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Mince pie-stuffed croissants with brandy mascarpone

Mince pie-stuffed croissants with brandy mascarpone


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

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    2565kj 612kcal
  • Fat
    High 40%
  • Saturates
    High 87%
  • Sugar
    High 56%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 77g

Bring Co-op to your front door

Big Bag Option


  • 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

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