Festive Turmeric and Olive Star Recipe

This is savoury twist on the classic nutella star. This festive centrepiece for Christmas can be easily vegetarian or vegan. See video below for a demonstration if you haven’t made dough or crafted a star like this before.

Please note: you can also use puff pastry instead of dough and just two layers works fine instead of three. 

Dough Ingredients

450gm strong white flour
7gm sachet fast-action dried yeast
1/2 tspn sugar
1 tspn salt
4 heaped tspns of turmeric
290ml lukewarm milk (dairy or non-dairy)
1 beaten egg (optional)

Filling Paste Ingredients

Use any tasty ingredients in your cupboard to blend into a dark, spreadable paste:

black olives (or tapenade)
sundried tomatoes (soaked in oil or hot water)
chutney (any flavour)
carob powder
BBQ sauce
nutritious yeast flakes

Baking tray
Greaseproof paper
A glass or cup.


1. Dissolve the yeast and the sugar in a little of the warm milk.

2. Put the flour in a large mixing bowl, stir in the salt and turmeric. Make a well in the middle then pour in the yeast mixture and about a third of the remaining warm milk and the beaten egg if using. Use a round bladed dinner knife or wooden spoon to mix to a dough. Keep adding more milk until all the flour is mixed into one ball of dough.

3. Tip out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

4. Put the dough in a lightly greased bowl, cover with a clean tea towel then leave in a warm place to rise until doubled in size (about an hour) or leave to rise slowly in the fridge for 12 hours. Take out of the fridge 1 hour before continuing.

5. Heat the oven to 200°C/180°C fan/gas 6.

6. Tip the dough out onto a lightly floured work surface. Cut dough into three.

7. Roll one piece of dough out to a circle. The dough might spring back a little at first but persist. Use a bowl as a template (we used a 22cm diameter bowl).

8. Carefully roll the circle over a rolling pin to lift it onto your greaseproof paper.

9. Spread paste over the circle, leaving about 1cm bare at the edge.

10. Make the second circle, position it exactly on top of the first. Spread the paste and then make your third circle and place it on top.

11. Use a glass to make a small circle indentation in the middle.

12. Make a careful incision right through all three layers without cutting the greaseproof paper from the glass to the edge. Make another cut a quarter of the way round. Then another one between them. And then two more between those lines. Repeat round the circle until you have 16 separate strips.

13. Carefully pick up the ends of two adjacent strips and peel up until then are completely separated. Then twist them twice away from each other. Repeat round the circle until you have 8 points to your star.

14. If you want points, pull out the inside corners of the ends of the strip (watch video demonstration).

15. Brush with milk or beaten egg white and put in the oven.

16. Bake for about 15 minutes until golden and sounds hollow when you tap.

Delicious eaten warm. Can also be frozen and reheated later.

Any leftover dough can be used to make pizza!


Leave a Reply

Your email address will not be published. Required fields are marked *

Sign up to the free weekly

Penny Post


For: local positive news, events, jobs, recipes, special offers, recommendations & more.

Covering: Newbury, Thatcham, Hungerford, Marlborough, Wantage, Lambourn, Compton, Swindon & Theale