, from the juice and zest of oranges, a dash of maple syrup and all the lovely flavours from cinnamon, ginger, cloves and nutmeg. Your whole house will smell like Christmas!
If you try our Spiced Fruit Mince Scrolls make sure to take a photo and tag us on Instagram!
1 apple diced
1/3 cup Raisins / Sultanas
1/3 cup Currants
1/3 cup Cranberries
Zest of 1 orange
2/3 cup orange juice
1/3 cup maple syrup
2 Cinnamon sticks
½ tsp mixed spice
½ tsp ground ginger
1 tbsp Coconut Oil
To prepare the fruit mince (can be done ahead): Place all ingredients in a small saucepan over medium heat. Bring to the boil, stirring occasionally, then reduce heat and allow to simmer for 30 minutes – 45 minutes, or until liquid has reduced and thickened. Remove from heat allow to cool. Keep in refrigerator until ready to use.
When ready to make, preheat oven to 180ºC.
Remove Puff Pastry from freezer (if frozen) and allow to defrost for 10 minutes or until it is easy to roll up but not too soft.
Spread entire sheet of pastry with fruit mince, leaving 1cm at the end of the sheet free from mince, to be used to seal scrolls together.
Roll tightly and wet that remaining 1cm with water then press firmly to seal scroll and keep mixture in.
You will now have a log of pastry filled with fruit mince, which can be chopped with a sharp knife into twelve equal rounds.
Place each scroll round onto a baking paper-lined tray.
Using a pastry brush, brush pastry with lightly beaten egg to give your scrolls a shiny appearance.
Bake in preheated oven for 15 minutes or until lightly golden and fruit mince oozing out! Best served on the day of baking.