Method
- Preheat oven to 200C and line a large
baking tray with parchment paper. Spray
the paper lightly with flavourless oil and
dust liberally with plain flour. - Place one of the unrolled pastry sheets
on the tray and spoon over the chocolate
spread, making sure the pastry is
evenly covered. - Sprinkle the chopped nuts and
cranberries over the chocolate and top
with the other sheet of pastry to make
a sandwich. - Using a very sharp knife, trim the edges
of the pastry to make a large triangle
shape. Use a piece of the excess pastry
to cut out a star for the top of the tree. - Leaving a 1 inch ‘trunk’ down the centre
of the pastry, make slashes going out
towards the edges, half an inch apart to
create the ‘branches’. - Carefully twist the strips over several
times to create a candy cane effect
on each. - Once all the strips have been twisted,
brush the whole tree lightly with non-dairy
milk, and transfer to the oven to bake for
20 minutes. - When the tree is golden brown and risen,
leave to cool slightly on the baking sheet
before dusting with sifted icing sugar. - Serve warm or cold.
om living
Makes 1 Tree
Ingredients
- 2 sheets ready rolled, dairy-free puff
pastry, at room temperature - 200g (⅔ cup) chocolate hazelnut spread
- 75g (½ cup) hazelnuts, chopped
- 60g (½ cup) dried cranberries, chopped
- Plain flour, for dusting
- Icing sugar, for dusting
- Non-dairy milk, for glazing the pastry
- Oil spray
Chocolate, Hazelnut
and Cranberry
Christmas Tree
All recipes created by PlantBased Kitchen
(plantbasedmag.com)