Recipe courtesy of A Better Choice
Serves 6 | 40 minutes
2 sheets frozen puff pastry, thawed
1 egg, beaten
1 bunch fresh spinach, stems removed, torn into small pieces
150g sour cream
1 cup mayonnaise
Salt & pepper
Preheat the oven to 180 C.
To make the spinach dip: In a medium bowl, mix together spinach, sour cream and mayonnaise. Season to taste.
Unfold one sheet of puff pastry and place onto a baking sheet on a tray.
Spread the spinach dip on top of the puff pastry sheet being careful not to go too close to the edge.
Place the second sheet of puff pastry on top of the first sheet of puff pastry that has the spinach dip. Press gently to seal the two sheets together.
Using a piece of baking paper, cut out a Christmas tree shape to use as a template. Place the Christmas tree template on top of the puff pastry and using a sharp knife, cut out the Christmas tree shape. Keep the extra pieces.
To make the branches, start on one side and make horizontal slices into the sides of the Christmas tree triangle, being careful to stop before you reach the centre. Repeat the same process on the other side of the Christmas tree triangle leaving a 2 cm section down the middle of the tree that is not sliced.
Starting at the bottom, twist the branches away from you. Press the edge of the branch firmly into the parchment paper to keep the branch from untwisting. Continue twisting the rest of the branches on both sides.
With the excess puff pastry, cut out a star and press to the top of the tree. Cutout a tree trunk and press to the bottom.
Brush the entire pastry with the beaten egg.
Bake for 15 mins in the oven until puffy and golden brown