Ingredients:

  • 2 sheets (17.3 oz) premium all-butter puff pastry, thawed and chilled
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp flaky sea salt
  • 8 oz triple cream brie, chilled and sliced
  • 3/4 cup whole berry cranberry sauce
  • 1 tsp orange zest, freshly grated
  • 1 tbsp fresh rosemary, finely minced
  • 1/4 tsp ground black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and place a heavy-duty rimmed baking sheet inside to heat up. Prepare a sheet of parchment paper on your work surface.
  2. Lay the first sheet of cold puff pastry onto the parchment. Use a pizza cutter to cut it into a large triangle with a small rectangular base at the bottom to represent a tree trunk.
  3. In a small bowl, mix the cranberry sauce, orange zest, minced rosemary, and black pepper. Spread this mixture evenly over the pastry triangle.
  4. Layer the sliced brie over the cranberry mixture, ensuring it stays within the triangle boundaries.
  5. Retrieve the second sheet of pastry from the fridge. Place it over the filling and trim it to match the tree shape of the bottom layer. Press edges lightly to seal.
  6. Using a pizza cutter, cut horizontal strips (branches) 1-inch apart on both sides of the tree, leaving a 1-inch 'trunk' column intact down the center. Twist each strip twice to create the pull-apart effect.
  7. Whisk the egg and water together. Brush the entire tree with the egg wash and sprinkle with flaky sea salt.
  8. Carefully slide the parchment with the tree onto the preheated baking sheet. Bake for 20 minutes or until the pastry is deep golden brown and the cheese is molten.