A Festive Treat That Always Sparks (Sticky) Joy
Alright, I’m going to be honest with you — Cranberry & Orange Christmas Tree Pies are something I sort of stumbled upon after the third round of mince pies one December (look, I love a mince pie as much as the next person, but variety is the spice of life, right?). The first time I made these, the kitchen looked like an elf exploded: flour everywhere, dough cutouts all over the place, and more cranberries on the floor than in the bowl. But! When those golden little trees came out of the oven, my family pounced on them before they’d even cooled. I’ve never looked back. I suggest you don’t either.
Why I Keep Coming Back to This Recipe
I make these every year because, honestly, my family refuses boring cookies now. They love the zingy cranberry and the bright pop of orange — it just feels so Christmassy. Plus, the tree shapes (I use this tree cookie cutter set but really, triangles work if you’re not fussed) make everyone smile, even the grumpy cousin who says he doesn’t like cranberries. Sometimes the dough sticks, which always frustrates me, but rolling it between parchment? Life-changing hack, I tell ya.
What You’ll Need (And What You Can Swap)
- 320g ready-rolled shortcrust pastry (I do sometimes make my own but, let’s be real, store-bought is a lifesaver during Christmas chaos)
- 100g cranberry sauce (leftover or homemade — both are ace. Jarred is fine, too, especially when the shops are rammed!)
- Zest of 1 orange (or half a clementine if you forgot to buy oranges — it happens)
- 25g caster sugar (I’ve used brown sugar in a pinch, and it gives a caramel-ish note that’s actually really good)
- 1 beaten egg, for glazing (milk works too, though the shine’s a bit less)
- Optional: handful of flaked almonds (my nan always topped hers with these, but leave them out if you’ve got nut-dodgers round the table)
- Icing sugar, for dusting (only if you want your trees to look like they got caught in a gentle snow flurry)
How I Piece These Together – It’s Not Rocket Science
- Preheat your oven to 190°C (375°F), and line a baking tray with parchment paper. If you can’t find the scissors, just rip the parchment — no one will know.
- Roll out your pastry, or just unroll it if you’re me most Decembers. If it sticks, trust me, two sheets of parchment are your pals.
- Cut out tree shapes, about palm-sized. You’ll need pairs for each pie. (This is the bit where little hands want to help — give them a smaller cutter if you don’t want tree carnage.)
- Mix cranberry sauce with orange zest and sugar. Dip a finger in for a taste, just to make sure it’s zippy enough. If it’s too tart, a touch more sugar won’t hurt.
- Spoon a modest blob of the filling onto half your pastry trees, leaving a border so the goo doesn’t spill out the sides. This part can get messy but that’s half the fun.
- Brush the edges with beaten egg. Then gently press another pastry tree on top, sealing the edges — I usually press with a fork for that little crimped effect, though I admit half the time I just pinch them shut and call it rustic.
- Give the tops another brush with egg, sprinkle with almonds if you fancy. Pop the pies on your tray. If you forget to prick a hole in the tops, don’t panic — they puff a little but usually stay intact.
- Bake for about 15-20 minutes, until golden and a little puffed. If you see some filling oozing out, you’re doing it right.
- Let them cool a smidge (I never manage to wait long), then dust with icing sugar if you want that snow-dusted look. Try not to eat them all while they’re warm… good luck with that.
A Few Notes (Because I’ve Definitely Messed These Up Before)
- If the filling escapes, just scrape it up and, er, eat it anyway – it’s still tasty.
- Actually, I find these taste even nicer the next day, if any survive that long.
- Parchment really does stop sticking – don’t skip it like I did my first year.
- Sometimes, I triple the orange zest if I’m feeling bold. No regrets, so far.
If You Want To Mix Things Up (Or Not…)
- I once tried apricot jam instead of cranberry – sounded good, but honestly, it just…didn’t pop. Not recommended!
- Little chocolate chips in the filling? Actually amazing, especially for choc fiends.
- Shape swaps: hearts, stars, whatever cutters you find at the back of the drawer. I did bats once for Halloween, not pretty but they still tasted great.
What You’ll Need: No Fancy Gadgets Needed (Mostly)
- A baking tray (or a roasting tin, if you can’t find yours – just line it well)
- Parchment paper – If you run out, a well-buttered tray is next best. I’ve done it, it works okay (but…spatula required for removal!)
- Pastry brush (no brush? Clean fingers. It’s Christmas, not Masterchef.)
- Cookie cutters (or a sharp knife. Or, if you’re really stuck, an upside down mug makes a passable circle)
How Long They Hang Around (Spoiler: Not Long)
Kept in a tin or airtight box, these will last 2-3 days — but honestly, in my house they rarely survive past breakfast the next morning. I tried freezing once, they’re edible defrosted but the texture’s not quite the same.
How We Serve ‘Em (and a Slightly Odd Tradition)
I put these out with a mug of mulled cider, or sometimes just a cup of builder’s tea (my dad’s favourite). They look especially fun stacked in a pile, sort of like a bonkers edible forest. My sister dunks hers in hot chocolate, which is a little extra but, y’know, it works. There was one year the dog pinched a whole plate before we got to the table… so guard them if you’ve got cheeky pets about.
Lessons From the Trenches (Or: Don’t Do What I Did)
- I once skipped crimping the edges — big mistake; filling EVERYWHERE
- Rushing the chilling step with the pastry just made everything stickier. If there’s time, a five minute chill really helps
- Forget to dust your surface with flour and you’ll be prying pastry off the counter for days. Trust me
FAQ – Real Questions, Honest Answers
- Can I use puff pastry? Sure, but they puff up quite a bit and you lose that pretty shape. Still tasty though (I’ve done it!)
- Is homemade cranberry sauce better? Might be, if you’ve got time (I use this quick recipe sometimes), but store-bought is genuinely fine. Christmas is busy enough, eh?
- Do they work gluten-free? Actually yes! My pal used free-from pastry and it was pretty good — a bit more crumbly but still delish
- Can I make these in advance? Yep, just seal them well so they don’t dry out. Or freeze the unbaked pies, bake straight from frozen with a bit more time (I forget how much. 5 min extra, maybe?)
- How many does this make? Depends how big you go! Usually around 10-12. Sometimes more if I make them tiny for little kids.
Last thing: don’t stress if everything’s not perfect. That’s honestly part of the Christmas charm. And if you make a massive mess, just call it festive chaos. Cheers and happy baking!
Ingredients
- 1 sheet ready-rolled shortcrust pastry
- 100g fresh cranberries
- 2 tbsp orange marmalade
- 2 tbsp caster sugar
- 1 tsp orange zest
- 1 large egg, beaten
- 2 tbsp icing sugar (for dusting)
- 1 tbsp milk
Instructions
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1Preheat the oven to 200°C (180°C fan) or 400°F and line a baking tray with parchment paper.
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2In a saucepan, combine the cranberries, orange marmalade, caster sugar, and orange zest. Cook over medium heat for 5-7 minutes until cranberries begin to burst and mixture thickens. Let it cool.
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3Roll out the pastry and use a Christmas tree-shaped cutter to cut out 16 shapes. Place 8 shapes on the prepared tray.
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4Add a spoonful of cooled cranberry-orange filling to the center of each shape on the tray. Brush edges with milk, then top with the remaining pastry shapes. Press edges to seal and crimp with a fork.
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5Brush the tops with beaten egg and bake for 20 minutes or until golden brown. Allow to cool, then dust with icing sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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