This pull-apart Christmas tree with spinach and artichoke filling makes a festive vegan appetiser.
Pull-apart Christmas trees are such a fun appetiser to serve during the holidays. This version has a deliciously creamy spinach and artichoke filling.
This recipe is 100% plant-based and uses cashews instead of cream cheese. I added nutritional yeast and Italian herbs for extra flavours. I also brush the Christmas tree with some chilli oil for an extra kick.
How to make this pull-apart Christmas tree
First, you need to prepare the filling by frying together in olive oil some shallots, frozen spinach, artichokes, garlic and some seasoning.
You can then make the cashew cream by whizzing together in a blender the soaked cashew, lemon juice and water.
Once the cashew cream is mixed with the vegetables, you will need to roll out the first puff pastry and spread the filling on top.
Then place the second puff pastry sheet on top.
With a very sharp knife cut out a Christmas tree shape using the leftover pastry to cut out other shapes such as stars.
Cut 2.5cm / 1 inch thick branches on each side leaving a gap for the trunk in the middle. Carefully twist each branch onto itself to create torsades. Brush the base of one of the stars with water and place it on top of the tree. Brush the tree (and extra shapes) all over with chilli oil and place everything in the oven for around 20 minutes until golden.
Once the pull-apart Christmas tree is done, sprinkle some chilli flakes and pink peppercorns all over and serve them. Enjoy!
Here are more Christmas recipes you may like to try:
- BRUSSELS SPROUT PANZANELLA [VEGAN]
- MINI LEEK & POTATO GRATINS [VEGETARIAN]
- ASIAN MUSHROOM WELLINGTON [VEGAN]
- WINTER VEGETABLE COULIBIAC WITH PORCINI MUSHROOM SAUCE [VEGAN]
I hope you enjoy this vegan pull-apart Christmas tree recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Pull-apart Christmas Tree with Spinach and Artichoke Filling [vegan]
- Frying pan
- oven tray
- 2 bowls
- 100 g unsalted cashews
- 200 g frozen spinach
- olive oil
- 50 g shallots
- 4 garlic cloves
- 75 g grilled artichokes in oil
- 2 Tbsp nutritional yeast
- 1 tsp salt
- 1 Tbsp Italian herb seasoning
- 1 Tbsp lemon juice
- 4 Tbsp water
- 2 320g puff pastry sheets (I used Jus-Rol)
- chilli oil
- chilli flakes (optional)
- pink peppercorn (optional)
- Boil the kettle.
- Place cashews in one bowl. Cover with boiling water. Set aside for 20mins.
- Place frozen spinach in the other bowl. Cover with boiling water. Set aside for 10 mins.
- Heat some olive in a large frying pan. Add the finely chopped shallots. Fry gently until soft.
- Drain spinach, removing as much water as you can.
- Place spinach in the frying pan. Add the grated garlic cloves. Fry gently for 3 to 4 mins. Add finely chopped artichokes. Add nutritional yeast, salt and Italian herbs. Mix well. Set aside.
- Drain the cashews. Place them in a blender with the lemon juice and water. Whizz until you have a smooth paste. Transfer the cashew cream to the pan. Mix well with the rest of the ingredients. Check the seasoning. Set aside.
- Preheat the oven to 200c/180c fan/gas 6.
- Unroll the first puff pastry sheet on a baking sheet. Place on an oven tray. Spread the spinach and artichoke filling all over the pastry (leaving a border of 1cm/ 0.4 inches all around). Place the second puff pastry sheet on top.
- With a very sharp knife cut out a Christmas tree shape (see recipe intro for the pictures). Use the leftover pastry to cut out other shapes such as stars.
- Cut 2.5cm / 1 inch thick branches on each side leaving a gap for the trunk in the middle. Carefully twist each branch onto itself to create torsades.
- Brush the base of one of the stars with water and place it on top of the tree.
- Brush the tree (and extra shapes) all over with chilli oil.
- Place the tree and the extra shapes in the oven for around 20mins or until golden.
- Once done sprinkle some chilli flakes and pink peppercorns all over and serve them.
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