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Christmas Tree Canope

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



  • 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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