My good friend Lan suggested this bake to me. At first, I thought that I would not be able to pull it off, but it turned out pretty good in the end. A flaky puff pastry tree filled with cream cheese, jam, and lemon zest. It’s a wonderful buttery snack and it looks great too!
This recipe uses my regular rough puff pastry, so if you’re already familiar with it, then it’ll be effortless. But even if you’ve never made such a pastry, you’ll be able to do it. It’s super beginner friendly and simple.
Watch the video down below for detailed instructions.
Ingredients
For the pastry –
250g (8.8oz) white bread flour
200g (7oz) cold butter, cut into cubes
3g (0.1oz) salt
80g (2.8oz) cold water
1 egg for glazing
For the filling –
Full fat cream cheese
Raspberry jam
Lemon zest
Method
- Make the dough. In a large bowl combine the flour and salt. Mix. Add the butter cubes and coat them with flour. Break each butter cube into 4 – 5 pieces. Do not break the butter up too much.
- Add the water and mix until there is no dry flour left. Do not work the dough too much. Press it together slowly and do not knead it.
- Wrap the dough in clingfilm and refrigerate for 40 minutes.
- To turn the dough into pastry we must create layers. Dust the dough and the table with flour generously. Roll the dough out to three times its length. Straighten the edges and fold it in three layers.
- Roll it out again and fold it into three layers once more. Wrap it up and chill it for 40 minutes.
- Repeat the same steps as before. Roll out. Fold in 3. Roll out again and fold into 3 once more. Wrap up and refrigerate for at least 40 minutes. Now it is ready to be used for any project you decide to use it for.
- Roll the pastry out to a large rectangle to fit your baking tray. Cut and shape as per video instructions.
- Bake at 180C (355F) fan on or 200C (390F) fan off for 30 minutes.
Leave to cool down and tuck in!
