manchester

christmas

Apple and mincemeat filo wreath

From 100 Great Desserts - make this on the day, rather than in advance otherwise the pastry will go soggy.

(serves 8-10)

3 large apples (preferably a firm cooking apple such as Howgate Wonder or an eating apple, not Bramley cooking apples)

200g (7oz) mincemeat

75g (3oz) dried cranberries or raisins

100g (4oz) soft brown sugar

2tbsp brandy

100g (4oz) butter, melted

10 sheets filo pastry 30x45cm (12x18in)

100g (4oz) ground almonds

icing sugar for dusting

extra cranberries

holly leaves

single cream

Preheat the oven to 180C/350F/Gas 4. Butter a large baking tray. Peel, core and slice the apples. Mix with the mincemeat, cranberries, soft brown sugar and the brandy. Stir well.

Melt the butter. Lay one sheet of filo pastry flat on the work surface. Brush with melted butter and sprinkle with one-sixth of the almonds. Repeat twice more, then lay a fourth sheet of pastry on top.

Spoon half the apple mixture over the pastry leaving a 5cm (2in) border around the edge. Roll the pastry from one of the long sides to enclose all the filling. Shape into a semicircle and place on the baking tray.

Repeat with four more sheets of filo, butter, the remaining almonds and apple mixture. Place the second semicircle onto the same baking tray and tuck the ends together to form a complete circle. Brush the whole thing with melted butter. Cut one of the last two sheets of filo in half and use to wrap around the joins on the filo ring. Brush with a little butter.

Cut the remaining sheet of filo into stars using a small pastry cutter. Brush with butter and place decoratively on top of the ring. Bake for 35-40 minutes until golden.

Dust with icing sugar and decorate with a few cranberries and holly leaves before serving warm with plenty of fresh cream.