Winter fruit swirls
- 320g Jus-Rol Puff Sheet
- 100g Extra Special Mincemeat with French Brandy & Ruby Port
- 100g icing sugar
- ½tsp almond essence
Unroll the pastry, leaving it on the paper, then carefully cut in half widthways to create 2 rectangles. Spread the mincemeat half over each piece of pastry. Lay one rectangle on top of the other, mincemeat-side up.
Tightly roll up lengthways to make a sausage shape. Wrap in the paper and freeze for 30 mins – this will make slicing easier.
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
Slice the pastry roll into 12 and arrange the swirls on the baking trays, spaced well apart. Bake for 15 mins or until golden brown and well risen.
Meanwhile, put the icing sugar and almond essence in a bowl. Stir in just enough water to make a thick icing. Drizzle a little over each swirl and serve warm.