Festive Peanut Butter & Cheese Christmas Tree Pastry Sharer
This is a wonderful recipe to make and share with your family over Christmas as a starter or general festive snacking.
The tree is made up of three distinct flavours: peanut butter, yeast extract (marmite) and cheese, which sound weird but actually marry together very well, but it does help if you are a marmite lover.
If our flavour combination doesn’t float your boat, then you could just as easily have vegan cheese & pesto, or go for a sweet pastry and have just pure vegan chocolate spread twisted through it.
- Two Puff Pastry Sheets (of equal size approx 23cm by 35 cm)
- Peanut Butter - 3 Tbsps
- Yeast Extract - 1 Tbsp
- Grated Vegan Cheese - 200g
- Non-Dairy Milk - just a splash
- Preheat oven to 190C or Gas Mark 5
- In a bowl mix the non-dairy milk with the peanut butter to losen it so it’s easier for spreading/pouring, and leave to one side
- Take one of the puff pastry sheets and cut it into a triangular Christmas Tree shape
- Spread the yeast extract over the tree-shaped pastry, but not all the way to the edge – leave a 5mm gap. You only want the slightest hint of the yeast extract flavour to make the whole thing even more savoury, so spread as thin as possible.
- Drizzle the peanut butter & milk mix that you made earlier over the yeast extract, but save a little to drizzle on top when it’s finished also. Remember to leave a 5mm gap at the edge.
- Now sprinkle the grated cheese all over, leaving the 5mm gap at the edge.
- Very carefully place the other puff pastry sheet over the top of the Christmas Tree. Lightly press down around the edge of the Christmas Tree sandwiching in the filling. Now use a knife to cut the excess off leaving just the Christmas Tree shape behind with the filling.
- Now take your knife and slice 1.5cm – 2cm Christmas Tree branches all along the sides of the pastry, starting from the bottom to the top. It’s very important to leave at least 2cm in the middle (the trunk of the tree) and not to slice all the way across.
- Twist each pastry “branch” three times, and pinch the end slightly to keep it’s shape. Do this for every branch.
- Using the excess pastry cut out a star to place on the very top of the Christmas Tree.
- Now brush the whole tree with non-dairy milk to glaze.
- Put the tree in the oven 10-15 minutes or until golden brown on top.
- Take out the oven and drizzle the remainder of the peanut butter mix over the top.
- Twist, share & eat with friends