1 pound puff pastry
50 grams chocolate nut spread (I used Trader Joe’s Chocolate Almond Spread)
1 egg yolk
2 tbsp powdered sugar
Roll out two sheets of puff pastry (each about 245 grams, or just over 8 ounces), each to approximately 9 inches wide and 11 inches long. Using a template made from letter paper, cut a tree from each sheet of puff pastry, as identical to each other as possible. See the illustration below for cutting lines. Cut out a 3″ star from the scraps.
It helps at this point to refrigerate the pastry so it is easier to work with.
Place one tree shape on a baking pan covered with parchment paper. Carefully spread the chocolate nut spread over the entire surface. Place the second tree shape directly on top.
Cut horizontal lines out from the center area to form the branches, each about 3/8 inch apart. Hopefully the dough will be warm enough by this time to twist each individual branch upwards twice.
Fix the star to the top of the pastry with a drop or two of water. It works best to support the star (double layer?) so it doesn’t droop as the pastry bakes.
Mix the egg yolk with a teaspoon of water and beat well with a fork. Brush this mixture over the pastry.
Bake in a preheated 425° oven for 20 minutes.
Cool on a rack, then dust with powdered sugar sifted through a fine meshed sieve.
Variations:
Raisin filling (from mincemeat bar recipe)
Cranberry filling (from Christmas wreaths recipe)
