Christmas is coming :-)
Christmas Tree Tear & Share
Family board games, picky bits and a tear & share... yes please :D
Makes 8 portions - each portion contains:
176 Calories / 1.7g Carbs / 8.5g Protein / 14.7g Fat / 0.6g Fibre (already deducted from the carbs)
Fridge: 3-4 days // Freezer: 3-6 months
170g Grated Mozzerella (either pre-grated, or grate a solid mozzarella block)
70g Ground Almonds or Milled Linseed
30g Soft Cream Cheese
Spices & Seasoning to taste
100g Soft Cream Cheese
1/2 tsp Garlic Powder
1/2 tsp Dried Herbs
Salt & Pepper
Optional: Chilli Flakes
A few cherry tomatoes
Filling & Topping
Preheat the oven to 180°C.
Add all the dough ingredients to a bowl and microwave for 60-90 seconds. Stir well until a doughball forms, then divide this into two equal parts.
This dough needs to be hot when handling it. Roll out both pieces into equal rectangles.
Cut each rectangle into Christmas tree shapes (a triangle with a square at the bottom). Add the offcuts to a bowl and microwave for around 15 seconds.
Roll this last dough ball out in the same way as the first two, so now you have three Christmas tree pieces plus more offcuts.
Place one piece on an oven tray lined with greaseproof paper.
Mix your filling ingredients together and spread some of this on top of layer 1, leaving space at the edges.
Place a second Christmas tree on top and spread over more filling.
Add the final Christmas tree to this.
Gently score two lines down the centre of the tree, around an inch apart and stopping 1-2” away from the top of the tree. Don’t cut all the way through the layers.
Now cut through the three layers of dough, creating strips coming off the main ‘trunk’ at right angles, going right to the edge of the tree on both sides. Make sure these strips are in pairs.
Take one strip and twist it once before pressing it into the strip below. Repeat for all strips on both sides.
Microwave the offcuts for 15 seconds, roll them back into a ball and use these as decorations - we made little ‘baubles’ and placed them down the centre of the tree trunk, on top of leftover cream cheese filling. Then we placed chopped cherry tomatoes in the gaps.
Add any final toppings such as grated parmesan and black pepper.
Bake for 15-20 minutes until golden. It will crisp up as it cools.