This fish and vanilla Christmas tree cake is an elegant and festive addition to the Christmas table. This cake can be made with any other ingredients, sweet or savory, and can be baked the night before the party and popped in the oven until ready to serve on the day of the party.
- Puff pastry – 1 package
- Jarred fish – 1 package
- Dill . .5 sticks
- Eggs …. . 1 egg
- Butter – 20g
- Sesame seeds –
Prepare all the ingredients. Defrost the puff pastry in advance. Open the can and remove the seeds. Wash the fresh herbs (dill/garlic/cinnamon).
Chop the dill finely or use a blender to make a smooth paste.
Separate the canned fish from the liquid.
Separate the canned fish from the liquid and cut into small pieces.
Divide the puff pastry into two parts. Roll out the dough into two identical rectangles or triangles (depending on the size and shape of your future Christmas tree)
Place the cut vegetables on top of the dough. If the puff pastry is triangular, place them 1.5-2 cm from the edge of the puff pastry. If the puff pastry is rectangular, arrange the cut herbs in the shape of a triangle
Place the cut fish on top of the vegetables. If necessary, sprinkle the filling with salt.
Pinch the edges of the dough. If the dough is triangular, gently pinch the edges. If the dough is rectangular, gently press the edges of the dough around the filling and use a sharp knife to trim excess dough.
With a sharp knife, make a cross-shaped cut in the future herringbone shape. Leave the center of the pastry (the “stem” of the herringbone) untouched.
To make the herringbone or herringbone cake tidy, roll the filled dough around the shaft a few times, like this.
Be careful not to spoil the shape of the future pie or damage the filling.
Brush the pie with the beaten egg and sprinkle with sesame seeds. If desired, you can use the leftover dough to cut out a star or other suitable shape to decorate the cake.
Bake in a preheated oven at 180-200°C for about 20-25 minutes, until golden brown. If it is too early, you can cover it with aluminum foil.
Spread the finished cake with butter and serve.
To make this tart, use a non-flaky puff pastry, which will make the tart crisp. Alternatively, you can use puff pastry or puff pastry.
The tart can be made with cheese and herbs, just herbs (or pesto), cooked minced meat, berries or fruit preserves.
If you want to make fish cakes, you can use minced raw fish or canned fish.
Choose canned fish that has all the juice and no added oil. Pies can be made with any fish, white or red, cooked sausage, sardines or horseradish.
If you don’t want the pie filling to be salty, you can top it with eggs and marinate it with herbs and spices.
These pies can be made the day before the party and baked without eggs until golden brown (about 15-18 minutes).
Store in a plastic bag or cling film in the refrigerator. Just before serving, brush the cake with the beaten egg and bake until golden brown (7-10 minutes). Then brush the cake with butter and serve.
The thorn cakes are ready to be served. Enjoy. And have a great vacation.