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Mince Pie Stuffed Croissants with Brandy Mascarpone

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Feeds 4 - Ready in 15 minutes


This super-indulgent festive brunch is so easy to make, with spiced mincemeat, orange zest and ready-made all butter croissants

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  • 4 Co-op all butter croissants, halved lengthways

  • 6 tbsp Co-op mincemeat

  • Zest of 1 orange

  • 3 Co-op Irresistible Scottish shortbread fingers, crumbled

For the Brandy mascarpone:

  • ½ x 250g tub Co-op mascarpone

  • 2 tbsp Co-op Napoleon brandy

  • 1 tbsp Co-op Fairtrade light brown soft sugar


  1. Preheat the oven to 180°C/fan 160°C/Gas 4

  2. Start with the mascarpone: combine it with the brandy and sugar, then chill until required

  3. Lay the bottom halves of the croissants on a baking tray and spread each with 1½ tbsp of the mincemeat

  4. Sprinkle over most of the zest, then three-quarters of the crumbled shortbread. Sandwich with the top halves of the croissants.

  5. Sprinkle with the remaining shortbread

  6. Bake for 8 mins, until crisp

  7. Serve immediately, with a dollop of brandy mascarpone on the side and the reserved orange zest scattered over