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NUTELLA & BISCOFF TEARER SHARER

NUTELLA & BISCOFF TEARER SHARER
NUTELLA & BISCOFF TEARER SHARER

It’s that time of year again, where we throw our slim-fit jeans with reckless abandon into the cupboard in favour for a slightly baggier pair - but all for good reason… Christmas food! 🎅

This mouthwatering puff-pastry Christmas tree is not only stuffed with creamy, spicy speculoos spread, but with our delicious chocolaty homemade Nutella AS WELL! Talk about yummo. We threw some fruit on top so we could pretend it’s healthy… (and because it tastes and looks tasty, I guess). In all seriousness, you’re going to love this tearer-sharer! (Sharing optional). The nutella recipe makes enough to fill a jar which will keep really well for some time - we heated ours up with a few extra tablespoons of hazelnut milk to create the dipping-sauce at the end! Let us know what you think!

Ingredients
Method

Ingredients

Christmas Tree

  • 100g dark chocolate
  • 2 ½ tbsp icing sugar, plus extra for dusting
  • 2 x sheets ready-rolled vegan puff pastry 2 tbsp plant-based milk
  • handful of strawberries
  • handful of blueberries
  • handful of raspberries
  • oat or soy cream, to serve

Method

  1. 1.

    Preheat oven to 180°C | Medium saucepan with 3cm water on medium-low heat | Heatproof bowl | Line a large baking sheet with parchment paper | Pastry brush



    Put the heatproof bowl on top of the saucepan, making sure the bottom of the bowl isn’t touching the water, and reduce the heat to low | Break 75g of the chocolate into the bowl and stir occasionally with a wooden spoon until the chocolate has melted | Pour in the icing sugar, stir to mix it in completely without any lumps and take the pan off the heat


    Lay 1 sheet of puff pastry on to the lined baking sheet | Pour the melted chocolate on to the centre of the pastry and spread it out, leaving a 2cm gap around the edges | Lay the second sheet of pastry flush on top (you may want to ask a friend for help) | Gently press the two sheets of pastry together all the way round the edges


    With a sharp knife, make 5 evenly spaced cuts into the long edges of the pastry so that they reach about 5cm in from the edges | You should be left with a strip of pastry running down the middle of the sheets that is at least 3cm wide, with 5 flaps of pastry either side


    Cut the remaining chocolate into 10 chunks and place 1 chunk in the middle of each flap of pastry | Roll the flaps over the chocolate chunks, taking care not to cover the middle section, and press them to seal in the chocolate | Brush all over the top with the plant-based milk | Put the baking sheet in the oven and bake for 30–35 minutes, until the pastry is golden and slightly crispy


    Take the baking sheet out of the oven and scatter the fresh berries along the middle section | Dust lightly with icing sugar and serve immediately with a little fresh cream on the side for people to pour over if they wish