Pastry Christmas Tree

As promised! The next in my series of easy Christmas-y recipes. Spoiler alert, this one also uses our DJK fruit spread (I can't help myself) for low sugar sweetness. This is also a fun one to do with the kids, with a bit of supervision of course. 

Method:

Preheat oven to 180 degrees, and line a baking tray with non-stick paper. I find it better to work with the tray vertical for extra room.

On a flour dusted board, place both sheets of pastry on top of each other. Cut a triangle in the 2 sheets of pastry. 

Place 1x triangle on the tray. This will form the main part of the tree.

With the spare pastry cut 2x tree trunks and 2x stars. 

Place one of the tree trunks on top of the first triangle on the tray. Place the star at the top. 

Break the egg into a bowl and mix with a fork. Brush the egg around the edges of the tree, trunk and star. 

Spoon the fruit spread in the middle of the tree, including star and trunk.

Place the other tree trunk first before placing the other triangle on top, as well as star. Gently press edges together and egg wash the top.

With a knife, cut down both sides of the tree leaving a space at the top, as well as leaving a space in the middle.

Once pastry is cut, twist each “branch” slightly.

Egg wash branches again, and place in oven for 10 minutes or until golden on top. Once cooked and cooled down, take off a branch and enjoy!

Be sure to check out our Dr Julie's Kitchen Fruit Spread Cookbook if you liked this recipe!

Remember you can add any book of choice in our limited edition Christmas bundles too which have the option of gift wrapping - Christmas made easy & healthy!

xx Dr Julie