Mince pie-stuffed croissants with brandy mascarpone (V)

This super-indulgent festive brunch makes for an extra special Christmas treat

Feeds 4 • Ready in 15 mins

  • 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. Start with the mascarpone: combine it with the brandy and sugar, then chill until required.
  2. Lay the bottom halves of the croissants on a baking tray and spread each with 1½ tbsp of the mincemeat. Sprinkle over most of the zest, then three-quarters of the crumbled shortbread. Sandwich with the top halves of the croissants.
  3. Sprinkle with the remaining shortbread. Bake for 8 mins, until crisp. Serve immediately, with a dollop of brandy mascarpone on the side and the reserved orange zest scattered over.