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Dualit Product Recipe

Cinnamon Sugar Pastry Christmas Tree

Impress your guests this Christmas with a puff pastry Christmas tree, perfect as a tea time treat, mid-afternoon snack or an extra pudding after Christmas dinner!
Serves: 8-10

Buttery puff pastry encompasses a sweet and spicy cinnamon filling, carefully shaped into a beautiful Christmas tree - an ideal table centerpiece for sharing with family and friends. We've used the Dualit hand Mixer to make the cinnamon sugar filling in this recipe.

Ingredients

  • 1 Pack Ready to Roll Puff Pastry
  • 50g Brown Sugar
  • 60g Butter (softened)
  • 1 tbsp Cinnamon
  • 1 Egg (beaten)
Method

1. Preheat your oven to 190ºC, or gas mark 5.

2. Begin by making your cinnamon sugar filling - place the softened butter, brown sugar and cinnamon into a mixing bowl.

3. Using the Dualit Hand Mixer, gently beat the filling ingredients together until well combined.

4. Lightly dust a work surface (or the Dualit Bread Board) and a rolling pin with plain flour. This will prevent your pastry dough from sticking and make it easier to roll out.

5. Place one sheet of your pre-made puff pastry onto the floured surface and roll out a 0.5 - 1cm thick rectangle. Once rolled, place the pastry onto a lined baking tray.

6. Using a knife (take extra care during this step to prevent any injuries), carefully score the shape of a large triangle into the pastry. This will give your pastry the signature Christmas tree shape. Don't forget to add a trunk!

7. Take your cinnamon sugar filling and spread evenly across the pastry, within the scored guidelines of your Christmas tree.

8. Taking a second sheet of pastry, roll out another rectangle on a lightly floured surface and place the second rectangle on top of your cinnamon sugar filling.

9. Using the Christmas tree guidelines that you scored into the first sheet of pastry, carefully trace the shape to cut the tree out and place any scraps to one side. Keep this excess pastry for other recipes - scraps are ideal for making into small appetisers or starters!

10. To form the trunk of your tree, lightly score two lines down the middle of the triangle. Follow the shape of the triangle as a guide, making the top of your trunk narrower than the base.

11. Now start to create the branches of your tree. From the outer edges of your tree trunk, make horizontal cuts. Leave approximately 1 inch between each cut.

12. Holding the end of each branch, twist it away from you, taking care not to rip or tear the pastry. Aim for two twists in the longer, bottom branche and one for smaller branches further up the tree. Repeat this for each branch.

13. Using a piece of the excess pastry and a small star cookie cutter, make a small star to go on top of your Christmas tree.

14. Lightly beat an egg in a small bowl with fork to make an egg wash. This will help your pastry to turn golden brown and develop a beautiful shine.

15. Bake your Cinnamon Sugar Christmas Tree in the oven until the pastry has risen and turned golden brown.

16. Onced baked, place your Christmas tree on a serving board. Dust lightly with icing sugar to look like snow, or decorate with cream cheese frosting and sprinkles.

17. Enjoy!

Tips...

  • For an alternate filling, try using our Rum and Citrus Soaked Fruit, or a sweet mincemeat for a traditional mince pie feel.
  • Serve your pastry Christmas tree either hot or cold.

Dualit products used

We've used the Dualit Hand Mixer to whip up the cinnamon sugar filling in this recipe!

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