Recipe: Maple bacon Christmas trees

Recipe: Maple bacon Christmas trees

25m prep I 20m cook

With only 6 ingredients, these sweet bacon pastry trees make for an easy festive starter.



  • 2 sheets frozen puff pastry, partially thawed
  • 200g rashers streaky bacon
  • 2 tbsp maple syrup, plus extra to serve
  • 22 cocktail onions
  • 1 egg, lightly beaten
  • Chopped fresh flat-leaf parsley leaves, to serve


Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
Cut 22 x 2cm-wide strips from pastry sheets. Place on a baking tray lined with baking paper. Refrigerate for 10 minutes.
Meanwhile, cut bacon lengthways into 2cm-wide strips. Place bacon in a large bowl. Drizzle with maple syrup. Toss to coat.
Place 1 pastry strip on a flat surface (keep remaining pastry in fridge). Top with 1 piece of bacon, gently pressing to secure (bacon will be shorter than pastry). Using picture as a guide, fold pastry and bacon together to form a tree shape, starting with a small amount and widen as you go (until you reach the end). Starting at the base of the tree, thread 1 skewer through centre to top of tree (leave 1cm at top of skewer for pickled onion). Place on tray. Repeat with remaining pastry strips and bacon to form 22 trees. Press 1 pickled onion on top of each skewer.
Brush trees and onions with remaining maple syrup. Brush trees with egg. Bake for 18 minutes, or until golden and puffed. Stand on trays for 5 minutes. Transfer to a serving platter. Drizzle with extra maple syrup. Sprinkle with parsley. Serve.
Photo and recipe courtesy of