Christmas tree whole-wheat puff pastry with spiced turkey, caramelized onion, and mild lemon mascarpone cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a large baking tray with parchment paper.

2. 2

   Heat a large skillet over medium heat and add the butter and 1 tablespoon of the olive oil. Add the yellow onion with a pinch of salt and cook for 12 to 15 minutes, stirring, until golden and caramelized. Add half of the garlic and cook 30 seconds more. Transfer to a bowl and let cool slightly.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil and cook the ground turkey with the sweet paprika, ground cinnamon, black pepper, and another pinch of salt for 8 to 10 minutes, breaking it up with a spoon, until fully cooked. Stir in the Dijon mustard, dried cranberries, and the rest of the garlic. Cook 1 minute more. Remove from the heat and let cool for 10 minutes.

4. 4

   Meanwhile, in a bowl combine the mascarpone, grated Parmesan cheese, lemon zest, 1 tablespoon lemon juice, fresh thyme, fresh parsley, and a pinch of salt. Set the cream aside.

5. 5

   Unroll one whole-wheat puff pastry sheet on the tray. Using a knife, cut a large Christmas tree shape, using a wide triangle with a small trunk. Reserve the trimmings. Spread the mascarpone cream over the pastry, leaving a 1 cm / 1/2 inch border all around.

6. 6

   Layer the caramelized onion on top, then spread the spiced turkey evenly. Cover with the second whole-wheat puff pastry sheet. Cut the tree shape again following the base. Press the edges gently to seal.

7. 7

   Visually mark a central strip about 5 cm / 2 inches wide as the trunk and center of the tree. Cut horizontal strips on both sides, about 2 cm / 3/4 inch wide, without cutting into the center. Twist each strip twice to create branches.

8. 8

   Use the pastry trimmings to make a small star or ornament and place it at the top of the tree. Whisk the egg with the milk and brush all over the surface. Sprinkle the sesame seeds on top.

9. 9

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the pastry is puffed, deeply golden, and hot in the center. If it browns too quickly, loosely cover with foil during the last few minutes.

10. 10

    Let rest for 5 minutes before serving. If desired, finish with a little extra grated Parmesan cheese and a few extra fresh parsley leaves on top.