HAM AND CRANBERRY PULL-APART CHRISTMAS TREE
- plain flour, for dusting
- 400 g pack puff pastry, defrosted, halved
- 75 g cream cheese, at room temperature
- ⅓ cup cranberry sauce
- 150 g shaved ham off the bone, finely chopped
- 1 egg, lightly beaten
Preheat oven to 200°C (180°C fan-forced). Sprinkle a fine dusting of flour onto the bench.
Roll the first portion of pastry into a 28 x 34 cm rectangle. Transfer to a greased baking tray. Using our picture as a guide, score a large triangular Christmas tree onto the pastry with the tip of a knife, going all the way to the edges at the widest part. Allow a couple of centimeters at the bottom for the trunk. Cut out the shape, reserving the pastry trimmings.
In a small bowl, beat cream cheese until soft and smooth, then spread over the pastry tree. Stir cranberry sauce to loosen, then spread over cream cheese. Sprinkle over the chopped ham.
Roll the second portion of pastry into the same size as the first. Carefully place over the top of the tree. Press gently all the way around so you can find the edges of the tree underneath and cut to shape. Reserve pastry trimmings.
Score a tree trunk up the middle with a knife tip, tapering near the top. Slice 10-12 horizontal ‘branches’ each side.
Twist each branch upwards once or twice and press onto the tray to secure. Using cutters or your hands, make decorations from the pastry trimmings, such as stars, twisted strands and balls. Stick in place with a dab of water, then brush all surfaces with egg.
Bake for 25 minutes, or until risen and golden.
Helpful Tip:
Use a ruler to slice the horizontal branches, as this will help you to keep them straight and even.
Kids will enjoy rolling out and then playing with the pastry.
Recipe and photo: Marietjie Swart
