Belton Yule Feuille

Impress your guests with this elegant dessert from Belton which is easy to make and simply delicious.

Cakes and bakes
Christmas Feuille with cream
  • Preparation time 30 minutes (prep. time)
  • Cooking time 10 minutes (cooking time)
  • Serves 8


  • 500g/1lb 4oz (ready-made) Puff pastry 
  • 500ml/20fl oz Whipping cream
  • 1tbsp Brandy
  • 150g/6oz Mr Pitchfork’s mincemeat (or other good quality ready-made mincemeat)
  • Icing sugar (for decoration)


  1. Preheat oven to 220C/425F/Gas 7.
  2. Roll out the pastry large enough to cut out twelve rectangles, each measuring 10cm x 6cm. Top tip: Use a round blade rather than a sharp point as this will achieve a better rise.
  3. Lay the rectangles on a lined baking sheet, prick with a fork, brush with beaten egg and bake for 8-10 minutes until risen and golden brown. Remove from oven and allow to cool.
  4. Gently warm the mincemeat in a pan until the suet has dissolved. Set aside to cool.
  5. In a clean bowl, whip the cream until it forms soft peaks and then gently stir in the brandy. If required, add sugar to taste.
  6. Cut each cooked rectangle in half horizontally and layer the mincemeat and whipped cream inside and gently sandwich together.
  7. Dust with icing sugar to finish, any other festive trimmings you see fit.