Festive Recipe: Pastry Pandan Tree21 Dec 2017
Celebrate the magic of christmas with this super easy, non fuss Pandan inspired pastry treat! From curries to cakes, pandan adds that flavour and sometimes colour to Asian cooking.
It pairs well with coconut milk, glutinous rice, lemongrass, palm sugar and turmeric!
- 1 (500g) packet ready to roll puff pastry
- 4 to 5 tablespoons of Pandan spread, at room temeperature
- 1 egg, lightly beaten ( milk can be used as a substitute)
Preparation: 45 min Cook: 12 min
Preheat the oven to 190 degrees C. Line a large baking tray with aluminium foil and grease with butter or coconut oil.
- Roll out two sheets of puff pastry on a lightly floured surface to 28x33cm (11x13 in) each. Lay the first sheet out on the prepared baking tray.
- Very gently, score a rough shape of a Christmas tree (triangle) with a knife, just so that when you spread over the Pandan, you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 5cm (2 in) at the bottom of the puff pastry sheet for a tree trunk.
- With the back of a spoon, spread the Pandan paste thinly in the triangle area.
- You should end up with a Pandan triangle.
- Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you.
- Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry.
- At the base of the tree carefully cut away two strips either side to form the base of the tree trunk.
- Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.
- Finally the tree will be ready for twisting!
- Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches.
- Continue moving up the tree, twisting away from you as you go.
- At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray.
- Brush the entire tree with lightly beaten egg.
- Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.
For more delicious and authentic Asian recipes, please visit Asian Inspirations at: https://asianinspirations.com.au/