I volunteered to make a vegan buffet for work to show that the sort of food I eat isn’t purchased from niche stores and is ‘normal’. I wanted to hammer home that veganism is accessible and isn’t expensive. Alongside Linda McCartney sausage rolls, hummus and homemade mushroom pate (which everyone raved about so much I will post the recipe on here soon!) I decided to adapt a Youtube video I watched for a chocolate filled puff pastry Christmas Tree.
As we are a nut free environment at work I had to forgo stuffing it with Vego spread or Natures Stores, which was a real pity. Instead I used Lidl’s version of Biscoff and smeared it over shop bought puff pastry. It really is a simple exercise and everyone was surprised I’d made it by hand. I’d suggest making the tree branches larger than I did to make them easier to twist and pull. I used pre-rolled puff pastry but you could also use the block and cut it into 2 pieces when its rolled out to the appropriate thickness.
Vegan Puff Pastry Christmas Tree
1 packet of ready rolled puff pastry
4 tablespoons of Biscuit Spread, at room temperature (or chocolate spread, if you prefer)
Plant milk, to glaze before baking
Icing sugar (for decoration)
- Pre heat the oven to 200 degrees.
- Roll out the puff pastry on the baking sheet it comes with. Cut into two even sided pieces.
- Score with a sharp knife the shape of a Christmas tree (as pictured). You can use this as a guide for the second piece of puff pastry which will be placed on top after the 4th step.
- Spread with your filling of choice.
- Place the second piece of puff pastry on top.
- Using a knife cut in the branches, leaving a trunk section of the tree.
- Twist the branches all the way up to the top. Making wider branches than mine will make twisting easier!
- With the excess pastry make a star for the top of your tree.
- Brush lightly with soya (or other) plant milk and bake for 10-15 minutes. Check to make sure it doesn’t burn on the upper branches as they will take less cooking.
- Allow to cool and dust with icing sugar.
Thanks for reading,