Christmas Tree Canope

Be the hostess with the mostest by serving these bite sized puff pastry, cream cheese and dill canopes this Christmas!



2 sheets of Puff pastry


200g Cream cheese
The zest of 1 Lemon
The juice of 1 Lemon
40g Fresh dill chopped
30g Parsley chopped
2 tablespoons Green onion minced
Salt to taste
Pepper to taste
Fresh dill chopped



Preheat oven to 200C and roll out the puff pastry onto a lightly floured surface until a cupcake pan fits over it. Mark the dough where it needs to be cut to make 12 equal size circles. Cut the dough and pierce holes in it with a fork. Repeat with the other sheet of puff pastry.

Turn your cupcake pan up-side-down, lay a circle of dough over each cup and press around the cup to form a bowl shape. Lay a sheet of baking paper over the top and then a flat baking sheet on top of that. This will keep the base of the cups from rising too much.

Bake for 12-15 minutes until lightly browned. Let cool and remove from the pan.


Add the cream cheese, lemon zest, juice of 1/2 a lemon, dill weed, parsley and green onions to a mixing bowl. Mix until the cream cheese is fluffy, (about 1 1/2 minutes). Taste the cream cheese and add more lemon juice, if desired, along with salt and black pepper to taste. Cover the bowl and place in the fridge for an hour.

Spoon the chilled mixture into a piping bag and pipe the creamed cheese on top of the pastry circles. Carefully roll the cheese in fresh dill and place a single Star Anise on top to serve.

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