Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
80 grams
Salted Caramel Sauce
(Contains Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
50 grams
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
2 tbsp
Milk
1 tbsp
Icing Sugar
a) Preheat your oven to 200°C/180°C fan/gas mark 6. Remove the puff pastry from your fridge and allow to come up to room temperature
b) Roughly chop the pecans.
c) Unroll the pastry (keeping it on its baking paper).
a) Lay the pastry vertically, then make a diagonal cut from the centre of the top edge to the bottom left corner, and repeat to the right corner to create 1 large and 2 small triangles.
b) Place the 2 smaller triangles on a lined baking tray, with the longest side of each triangle touching.
c) Spread the salted caramel over the pastry on the baking tray, then sprinkle over the chopped pecans and chocolate chips.
d) Place the remaining large pastry triangle on top of the fillings.
a) Gently press down the pastry to secure the fillings.
b) Leaving a 2-3cm section down the middle of the triangle, cut horizontal lines up both sides of the triangle, approximately 2cm apart. These are your branches!
c) Twist each branch 1-2 times, then brush the milk (see pantry for amount) over the top of your pastry tree.
d) Pop the tree onto the middle shelf of your oven until puffed and golden, 20-22 mins.
e) Meanwhile, remove the pistachios from their shells, then roughly chop. Once baked, dust the tree with the icing sugar (see pantry for amount) and sprinkle over the pistachios to finish.
Enjoy!