This pull-apart Christmas tree is one of my favourite festive sharing starter. Two sheets of ready-rolled puff pastry are sandwiched with a creamy vegan spinach and artichoke filling, cut into a tree shape and twisted into golden branches that everyone can tear off.
An easy vegan pull-apart Christmas tree
It looks like it took hours, but it only needs a few supermarket ingredients and about 30 minutes of hands-on time. This recipe is part of my collection of starters: it is 100% plant-based (cashew cream replaces the usual cream cheese) and you can easily make it nut-free. A brush of chilli oil gives it a gentle kick and a beautiful glossy finish.
Serve it on Christmas Eve, as a starter on Christmas Day or as the centrepiece of a party buffet. It always disappears first!
Why you’ll love this pull-apart Christmas tree
- Showstopper with minimal effort – ready-rolled puff pastry does the hard work.
- Vegan and dairy-free – but creamy, cheesy and moreish enough for everyone at the table.
- Make-ahead friendly – assemble it the day before or freeze it unbaked (see below).
- Perfect for sharing – each twisted branch is a ready-made portion, so no cutting is needed.
Ingredients you’ll need
- Ready-rolled puff pastry – most ready-rolled puff pastry sold in UK supermarkets (including Jus-Rol, which I used) is made with vegetable fats and is accidentally vegan. Always check the label.
- Frozen spinach – cheaper than fresh and already wilted. Squeeze out as much water as you can so the pastry stays crisp.
- Grilled artichokes in oil – from a jar or the deli counter. Tinned artichoke hearts work too; just pat them dry. For more on artichokes, see my guide on how to cook artichokes perfectly.
- Cashews – soaked and blended into a silky cashew cream. For a nut-free version, see the variations below.
- Nutritional yeast – adds a savoury, cheesy flavour.
- Shallots, garlic, Italian herbs and lemon juice – for flavour and brightness.
- Chilli oil – for brushing. Use olive oil or plant milk if you prefer no heat.
How to make a pull-apart Christmas tree
Step 1: Make the filling
Soak the cashews and spinach in boiling water. Gently fry the shallots in olive oil until soft, then add the well-drained spinach and garlic. Stir in the chopped artichokes, nutritional yeast, herbs and salt.
Step 2: Blend the cashew cream
Blend the drained cashews with lemon juice and water until smooth, then stir it through the spinach mixture. Leave the filling to cool slightly – warm filling will melt the pastry.
Step 3: Layer the pastry
Unroll one sheet of puff pastry onto a lined baking tray. Spread the filling evenly over it, leaving a 1cm border, then lay the second sheet on top and press gently.
Step 4: Cut out the tree
With a very sharp knife, cut out a large triangle for the tree. Keep the offcuts to make stars.
Step 5: Cut and twist the branches
Leaving a 2–3cm strip down the middle as the “trunk”, cut horizontal branches about 2.5cm thick on each side. Twist each branch two or three times so the filling spirals through the pastry.
Step 6: Decorate and bake
Cut stars from the offcuts and place the largest at the top of the tree. Brush everything with chilli oil and bake at 200°C/180°C fan/gas 6 for around 20 minutes until puffed and golden. Finish with chilli flakes.
Top tips for success
- Keep everything cold. If the pastry softens while you are cutting, pop the tray in the fridge for 15 minutes before twisting.
- Use a very sharp knife or pizza wheel for clean cuts – a blunt knife squashes the layers and stops them puffing.
- Don’t overfill. A thin, even layer of filling keeps the branches neat and stops leaks.
- Twist away from you, all in the same direction, for a neater tree.
Can I make it ahead?
Yes – this is a great make-ahead Christmas starter.
- The day before: make the filling and keep it covered in the fridge for up to 2 days. You can also assemble the whole tree, cover it with cling film and chill overnight, then bake straight from the fridge.
- Freezing: open-freeze the unbaked tree on its tray, then wrap it well and freeze for up to 1 month. Bake from frozen, adding 5–10 minutes to the cooking time.
Storing and reheating
Pull-apart Christmas tree is best eaten on the day it is baked. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C/160°C fan for 8–10 minutes to crisp the pastry back up – avoid the microwave, which makes puff pastry soggy.
Variations
- Nut-free: replace the cashew cream with 4–5 tablespoons of dairy-free cream cheese.
