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Giant cheesy pastry Christmas tree
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
"Easy yet elegant Christmas starter - puff pastry with camembert and cranberry sauce, only 7 ingredients."
Ingredients:
  • 2 x 375g packet frozen Carême All Butter Puff Pastry, just thawed
  • 125g camembert, chilled
  • 120g (1/3 cup) cranberry sauce
  • 20g (1/4 cup) finely grated parmesan
  • 1 egg, lightly whisked
  • 20.00 ml pepitas
  • Fresh thyme sprigs, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place 1 sheet of pastry on the tray. Cut the pastry from the center point at the top to each bottom corner to create a large triangle. Store the pastry offcuts in the refrigerator wrapped in plastic wrap for later use.
  • Carefully trim the rind off the camembert using a sharp knife and slice into thin 3mm pieces.
  • Lavishly spread the cranberry sauce over the pastry triangle, making sure to leave a 3cm border at the base and a 1cm border along the long edges. Arrange the camembert slices lengthwise on top of the cranberry sauce, adjusting to fit perfectly. Generously sprinkle with parmesan. Trim the excess pastry border from the bottom of the triangle, but leave a piece in the middle to form a 3cm-wide base.
  • Lay the second pastry sheet over the pastry tree. Top with baking paper and a large baking tray. Flip the trays over gently and remove the top tray. Chill in the fridge for 15 minutes.
  • Peel off the top layer of baking paper. Trim the pastry with a small sharp knife to match the bottom layer, leaving a 3cm-wide strip down the middle for the trunk. Cut crosswise from the centre at 2cm intervals to form the branches. Gently lift and twist the pastry branches outwards. Brush with egg wash.
  • Cut a star shape from the pastry scraps and place it on top of the pastry tree. Brush it with egg wash. Decorate by adding pepitas as baubles. Bake for 15-20 minutes or until golden and fully cooked. Finish by sprinkling with thyme before serving.

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