Christmas
Couronne
Ingredients
Recipe
• 1 x 378gm pack of all butter puff
pastry
• 1 x 250gm Tin Crème de
Marrons (Chestnut Spread)
• 1 x 410gm Jar Mincemeat
• 1 x Rind of Fresh Orange
• 100gm dark red cherries,
quartered, rinsed and dried
• 100gm good mixed peel (not
essential, if you don’t like it,
leave it out)
• 1tsp Mixed Spice
Here is a brand new recipe
from Sylvia’s Kitchen – no
history here I’m afraid, but a
delicious, adaptable recipe
that I have developed to
create a lovely centrepiece,
especially for the Festive
Season (although it could be
adapted for any time of year
with seasonal produce). I’ve
opted for the packet all butter
puff pastry which really makes
this recipe manageable if
you’re limited on time.
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Method
Pre-heat your oven to 160ºc and line a
flat baking sheet with baking parchment.
Sprinkle plain flour on your ݽɬ