Chocolate Tear & Share Tree

This was a spur of the moment thing I tried about an hour ago and I'm so impressed with how it came out! I saw online that Jus Roll had a little demo on how to make this tear and share tree and it only uses about 3 ingredients, since I had some leftover pastry from the pot pie I thought why not?! This took all of about 15 minutes to assemble and then 15 minutes in the oven and what you get is a sweet and delicious puff pastry tree, oozing with chocolate spread and with a dusting of icing sugar, it’s the perfect thing to cook up on a rainy night in! 


2x 375g Puff Pastry Sheets 
2 tbsp Chocolate Spread 
1 Egg 
Icing sugar for dusting 

To start with, roll out all the pastry so it’s about an inch thick, I didn’t actually have enough so I just used leftovers and split it in half, but it’ll be much easier for you! 

Slice two lines down the pastry on either side to make a triangle (remove the excess pastry) then cut about 2 cm up from the bottom to make the trunk of our tree and remove any excess pastry. 

On one tree, spread your chocolate spread all over the pastry from top to trunk, we want a nice thick covering!

Now just sandwich the pastry layers together, gently sealing the chocolate inside. 

To make our branches, just cut horizontal lines every inch or so up the tree leaving a half inch gap in the middle for the trunk. (I gently scored the outline of the trunk in the middle so I knew I had left enough room)

Now, preheat your oven to 180C/ 160 Fan/ Gas Mark 3 and grease a baking sheet. 

This is the fun bit and it looks way more technical than it is! From bottom to top just gently twist each branch about 180 degrees, the pastry is a lot more flexible than you think so make sure the twist is pretty tight, we want that defined line of chocolate twisting through the pastry. Just go all the way up, I stopped once the branches got very very small but keep going until you can’t.

Finally, whisk an egg and then brush it all over the pastry so we get a good shine while it bakes, make sure the egg wash gets in all the little crevices between the twists too! Now just pop it in the oven for between 10-15 minutes until the pastry is puffy and golden.

Once it’s out of the oven just lightly dust the tree with icing sugar and you’re good to go!

Doesn’t it look beautiful! I couldn’t get over how quick and simple this was and how the outcome looks much more technical than it really is! That gooey chocolate spread with the sweet icing sugar and crispy pastry is just the perfect dessert to snuggle up on the couch with in the evenings, you could adapt this to include pretty much anything, make it lunch with a tomato base and grated cheese or pesto, you could make it fancier by mushing some raspberries in with the chocolate spread next time, the possibilities are literally endless with this and you could have so much fun making this over and over again, it’s good for new bakers or little ones just starting out, I hope you'll find the time between now and new year to bring this to your loved ones! 

H x