How to make a Christmas pastry tree
This choc-hazelnut pastry tree uses only 3 ingredients!
Preheat the oven to 210°C/190°C fan forced. Roll out each sheet from two 375g pkts Carême Puff Pastry to a 28 x 36cm rectangle. Place a rectangle on a large sheet of baking paper. With a short side facing you, gently score a large triangle on the pastry.
Spread 1/3 cup choc-hazelnut spread over the triangle, keeping within the lines. Place the remaining rectangle of pastry on top. Press pastry around the choc spread to seal. Place in the fridge for 15 minutes, until firm.
With the shortest side of the triangle shape facing you, cut around sealed edges of pastry to form a triangle filled with choc spread. Reserve pastry scraps. Cut off two strips from base of triangle, to leave a small tree trunk. Leaving a 2cm-wide strip down the middle of the triangle, cut lines running outwards from the strip at 2cm intervals, like branches of a tree.
Beginning at the base, twist pastry branches away from you. Brush with whisked egg. Cut a star from pastry scraps. Attach to the top and brush with egg. Sprinkle with sesame seeds. Bake for 15-20 minutes or until golden and cooked through.
