Christmas pull-apart tree

Christmas pull-apart tree

Joe Lovell
Joe Lovell
Dec 12th 2022

Deck your halls (and stomach) with this savoury pull-apart tree masterpiece! Filled with creamy herb-y goodness and glazed with garlicky butter, all ready to dip in a tasty tomato sauce. It's the star of our Christmas spread.

If you weren't in the Christmas spirit, you definitely are now. Find the full recipe below 🎄

Christmas pull-apart tree 2

🗒 Ingredients - for 4-6

Dough rolls:

  • 2 vegan croissant dough tubes

Cream cheese Filling:

  • 500g vegan chive cream cheese - we used Nush
  • 1tsp cracked Black pepper
  • Parsley - chopped

Garlic butter:

  • 100g Butter
  • 5 garlic cloves - finely chopped
  • Pinch of salt

Tomato dip:

  • 1 tin (400g) finely chopped tomato
  • Drizzle of olive oil
  • Pinch of salt
  • Pinch of sugar
  • Red chilli - finely chopped (optional)

🎄 Method

  1. Preheat the oven to 170c / gas mark 5
  2. Add the butter, chopped garlic and salt in a pan and melt on a low heat and bring to a boil. Remove from the heat and leave to cool.
  3. Mix the cream cheese with the black pepper and parsley.
  4. Open the tubes of croissant dough and roll out onto a floured board.
  5. Cut each one into 4 triangle pieces. Then, add a small tsp of cream cheese and roll.
  6. Do this for all the remaining ones and then shape into a christmas tree.
  7. Brush with half the garlic butter and add into the oven for 14 - 18 minutes.
  8. While in the oven add a tin of chopped tomatoes with the rest of the dip ingredients into a small pan and cook on a low heat until it thickens well.
  9. Once the balls are golden brown, remove from the oven and brush with the remaining garlic butter.
  10. Add onto the table with the tomato dip and share with friends and family.

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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