CHRISTMAS BREAKFAST PASTRY RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
• Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
• Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
• Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
• Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
• Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg.
• Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

Steps:

• Preheat the oven to 200°C (180°C for fan assisted ovens), Gas Mark 6. Line a baking sheet with baking paper.
• Unroll one of the puff pastry sheets and place on the baking sheet. Spread the chocolate-hazelnut spread over the puff pastry sheet. Unroll the second puff pastry sheet and place on top of the first one.
• Use a star-shaped cookie cutter to cut out a star from one corner of the layered pastry and set aside. Cut the remaining layered pastry into the shape of a Christmas tree (triangle) with a wide base and trunk. Pull away the excess pastry.
• Lightly score 2 lines down the middle of the triangle to form a tree trunk approximately 3cm wide. Using the trunk as a guide, cut branches into the sides of the triangle, approximately 2cm wide. Leave the top 5cm as this will be covered with the pastry star.
• Starting at the top, twist each branch away from you, giving two turns to each branch.
• Place the pastry star on top of the tree, securing with a little beaten egg. Brush the star and tree with beaten egg.
• Bake for 12-15 minutes, or until risen and golden brown. Cool for a few minutes before carefully transferring to a wire rack to cool. Transfer to a serving plate or board and dust with icing sugar to serve.