Wednesday, 16 December 2015 - , , , , , , , , , 0 comments

RECIPE : Mince Pie 'Cinnamon Sticks'

I was asked to bring a low fat treat to my WeightWatchers meeting this week and I couldn't think of anything more festive and cute than my mince pie 'cinnamon sticks'.
These crisp little icing-sugar dusted gems are so quick and simple to make, fill the kitchen with a wonderfully authentic Christmas aroma and won't damage your waistline either!
The beauty of this recipe is that you can make a few at a time or a large batch which will keep for a few days. I made 54 in just over an hour including the tying of the bundles!


They work out to 1sp/1pp/approx.58kcal per stick or 3sp/3pp/approx.174kcal per tied bundle of 3 sticks-less than half the smartpoints/propoints/calories of a standard mince pie!


YOU WILL NEED : (Per 6 sticks)

1 sheet filo pastry
40g mincemeat
(I used a Tesco one with vegetarian suet which worked out to 1pp per 10g)
Frylight oil
1 teaspoon ground cinnamon
1/2 teaspoon icing sugar


String for tying the bundles


Preheat the oven to 180C/350F/Gas4

Line your baking tray with non stick baking paper.

Weigh the mincemeat into a small ramekin pot. Even if you are making a large batch, weigh the mincemeat in 40g measures per 6 sticks. It's easier to portion it out evenly if you do this.

Take a sheet of filo pastry and place flat on your work surface. If making a larger batch, you can work with 2-3 sheets at a time.

Roll and wrap any remaining filo pastry in clingfilm even if making a large batch. This will prevent it from drying out in the air.

Cut the sheet of filo pastry into 6 even rectangles using kitchen scissors.

Divide the mincemeat equally between all 6 filo rectangles. Place it in a rough line towards one end of each rectangle. Leave space at the edges as it will ooze out when baking.

Working quickly to prevent the pastry from drying out, fold the short end over the mincemeat.

Then roll up quite tightly until you have formed a little tube about the size of a cinnamon stick.

Repeat the process until you have made as many as you are planning to do. Put them seam-side down onto the baking tray and mist with Frylight oil.

Sprinkle with cinnamon-it can be quite uneven.

Bake for 15-20 minutes in a preheated oven at 180C/350F/Gas4 until crisp to the touch and pale golden in colour. Pop onto a wire rack to cool. Don't worry if some of the mincemeat has oozed out, or if the pastry flakes a little.
These are meant to look rustic!

While the sticks are cooling, select your serving plate and decorative string. I used this lovely cotton bakers' string traditionally used to tie around artisan loaves of bread.

Once cooled, tie the sticks in bundles of 3 then place back on the cooling rack to be dusted with icing sugar.

I buy my icing sugar in a dredger that dispenses a very light, even dusting. You could use a sieve and a teaspoon. You only need a little just to cover any messy areas and make them look festive and professional.

Finally, stack the bundles in a random pile onto your serving plate.

If making these in advance, allow to cool completely before popping into an airtight container where they will stay fresh for a few days. You can reheat gently in a very low oven (even with the string on) if you like to serve them warm.



You could serve these warmed as a dessert with some Slicecream parlour cinnamon icecream
(Click HERE for recipe)
Or a dollop of Total Greek Yoghurt




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