Thursday 3 December 2015

Mincemeat and Custard Croissants

mincemeat and custard croissants

It’s December and that usually means I am all festived up to the nines. I love Christmas and everything associated with it.

However this year, whilst still enjoying the season, I am mega busy. We are packing up and moving home in January and I won’t have as much time to invest in celebrations this year. I have to carry on with my full-time work and pack boxes in the evenings and weekends.

This is going to seriously curtail my baking activities, so I’ve decided to try some easy, quick fix recipes that we can all enjoy whilst not slaving too hard in the kitchen.

This recipe only has three proper ingredients (5 if you include water and a wee dash of milk). Last year my mince pie and custard bars went down a storm and I thought I would try another recipe incorporating these flavours.

mincemeat and custard croissants

That’s when I came up with the idea of a mincemeat and custard croissant. Flaky buttery pastry, rich mincemeat and creamy custard, sounds good and fiddly too, right?

Well, you could make all the ingredients from scratch if you so wished, but I used a can of ready to bake croissants, a jar of mincemeat and some instant custard powder. Obviously, go for the best quality ones of each, if you can, to maximise the flavour.

Firstly, I made the custard, as instructed on the pack, except I used one quarter less water than suggested. This gives a thicker custard which is perfect for spreading on the croissant dough, once cooled.

I opened the can of croissants and spread the cooled custard on top, followed by spooning on dollops of mincemeat, spreading this out also.

I rolled the croissants up into crescents (my croissant forming skills, leave something to be desired) and placed them on a tray lined with greaseproof paper. I then popped them in the oven for the allotted time, removed them and allowed them to cool a little.

These were so easy, yet so indulgent. The buttery flakiness of the croissant, matched with the creaminess of the custard and subtle spiciness of the mincemeat, amazing!

These would make a great treat on Christmas morning. Here’s how I made them.

print recipe

Mincemeat and Custard Croissants
Easy to make croissants filled with mincemeat and custard
  • 2 tins ready made croissant dough
  • 1 package (76 gram pack) instant custard powder
  • 1 jar (approx 400 grams) mincemeat
  • Splash of milk
1. Make the custard as instructed less one quarter of the water suggested. Allow this to cool.2. Preheat the oven to the 180C. Line a couple of baking sheets with greaseproof paper.3. Open the cans of croissants and unfurl the dough.4. Divide the cooled custard evenly between the 12 croissants and spread to cover the triangle.5. Open the jar of mincemeat and divide this between the 12 croissant, spreading a little but, keeping away from the edges.6. Roll the croissants into crescents shapes and give each one a wash with some milk.7. Bake for 15 to 20 minutes or until golden brown and mincemeat is bubbling out slightly8. Allow to cool slightly before tucking in.
Prep time: Cook time: Total time: Yield: 12 croissants

mincemeat and custard croissants


  1. Fanny would certainly steal your mincemeat idea! Lovely flavour combo - way better than an omelette!

  2. I admit that I'm not a huge fan of mincemeat but when you add that custard then it's a different deal altogether. I'm grateful that you've remembered just how busy we can be at this time of year (or any time of year come to that) and made things easy for us. Definitely a December treat.

  3. Oooh, now these look pretty special! I've got a couple of jars of mincemeat in the dresser left over from last year, so I may just have to crack one open to try this out!

  4. Wow Stuart these look brilliant, I would love them for Christmas breakfast!


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