Gluten Free Puff Pastry Christmas Tree Recipe
This easy gluten free Puff Pastry Christmas tree with pistachio and white chocolate is the perfect festive dessert or breakfast. So quick and easy to make!
Servings: 8 people
Ingredients
- 2 sheets gluten free puff pastry (I use 2 x 280g JusRol sheets, or use one batch of my homemade puff pastry cut into 2 rectangles)
- 100 g pistachio cream
- 50 g pistachio kernels
- 50 g white chocolate (melted)
- 1 egg (beaten)
Instructions
- Line a large baking tray with baking paper then unroll one of the sheets of gluten free puff pastry onto the tray. (For best results, the JusRol puff pastry should be removed from the fridge 10 mins before unrolling, or it can crack).
- Microwave the pistachio spread in a bowl for 10-15 seconds until it’s runny enough to spread easily. Pour onto the puff pastry sheet and spread out evenly right up to the edges, using a small spatula or back of a spoon.
- Crush the pistachio kernels in a pestle and mortar (or finely chop them) and then sprinkle over the top of the pistachio paste.
- Place the second pastry sheet squarely on top and gently press down. Cut out your Christmas tree shape out, remembering to leave a small trunk at the bottom, and then cut 1-inch wide ‘branches’ down each side leaving a centre line. There are some photos in the post above to illustrate this!
- Gently twist each branch a couple of times, then brush the whole thing with beaten egg. Cut some stars from the offcuts, place them on the tree centre then brush with egg too.
- Place your baking tray in the fridge for at least 20 minutes, and while doing so preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Bake for 15-20 minutes until golden brown. Remove from the oven. Drizzle with a little extra pistachio paste and the melted white chocolate before serving.
Video
Notes
- Keep the offcuts! Simply pop them on a separate baking sheet, brush with the beaten egg and bake for the same amount of time as the tree. You can eat them separately - they taste just as good and gluten free pastry is too expensive to waste!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1 portion | Calories: 482kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g
