Puff pastry "Fir-trees"
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 18 layers
Complexity: easily
Quantity: 18 layers
These crispy puff pastry Christmas trees will look wonderful on your New Year's or Christmas table. Despite their intricate appearance, they're incredibly easy to bake, using store-bought puff pastry. Brush the pastry with butter mixed with traditional Christmas baking spices and roll it up. Then, following the step-by-step recipe, shape the pastry into trees and bake. Once the cookies have cooled completely, decorate with icing and silver nonpareils.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- 0.5 tsp apple or pumpkin pie spice or gingerbread spice
- 0.5 cup granulated sugar
- 1 sheet of frozen puff pastry, 22 cm (half a 0.5 kg package), thawed
- Premium flour for work
- 1 cup powdered sugar
- 1-2 tablespoons of milk or water
- 1/4 tsp vanilla extract
- Coarse sugar and/or nonpareil sugar, for garnish
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 200°C (400°F). Line 2 baking sheets with parchment paper. In a small bowl, combine the butter and spice mixture and microwave until melted. Cool to room temperature.
- Sprinkle 1/4 cup granulated sugar on a cutting board. Unfold a sheet of puff pastry over the sugar and roll it out into a 25 x 30 cm rectangle. Dust the rolling pin with flour if the dough is sticking. Spread the spiced butter evenly over the entire surface of the dough, then sprinkle the remaining 1/4 cup granulated sugar on top. Roll the dough along the long side into a tight log. Cut the log into 18 slices.
- Place each circle of dough, cut side down, on a cutting board. Make a slit in each circle, starting from the center of the twist and ending at the edge. Unfold to form a semicircle. You should have four folded strips of dough (the dough will rise to form a Christmas tree during baking). Place nine semicircles on each baking sheet, spacing them 10 cm (4 inches) apart.
- Bake, rotating the baking sheets halfway through, until the cookies are puffed and golden brown, 18-22 minutes. While they're still warm, gently shape each cookie into a Christmas tree shape with a skewer, if necessary. Cool completely on the baking sheets.
- Prepare the glazeIn a small bowl, combine the powdered sugar with 1 tablespoon of milk and vanilla extract until smooth. Gradually whisk in up to 1 tablespoon of milk until the icing is thick but pourable. Transfer the icing to a small zip-lock plastic bag and snip off the corner. Pipe the icing onto the cookies. Sprinkle with coarse sugar and/or nonpareils.
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