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Tear-and-share spiced chocolate Christmas tree recipe
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8 ratings
Tear your way through this sweet and spicy Christmas bake. It's the perfect rich and luxurious dessert for the holiday season and a fitting way to end a feast. See method
Ingredients
- 25g salted butter, at room temperature
- 25g Demerara or soft light brown sugar
- 1 orange, zested
- 2 tsp mixed spice
- 320g pack Tesco Finest ready rolled puff pastry
- 50g zesty orange dark chocolate, finely chopped
For the decoration
- 3 tbsp icing sugar
- 1 tsp white chocolate stars (optional)
Each serving contains
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Energy
1065kj
256kcal
13%
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Fat
18g
25%
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Saturates
10g
50%
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Sugars
7g
7%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 20.2g
Protein 4.1g
Fibre 1.7g
Method
- Mix the butter, sugar, orange zest and mixed spice in a small bowl. Unroll the pastry and evenly spread with the spiced butter, leaving a 1cm strip along one long edge. Sprinkle over the chopped chocolate and gently press onto the butter to stick.
- Brush the uncovered strip with a little water then, starting at the opposite side, gently roll up the pastry into a long spiral, pressing gently to seal the pastry at the end. Slice into 19 x 1cm pieces with a serrated knife, arrange on a lined baking sheet.
- To serve, arrange the pastries on a large, lined baking tray in a Christmas tree shape, seam sides inward, leaving a 1cm gap between the swirls. Defrost at room temperature for 1-2 hrs. Preheat the oven to gas 6, 200℃, 180℃ fan. Bake for 18-20 mins until puffed and golden, turning the tray halfway through. Set aside to cool for a few mins.
- Meanwhile, sieve the icing sugar into a small bowl, add 1 tsp water and beat until smooth. If it’s not thin enough to drizzle, add water a drop at a time. Drizzle over the pastries, then scatter with the silver balls and white chocolate stars, if you like.
See more
Christmas dessert recipes