- Cheesy: add a handful of grated vegan (or regular) cheese to the filling.
- Pesto: spread the pastry with vegan pesto and sun-dried tomatoes instead.
- Sweet: fill with mincemeat or cinnamon sugar and dust with icing sugar – perfect for Christmas morning.
- Vegetarian: use regular cream cheese and brush with beaten egg for a shinier finish.
What to serve with it
Serve warm on its own or with a dip in the middle of the table: marinara sauce, vegan garlic mayo, cranberry sauce or a quick herby dip.
Frequently asked questions
It is a festive bake shaped like a Christmas tree, designed to be torn apart and shared. It is usually made with puff pastry branches or bread-dough balls with a savoury or sweet filling.
Most ready-rolled puff pastry in UK supermarkets is made with vegetable fats and is suitable for vegans. Always check the label to be sure.
Yes. Assemble the tree, cover and chill overnight, then bake just before serving for the crispiest result.
Yes – freeze it unbaked for up to a month and bake from frozen, adding 5–10 minutes.
It serves 8 as a starter or 10–12 as part of a buffet.
More festive recipes
If you are looking for more Christmas baking inspiration, try my Christmas puff pastry pinwheels or this mincemeat bun Christmas tree. For a showstopping dessert, my Christmas tree pavlova never fails to impress. Here are a few more Christmas recipes you may like to try:
- Brussels Sprout Panzanella
- Mini Leek & Potato Gratins
- Asian Mushroom Wellington
- Winter Vegetable Coulibiac with Porcini Mushroom Sauce
I hope you enjoy this vegan pull-apart Christmas tree as much as we do. If you make it, please leave a star rating and a comment below – it really helps other readers – and tag me on Instagram @theflexitarianuk. I love seeing your festive bakes!
Pull-apart Christmas Tree with Spinach and Artichoke Filling
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 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 x 320g puff pastry sheets (I used Jus-Rol)
- chilli oil
- chilli flakes (optional)
Instructions
- Boil the kettle. Put the cashews in a bowl, cover with boiling water and leave to soak for 20 minutes.100 g unsalted cashews
- Put the frozen spinach in a second bowl, cover with boiling water and leave for 10 minutes.200 g frozen spinach
- Heat a little olive oil in a large frying pan. Add the finely chopped shallots and fry gently until soft.olive oil, 50 g shallots
- Drain the spinach, squeezing out as much water as possible. Add it to the pan with the grated garlic and fry gently for 3–4 minutes. Stir in the finely chopped artichokes, nutritional yeast, Italian herbs and salt. Set aside.4 garlic cloves, 75 g grilled artichokes in oil, 2 Tbsp nutritional yeast, 1 tsp salt, 1 Tbsp Italian herb seasoning
- Drain the cashews and blend with the lemon juice and water until completely smooth. Stir the cashew cream into the spinach mixture, check the seasoning and leave to cool slightly.1 Tbsp lemon juice, 4 Tbsp water
- Preheat the oven to 200°C/180°C fan/gas 6. Unroll one puff pastry sheet onto a lined baking tray. Spread the filling over it, leaving a 1cm border, then lay the second sheet on top and press gently.2 x 320g puff pastry sheets (I used Jus-Rol)
- With a very sharp knife, cut out a large Christmas tree shape. Use the offcuts to cut out one large star and six small stars.
- Leaving a 2–3cm trunk down the middle, cut branches about 2.5cm thick on each side. Twist each branch two or three times.
- Place the large star on top of the tree and line the small stars down the middle. Brush everything with chilli oil.chilli oil
- Bake for around 20 minutes, until puffed and golden.
- Sprinkle with chilli flakes, if using, and serve warm.chilli flakes (optional)
Notes
Nutritional Information
Find this recipe online:
Pull-apart Christmas Tree with Spinach and Artichoke Filling
https://theflexitarian.co.uk/recipe-items/pull-apart-christmas-tree-with-spinach-and-artichoke-filling-vegan/
I cannot wait to see your posts!
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We made this a few years ago, when we were snowed in for Christmas and had to adjust our plans. We randomly had the ingredients! It was fun to make with our then 6yo, and it made our Christmas feel merry. My child has requested it every Christmas since (and often in between)!