Biscoff Puff Pastry Christmas Tree
A quick and easy cookie butter puff pastry Christmas tree. This simple pull apart Christmas tree recipe is filled with Biscoff cookie butter spread. The perfect sweet sharing platter for the holidays!
Ingredients
- 2 ready to bake puff pastry sheets
- ⅓ cup crunchy Biscoff cookie butter spread or other cookie butter spread
- 1 egg for egg wash
- 1 tablespoon powdered sugar for dusting
Instructions
- Begin by pre-heating the oven to 425°F (220C/200C Fan).
- Line a baking sheet with parchment paper and place one rectangular sheet of puff pastry on the sheet. (see note)
- Spoon out dollops of cookie butter and use an offset spatula to spread out evenly over the full sheet.
- Place the second puff pastry sheet over top and press gently to sandwich together. (see note)
- Using a knife, lightly trace a basic tree outline into your puff pastry. Start from the centre of the top short side, drawing a long triangle down, to points about 2" up from the bottom short side. (see note) This will give you space at the bottom for your tree trunk.
- Trace a tree trunk about 1.5" wide overlaying the mid-point of the bottom short side and rising up to the line with the bottom of your tree.
- Once you're happy with your tree outline, cut away the excess pastry, reserving this for decoration.
- Lightly score lines up from the sides of your trunk (making a long rectangle over the centre of your tree) - these will provide guidelines for when you slice your branch segments.
- Cut straight lines in from the outer edge of your tree to the guidelines on each side (leaving the core of the tree intact) to make segments or 'branches'. Each should be about 1"-1.5" wide. (see note)
- Once segmented, twist each branch one or two times to give the swirl of Biscoff and pastry.
- Using excess pastry, cut out a star to place on top of the tree (see note).
- In a small bowl beat your egg and then brush this over the pastry.
- Bake in the centre of your pre-heated oven for about 20 minutes, until puffed and going golden on top.
- Once baked, remove from the oven, dust with powdered sugar and serve.
Notes
If your sheet are a bit bent from their packaging, you may want to roll this out lightly to flatten into a rectangle. Be sure to roll both sheets out to similar sizes to ensure that they sandwich together well and evenly. See the post for more tips and tricks.
For drawing the triangle, you don't need to be completely precise, if you trace lightly you can rub away the lines and re-draw these if needed. For more description of designing your tree and photos, see the above post.
The exact width of the branches is a matter of personal choice. Just keep in mind that very wide segments will not twist easily. Similarly, very narrow segments may make the dough a bit flimsy and rip. The important thing, from an aesthetic perspective, is to ensure that the right side and left side of your tree mirror each other in the number of branches and that the segments more or less line up.
Additional excess pastry can be sliced into strips and twisted in the same style as the tree branches. These can be baked alongside your tree for extra pastry bites, so there's no need to waste!
Nutrition
Calories: 408kcalCarbohydrates: 34gProtein: 6gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 20mgSodium: 160mgPotassium: 45mgFiber: 1gSugar: 5gVitamin A: 30IUCalcium: 9mgIron: 2mg
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