How to make a Pastry Cheese, and Rosemary Christmas Tree

This Cheese, and Rosemary Christmas Tree is a terrific addition to any Christmas party, and best of all its quick and easy to make. Use it to form a centrepiece for your party table. Each branch of the ‘tree’ breaks off to become a cheese straw ready to be dipped into a suitable sauce. I like to use my Tomato and Chilli jam as a dip. But it could be anything you like.

I have served this alongside some Air Fryer Bacon and Avocado Wedges, they have a basil and garlic Aioli served with them. You can dip the branches of the ‘tree’ into ether one to ring the changes.

If you have suitable fridge space, make the ‘tree’ the day before and bake before your guests arrive.

You will need.

• Baking tray lined with baking paper.
• Small sharp knife
• Cheese grater
• Pastry brush
• Pizza peel or two fish slices to lift the tree

Cheese, and Rosemary Christmas Tree.

• 2 x 320g packs           ready rolled puff pastry
• 60g                             extra mature cheddar cheese
• 40g                             Parmesan cheese
•                                    chopped fresh rosemary leaves
• ½ tsp                          paprika
•                                    black milled pepper
• egg wash
• 1tsp                            sesame seeds
• ½ tsp                         nigella seeds

To serve.

Tomato and Chilli jam

Firstly, cut out the tree.

Open the two packets of puff pastry and slide the pastry out. Take the lined baking tray and carefully unroll the pastry onto the tray, removing the baking paper as you unroll.

Take the second roll of pastry and unroll it on top of the first sheet, this time keeping the backing paper in place to prevent the two layers sticking together.

Using a small sharp knife cut a tall triangle to resemble a Christmas tree shape. Trim the base of the triangle down leaving a small section to make the stump of the tree. Having a straight edge like a skewer or ruler helps a lot with this.

The baking paper makes the cutting a little more difficult, but its worth it to avoid having the prise the two layers apart if they have welded themselves together. Lift off the trimmings and put then to one side to use later, if you don’t need it straight away pop it into the freezer.

Cheese, and Rosemary Christmas Tree – adding the fillings.

Lift off the top layer of pastry using the paper to help you. Sprinkle paprika sparingly over the base, then spread the grated parmesan over the top Put the grated Cheddar cheese on top of that followed by a dusting of chopped rosemary leaves and a few turns of the back mill pepper.

Cheese, and Rosemary Christmas Tree – creating the branches.

Take the Top layer of pastry and turn it over so the baking paper is on top. Lay the pastry on top of the cheese, lining up the two layers as neatly as possible. You can now remove the remaining baking paper from the pastry. Lightly press the top layer of pastry down and run your finger around the edges of the pastry.

Using the sharp knife again and starting at the top (pointed end) of the tree, make even cuts through the pastry about 1.5cm apart on one side of the tree. This will make the branches of the tree. The cuts need to be a little longer as you move down the tree, but make sure you leave the centre (trunk) of the tree uncut.

Cheese, and Rosemary Christmas Tree – twisting the branches.

Now to finish our tree off, start at the top of the tree and take a branch in your fingers and give it a twist, lightly pinching the end together. Move down the tree twisting each branch. As the branches become longer you can put more turns on each branch, try to make the twist looking even on each piece. Once you have done all the branches on one side, repeat the process on the other side. Be careful to twist the pastry in the same direction to make each side match.

Cheese, and Rosemary Christmas Tree – baking.

Brush the tree all over with egg wash and mix the sesame and nigella sees together, then sprinkle over the pastry.

Bake in a 200˚c (180˚c fan) oven for 10 minutes, then reduce the heat down to 180˚c (165˚c fan) for another 10-15 minutes. When ready it should be a golden brown and crisp.

Let the tree cool on the baking tray, then carefully lift on to a serving dish or board. A pizza peel is an ideal tool if you have one.

Serve just warm with a bowl of tomato and chilli jam on the side to act as a dip. Of course, you could just use tomato ketchup instead if you wish.

F.A.Qs

Enjoy Life!

John.

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