Name: Boysenberry Eggnog Pastry Tree
Cook time: 30 min
Yield: Makes 8 - 10
Ingredients: 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

"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.

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Makes 8 - 10

Prep Time 10 minutes

Cook Time 30 minutes

Easy

Ingredients

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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INGREDIENTS

Made with

Method

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