Cream cheese Christmas tree stacks

Serves: 4 Prepare & Cook:


  • 150g cold butter, cubed, plus extra for greasing
  • 175g plain flour
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 75g cheddar, finely grated
  • 75g parmesan, finely grated
  • 1 SpinneysFood Free Range Egg, beaten
  • 150g cream cheese
  • 25g icing sugar, plus extra for dusting
  • zest and juice 1 orange
  • 75ml double cream, lightly whipped


  1. Grease 2 large baking trays and line with baking paper.
  2. Put the flour and a pinch of salt in a bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the rosemary, grated cheese and egg and combine to form a dough. Roll into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C, gas mark 4. Roll out the dough on a floured surface to 5mm thick and stamp out 4 extra large, 4 large, 4 medium, 4 small and 4 tiny stars. Arrange on the trays.
  4. Bake for 12-15 minutes until golden, remove from the oven and leave to cool.
  5. Beat the cream cheese, sugar, zest and juice until smooth. Stir in the cream.
  6. Leaving a border, spread the cream mix over all but the tiny stars. Layer them, from extra large to small, in 4 stacks. Place the tiny stars on top, dust with icing sugar and serve.

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