CHEESY PASTRY CHRISTMAS TREE

SERVES 8. PREP 45 MINS. COOK 20 MINS

INGREDIENTS

• 2 x 375g pkt frozen puff pastry, just thawed

• 125g camembert, chilled

• 120g (⅓ cup) cranberry sauce

METHOD

• 20g ( cup) finely grated parmesan

• 1 egg, lightly whisked

• 1 tbsp pepitas

• Fresh thyme sprigs, to serve 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place 1 sheet of pastry on the prepared tray. With the short side facing you, cut from the centre point at the top of the pastry to each bottom corner to form a large triangle. Wrap the pastry offcuts in plastic wrap and return to the fridge. 2 Use a sharp knife to remove the rind from camembert then cut into 3mm-thick slices.

3 Spread the cranberry sauce over the pastry triangle, leaving a 3cm border at the base and a 1cm border along the 2 long edges. Place the camembert slices lengthways over cranberry sauce, trimming to fit, if necessary. Sprinkle with the parmesan. Trim the bare border of pastry from the bottom of the triangle, leaving a piece in the centre to create a 3cm-wide base.

4 Place the remaining sheet of pastry on top of the pastry tree. Cover with a sheet of baking paper and a large baking tray. Hold the trays together and carefully invert. Remove the top tray and place in the fridge for 15 minutes to rest.

5 Discard the top layer of baking paper. Use a small sharp knife to cut around the pastry to match the bottom layer, leaving a 3cm-wide strip down the middle of the triangle (to form the trunk). Make cuts crosswise, outwards from the centre at 2cm intervals, to create the tree branches. Beginning at the base, lift and twist the pastry branches away from you. Brush with egg.

6 Cut a star from the pastry scraps. Attach to the top of the pastry tree. Brush with egg. Add the pepitas to look like baubles. Bake for 15-20 minutes or until golden and cooked through. Sprinkle with thyme to serve.