Ballyknocken Cookery School Recipes Pastry Christmas Tree

Pastry Christmas Tree

Ballyknocken letter B

Serves 4 to 6 as a snack

1 roll of ready roll shortcrust pastry
4 tbsp basil pesto

Egg wash, to glaze edges
Chopped parsley and pomegranate seeds to finish

Preheat the oven to 200°C/fan 18°0C/gas 6.
Roll the pastry out slightly lengthways onto a piece of baking parchment.
Place the baking parchment with the pastry on it on a baking tray.
Using a shape knife cut the shape of a Christmas tree out (if you don’t feel confident then make a template and use it)
Leave the width of the trunk all the way up the tree.
To form branches, slice 2cm strip along each side of the tree. Don’t slice into the trunk part of the tree. Spread basil pesto on the “branches” and twist the pastry branches.
Brush with egg wash.
Bake in the preheated oven for 20 to 25 minutes or until golden and cooked.
Finish with chopped parsley and pomegranate as if to decorate the tree and enjoy!

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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