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| I used a larger star cookie cutter, 1 medium flower cutter, and a smaller star cookie cutter. |
Got this creative idea from the Peppridge Farm website. The original recipe calls for pudding in between the layers, but since I wanted to make it vegan, I used raspberry jam. Instead of topping it with a raspberry, I topped it with some sprinkles. I tried putting a raspberry on top, but my top layer was too small.
Ingredients:
- 1 package (17.3 ounces) Pepperidge Farm® Puff
Pastry Sheets, thawed
- 1/3 cup vanilla pudding or Lemon curd
- 1/3 cup honey, warmed or Green decorating
sugar
- 8 raspberries or maraschino cherry halves
Directions:
- Heat the oven to 400°F.
- Unfold 1 pastry sheet on lightly
floured surface. Cut 4 stars of each size, using 3 star
cookie cutters in graduated sizes. Repeat with the remaining pastry sheet.
Place the 24 stars on baking sheets.
- Bake for 10 minutes or until the pastries
are golden brown. Remove them from the baking sheets and cool on a wire
rack.
- Top 1 large star pastry with about
1 teaspoon pudding. Top with 1 medium star pastry, turning the
star so the points do not line up. Top with about 1 teaspoon
pudding and place 1 small star pastry on top, turning it so the
points do not line up. Repeat with the remaining star pastries, making 8
trees. Drizzle the trees with honey. Sprinkle with green sugar and top each
with a raspberry.
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