Lotus Biscoff Puff Pastry Christmas Tree
Just 5 very simple ingredients are needed to make this easy Biscoff Christmas Tree. Ready-made puff pastry is spread with Biscoff, baked in the oven then covered in cinnamon sugar. Tear and share and dip in warm Biscoff spread for the ultimate sharing dessert!
Ingredients
- 2 sheets ready-rolled puff pastry
- 3 tbsp Lotus Biscoff spread warmed
- 1 medium egg beaten (for egg wash)
- 1 tbsp butter melted
- 2 tbsp granulated sugar
- 0.5 tbsp cinnamon
- 3 tbsp Lotus Biscoff spread warmed (for dipping)
Instructions
- Preheat the oven to 200°C/180°C fan/Gas 6/390ºF. Use the instructions below to prepare the puff pastry doing so on a baking sheet lined with baking paper.
- Place the pastry sheets on top of each other with the shortest edge facing you. Cut the pastry into a Christmas tree shape. (see video)
- Remove one sheet of pastry and set aside. Spread one of the pastry trees all over with the warm Biscoff spread. Place the other pastry tree evenly on top. Cut two star shapes out with the excess pastry and put one star at the top of the pastry tree, fill it with a spoonful of warm Biscoff then place the other star on top and pinch the edges gently to seal.
- Cut the branches of the tree in 1-2 inch sections, leaving the centre of the tree uncut. (see video)
- Twist each branch 2-3 times.
- Egg wash the whole surface of the tree then bake in the centre of the oven for 15-18 minutes or until the Christmas tree has puffed up and is golden brown in colour.
- Add the sugar and cinnamon to a small bowl and mix it together to thoroughly combine.
- Remove from the oven and immediately brush with the melted butter. Scatter the cinnamon sugar over.
- Warm the Biscoff dipping sauce, tear branches from the tree and dip into warm Biscoff.
Video
Notes
- To make things easier, use ready-rolled puff pastry sheets as opposed to a block.
- Take the sheets of puff pastry out of the fridge 30 minutes before you plan to use them.
- Don't attempt to try this with frozen pastry as you will not be able to twist it and it will snap.
- Warm the Biscoff up for 30 seconds before to make it easier to spread. Likewise, warm the dipping Biscoff up too.
- Don't forget to egg wash for a beautifully browned pastry.
- Best eaten hot from the oven.