Print Recipe
5 from 3 votes

Bramley apple and mincemeat puff parcels

Tangy, melt-in-the-mouth Bramley apples stuffed with festive mincemeat and wrapped in sugar and cinnamon dusted flaky pastry.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Desserts and sweet treats
Cuisine: British
Keyword: apples, Christmas, dessert, festive, pastry, treats
Servings: 4
Author: Emily Leary


  • 2 Bramley apples
  • 8 tsp mincemeat
  • 1 pack of ready rolled puff pastry
  • 1 egg
  • 1 tbsp demerara sugar
  • 1 tsp cinnamon


  • Preheat the oven to 190C (170C fan/375F). Peel the Bramley apples and cut them in half along their equator. Remove the cores.
  • Unroll the puff pastry and divide into quarters.
  • Place an apple half on the centre of each rectangle of puff pastry.
  • Fill the cores of each apple with mincemeat.
  • Wrap the apples up in the pastry by folder the corners into the middle, stretching the pastry a little if necessary to completely seal the parcel.
  • Mix the egg with a splash of water to make an egg wash, then brush the parcels all over.
  • Sprinkle each parcel with sugar.
  • And a pinch of cinnamon.
  • Bake on a greaseproof sheet for 20-30 minutes until golden brown, then serve hot. They're amazing with a drizzle of cool double cream.