These beautiful and festive Viennese holiday cookies will fly off everyone’s plates.

Mincemeat scrolls

Prep 20 min | Total 1 hour and 10 min

Ingredients:

• 1/3 cup sultanas
• 1/3 cup dried currants
• 1/3 cup candied mixed peel
• 2 tbsp orange zest
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 cup brandy
• 2 tbsp amaretto
• 450g pkg all-butter puff pastry sheets (preferably President’s Choice), thawed in fridge
• 1/4 cup coarse sugar

Method:

Combine sultanas with currants, peel, orange zest, brown sugar and spices in a medium bowl. Stir in brandy and amaretto. Microwave on high 3 min, stirring halfway through, or let mixture stand for 15 min. Scrape into  a food processor. Whirl until puréed, scraping down sides as needed.

Position oven racks in top and bottom thirds of oven. Preheat to 400F. Line 2 large baking sheets with parchment.

Unroll cold puff pastry sheets. Divide mincemeat between pastry sheets. Spread in an even layer to the edges. Tightly roll opposite ends of each sheet to the centre until they meet. Freeze logs on a baking sheet until just firm, about 20 min.

Remove 1 log from freezer and slice into 1/4-in. slices. Press a cut side  into coarse sugar. Arrange cookies, sugar-side up, on prepared sheets about 1 in. apart.

Bake in top and bottom thirds of oven, switching sheets halfway through, until golden brown and crisp, 16 to 18 min. Transfer to a rack to cool completely. Repeat with remaining log. Store cookies in an airtight container up  to 1 week or freeze at least 1 month.

Makes 40 to 45 cookies | Per cookie  55 calories, 1 g protein, 7 g carbs,  2 g fat, 31 mg sodium.

Prep Tip: If using a block of puff  pastry dough, roll out dough to  a 10-in. square.

Courtesy Claire Tansey

www.chatelaine.com

@chatelaine

@tanseyclaire

Photo credit: Erik Putz