Croissant Mince Pies with Frangipani Filling

One of my favourite parts of Christmas baking is finding creative ways to use what’s already in the kitchen. If you’ve ever had a few day old croissants lying around, don’t throw them out, turn them into something spectacular. These Croissant Mince Pies combine the buttery layers of a croissant with fruity mincemeat and a rich frangipani filling.

They’re quick, indulgent, and ideal for Christmas morning or Boxing Day when you want something special without too much fuss. This recipe is also a brilliant way to avoid waste while still bringing something festive to the table.

Ingredients

For the Frangipani Filling:

• 120g butter, softened

• 100g caster sugar

• 1 large egg

• 100g ground almonds

• 20g plain flour

• Flaked almonds, for topping

To Assemble:

• 4–6 croissants (day-old or fresh if needed)

• 6–8 tbsp fruit mincemeat, homemade/shop bought.

Method

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

2. Slice the croissants in half lengthways.

3. Spread a generous spoonful of fruit mincemeat over the bottom half of each croissant.

4. Make the frangipani filling: cream together the butter and sugar until pale and fluffy. Beat in the egg, then fold through the ground almonds and flour until smooth.

5. Pipe or spoon some frangipani filling over the mincemeat. Place the croissant tops back on and spread or pipe more frangipani across the surface.

6. Sprinkle with flaked almonds.

7. Bake for 15–20 minutes until golden, crisp, and smelling beautifully festive.

8. Serve warm as they are, or drizzle with melted chocolate for an extra indulgent touch.

Elliot’s Tips

• Croissants matter: Slightly stale croissants work best because they soak up flavour without becoming soggy.

• Flavour twist: Try using chocolate croissants for a rich variation, or add a splash of brandy to the frangipani mix for grown-up depth.

• Make ahead: Assemble the croissants the day before, keep them in the fridge, and bake fresh in the morning.

• Serving idea: Dust with icing sugar and serve with strong coffee or a glass of mulled wine.