Preheat the oven to 180°C, thermostat 6.
Roll out the 2 pieces of puff pastry into 2 rectangles measuring 35 x 25 cm and approximately 2mm thick.
Place the first rectangle of dough on a baking sheet lined with a sheet of parchment paper.
Mix the egg yolk with a little cold water and brush the mixture onto the dough.
Layer the Saint Agur Crème on top and then cover with the other rectangle of dough.
Carefully cut the dough into the shape of a pine tree, making sure to create branches.
Twist the branches into spirals.
Lightly brush the topside of the tree with the rest of the egg yolk, sprinkle the branches of the tree with the pine nuts, and bake for 25 min in the oven until golden brown.
Enjoy warm, perfect for an aperitif.
A delicious and beautiful Christmas appetizer filled with Saint Agur Crème
Method
INGREDIENTS
2 x 200g puff pastry
1 tub of Saint Agur Blue Crème
40g pine nuts
1 egg yolk
View Method
Recipe Method
Preheat the oven to 180°C, thermostat 6.
Roll out the 2 pieces of puff pastry into 2 rectangles measuring 35 x 25 cm and approximately 2mm thick.
Place the first rectangle of dough on a baking sheet lined with a sheet of parchment paper.
Mix the egg yolk with a little cold water and brush the mixture onto the dough.
Layer the Saint Agur Crème on top and then cover with the other rectangle of dough.
Carefully cut the dough into the shape of a pine tree, making sure to create branches.
Twist the branches into spirals.
Lightly brush the topside of the tree with the rest of the egg yolk, sprinkle the branches of the tree with the pine nuts, and bake for 25 min in the oven until golden brown.
Enjoy warm, perfect for an aperitif.
