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Boysenberry Eggnog Pastry Tree
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Boysenberry Eggnog Pastry Tree

"Festive food, jingles and a bit of craft - name a better way to get into the Christmas spirit!" Try @thatgreenolive's boysenberry eggnog pastry tree for your next Christmas party.
Makes 8 - 10
Prep Time 10 minutes
Cook Time 30 minutes


250g thick vanilla custard
1 tbsp rum
1/8 tsp Gregg's cinnamon
1/4 tsp Gregg's nutmeg
1x425g can Wattie's Boysenberries in Syrup, drained and gently mashed
200g puff pastry dough

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Step 1
Preheat oven to 180°C
Step 2
In a medium bowl, whisk custard with rum, nutmeg and cinnamon to combine
Step 3
Divide the pastry dough in two. Between two large sheets of baking paper, roll one portion out to a triangle roughly 40cm at its longest point and 25cm at its widest, shaping the dough as you go to make a triangle. Repeat with the remaining dough portion
Step 4
Lay one pastry triangle over the other, and use a sharp knife to cut a neat triangle and 4-5cm thick "tree stump" at the bottom. Remove the top layer and set aside
Step 5
Gather any leftover dough into a ball, roll out and stamp a star shape for the top, as well as any other shapes you wish to make
Step 6
Transfer the bottom pastry tree, on its baking paper, to a baking tray, along with your extra pastry shapes
Step 7
Spread 2/3 of the custard mixture over the pastry tree, leaving a 2cm border around the edges. Scatter over a quarter of the Wattie's Boysenberries, reserving the rest for serving
Step 8
Brush the edge of the pastry with egg wash. Lay over the remaining pastry tree and gently press the edges to seal
Step 9
Slice horizontal slits running down either side of the tree at 2-3cm intervals, leaving a gap the width of the tree stump down the middle
Step 10
Gently twist each strip. Brush the tree and any pastry shapes with egg wash
Step 11
Bake for 15 minutes until golden and puffed. Remove smaller shapes early as they will cook faster
Step 12
Decorate with melted white chocolate and chopped pistachios if desired. I use the white chocolate to attach the star to the top of the tree. Enjoy hot, with the remaining eggnog custard and Wattie's Boysenberries


What do I need?
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thick vanilla custard
Gregg’s cinnamon
Gregg’s nutmeg
Wattie’s Boysenberries in Syrup, drained and gently mashed
puff pastry dough
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