If there’s one thing Katherine Sabbath knows how to do, it’s turn a dessert into a centrepiece – and her Pampas Puff Pastry Christmas Tree Skewers with Homemade Cherry Jam are proof that festive baking doesn’t need to be complicated to be completely show-stopping. Designed for sharing and made with layers of buttery puff pastry, fruity cherry jam and generous swirls of Nutella, this is the kind of recipe that feels just as joyful to make as it is to eat.
For Kat, Christmas hosting is all about leaning into seasonal flavours, playful presentation and food that naturally brings people together. “It’s the perfect blend of fruity, buttery and Nutella goodness, made for sharing,” she says of the skewers. Shaped like a Christmas tree and built for tear-and-share moments, the recipe ticks all her hosting boxes — festive, fun and guaranteed to get guests reaching in for seconds. Whether you’re planning a big family lunch or a relaxed Friendsmas spread, this is the kind of edible centrepiece that does the hard work for you, letting everyone gather, graze and enjoy every bite together.
INGREDIENTS
- 3 sheets Pampas puff pastry
- 150g Nutella (approximately 15g per Christmas tree)
- 1 tsp CSR Soft Icing Mixture
FOR THE HOME MADE CHERRY JAM
Makes approximately 1 cup
- 3 cups fresh or frozen cherries (approximately 150g per cup), pitted
- ½ cup white sugar
- 1 tbsp fresh lemon juice
- Pinch of salt (approximately ⅓ tsp)
INSTRUCTIONS
- Preheat the oven to 200°C (180°C fan-forced). Line two large baking trays with baking paper and allow the puff pastry sheets to thaw.
- Lay one sheet of thawed puff pastry on a clean surface and spread an even layer of cherry jam over the top. Place a second sheet of puff pastry on top of the jam.
- Using a sharp knife or pizza wheel, cut the pastry sandwich into 10 evenly sized strips.
- Fold each strip accordion-style, starting with a wider base and tapering towards the top to create a Christmas tree shape.
- Using a small star-shaped cookie cutter, cut out stars from the remaining puff pastry (it’s best to keep this pastry plain, without jam).
- Carefully push a skewer or cake pop stick through each folded pastry tree, securing the tree and star together without squishing the layers.
- Place the trees onto the prepared baking trays and brush lightly with egg wash.
- Bake for 12–15 minutes, or until puffed and golden.
- Once out of the oven, dust with icing mixture to create a snow-like finish.
FOR THE HOME MADE CHERRY JAM
- Make the cherry jam ahead of time so it can cool. In a large skillet, combine the cherries, sugar, lemon juice and salt.
- Cook over high heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Reduce the heat to a rapid simmer and cook, stirring occasionally, until thickened, about 30 minutes.
- Once thickened, strain the jam through a fine-mesh sieve into an airtight container, pressing on the solids.
- Discard the solids and stir the jam until smooth. Allow to cool, then cover and refrigerate. The jam will keep for up to one month.