Cocospread Christmas Tree Puff Pastry
The best holiday bakes look far harder than they actually are. Two sheets of puff pastry, a layer of The Misfits Cocospread in between, cut into strips and twisted by hand into little Christmas trees. Built around a coconut spread with adaptogens rather than a plain chocolate-hazelnut jar, so the Brahmi and Ashwagandha in every jar of Cocospread come along for the ride. Fifteen minutes in the oven, a dusting of powdered sugar, and you’ve got a tray good enough for a dessert table.
Why this recipe works
Sandwiching Cocospread between two sheets of puff pastry keeps it contained as the pastry puffs and separates into flaky layers. Cutting even strips and twisting them by hand creates the “tree” shape without any cutter or mould.
Ingredients
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2 puff pastry sheets, 14x8”
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The Misfits Cocospread (≈ 4–5 Tbsp / 60–75 g)
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1 egg, beaten
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1/2 tbsp brown sugar
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Confectioners’ (powdered) sugar, for dusting
Makes approximately 8–10 trees
Tags: Dessert
Step-by-step method
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Preheat the oven to 180°C. Line a large rectangular baking sheet with parchment paper.
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Place one puff pastry rectangle on a clean surface. Spread The Misfits Cocospread on top, covering the edges well. Place the second rectangle on top.
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Cut lengthwise strips about 0.60 inches (1.5 cm) wide with a sharp knife.
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Shape each tree by hand: grasp the end of a strip and make small waves that get bigger toward the base. Use a wooden stick to secure the shape.
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Brush with beaten egg and sprinkle with brown sugar.
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Bake at 180°C for 15 minutes, or until golden brown.
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Cool for at least 10 minutes, then dust with powdered sugar.
Swaps & variations
A toothpick works for smaller trees instead of a cookie stick. Use a plain egg wash for a less sweet finish. Make mini trees by halving the pastry sheet lengthwise; reduce bake time by 2–3 minutes. Serve extra Cocospread on the side for dipping.
Storage & make-ahead
Assemble unbaked trees and freeze on a tray, then bake straight from frozen adding 3–4 minutes. Baked trees keep a day at room temperature in an airtight container.
Nutrition note
A sugar-and-pastry holiday bake, not a daily health food. The filling is built on Cocospread, rescued pumpkin and unsweetened cacao carrying Brahmi and Ashwagandha rather than palm oil and refined sugar.
The Misfit behind this recipe
The Misfits Cocospread is made from pumpkin rescued from organic farms around Jaipur, including the brand’s own farm in Chaksu, blended with unsweetened cacao, Brahmi, and Ashwagandha a genuine substitute for the chocolate-hazelnut spreads most home bakers default to.