Too-Good-To Tear 'n' Share Christmas Tree
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Too-Good-To Tear 'n' Share Christmas Tree

with Chocolate Orange and Cinnamon Salted Caramel Filling

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 unit(s)


80 grams

Salted Caramel Sauce

(Contains Milk)

1 sachet(s)

Ground Cinnamon

50 grams

Chocolate Chips

(Contains Soya May contain Milk)


Nutritional information

Energy (kJ)3826 kJ
Energy (kcal)915 kcal
Fat48.7 g
of which saturates27.2 g
Carbohydrate106.7 g
of which sugars48.6 g
Protein11.5 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Small Bowl
Baking Tray



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) Zest the orange.

c) In a small bowl, combine the salted caramel sauce and cinnamon.

d) 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 large, lined baking tray, with the longest side of each triangle touching.

c) Sprinkle the orange zest over the left side of the triangles on the baking tray, then sprinkle the chocolate chips (see ingredients for amount) over the zest. TIP: Save the remaining chocolate chips for another recipe.

d) Spread the cinnamon salted caramel mixture over the right side of the triangle, then 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.

d) Pop the tree into the oven until puffed and golden, 20-22 mins.

e) Once baked, transfer a large platter for tearing and sharing!