Puff Pastry Christmas Tree

Is there anything more festive for a holiday party than a whimsical Christmas Tree Puff Pastry? Our version is stuffed with a simple but infinitely flavorful almond and cream cheese paste, tangy raspberry jam and just enough powdered sugar to satisfy even the most discerning palate.

Course Breakfast

Cuisine American

Keyword easy danish, easy pastry, cream cheese pastry, almond pastry, christmas tree puff pastry

Prep Time 15

Cook Time 20

Chill time 10

Total Time 45

Servings people

Calories 387kcal

Author Nicole

Cost $15

Equipment

1 Large baking sheet
1 standing mixer

Ingredients

2 sheets puff pastry
8 oz almond paste
1/4 cup powdered sugar
2 tbsp butter
6 oz cream cheese, softened
9 tsp raspberry jam
1 large egg + 1 tbsp water

Instructions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
Add almonds paste, softened butter, cream cheese and powdered sugar to a stand mixer fit with a paddle attachment. Beat the mixture until smooth.
Lay one sheet of puff pastry on the prepared baking sheet. Spread the almond mixture all over the puff pastry sheet. Dollop the jam a teaspoon at a time over the almond mixture. Gently spread to cover the almond. Cover with second piece of puff pastry. Chill in the freezer for 7-8 minutes until the filling is firm.
Use a sharp knife or pizza cutter to cut two 1-inch vertical slits 3-inches apart at the bottom of the middle of the pastry. Cut across to make the "stump" of the tree. Save the sides to bake alongside the tree.
Use the same knife to trace a diagnal line from the middle top of the pastry to the left bottom corner. Repeat on the other side but take the diagnol to the right bottom corner. Use small cookie cutters (I like stars, snowflakes and ornaments) to make shapes from the scrapes on the sides. Remove the scraps and reserve the fun shapes.
Use the same knife or a pizza cutter to slice horizontal lines 3/4-inch wide to make the "branches" of the tree. Make sure to leave 1a inch "trunk" in the middle. Repeat on the other side
Take the "branches" of the tree and twist them one or two times. Repeat for all branches.
Mix the egg and 1 tablespoon of water together in a small bowl. Use a pastry brush to coat the top of the pastry with egg wash. Place in the oven and bake for 15-18 minutes until golden brown and crisp. Check the oven at 10 minutes to see if the scrape pieces have finished cooking, the will brown faster than the Christmas tree.
Serve warm or room temperature.

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