Tear-and-share spiced chocolate Christmas tree recipe
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- Serves 8
- 15 mins to prepare and 30 mins to cook
- 256 calories / serving
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)
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Shop ingredientsEach serving contains
- Energy
- 1065kJ 256.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 20.2gProtein 4.1gFibre 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
