Cheese and Bacon Puff Pastry Christmas Tree
2 sheets ready-rolled puff pastry, thawed
90g butter, softened
8 rashers of Henderson's streaky bacon, finely diced
½ cup mozzarella cheese, grated
1 tsp Dijon mustard (optional)
1 egg, beaten
¼ cup parmesan cheese
Fresh rosemary, for garnish
Fry the bacon with a drizzle of oil over medium heat, until the bacon is golden. Drain on a paper towel, then set aside to cool.
Place the cooked bacon, softened butter and Dijon mustard (optional) in a bowl and mix together to form a compound butter.
Cut the pastry sheets into two even-sized triangles, and cut two even-sized rectangles from the offcuts to create a trunk. Place one layer of puff pastry and one rectangle on a lined baking sheet then spread the butter mixture over the puff pastry. Sprinkle mozzarella over top, then place the other layers of puff pastry over the butter and press with your hands to flatten.
Work your way down each side of the tree and cut 2-3cm branches on each side, leaving a 5cm wide strip in the centre; we suggest pressing the knife down when cutting rather than slicing to keep the branch shape. Twist each branch 1-2 times, then brush the tree with a beaten egg and sprinkle the parmesan cheese over top.
Bake at 180°C fan bake for 20-25 minutes, or until risen and golden brown. Serve hot, and garnish with fresh rosemary if desired. Pull apart with hands and if you drown it in sauce, we promise to turn a blind eye.
Photography by In Rhi's Pantry