Tear-and-share spiced chocolate Christmas tree recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.

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