Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pesto puff pastry Christmas trees on a wooden board.

Pesto Puff Pastry Christmas Trees


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kate Alexandra
  • Total Time: 25 minutes
  • Yield: 16 trees 1x
  • Diet: Vegetarian

Description

Level up your festive snacks with these super cute, super easy puff pastry Christmas trees. Just sandwich basil pesto and grated cheese between puff pastry, fold into trees and bake until golden and crispy. Less than 30 minutes from start to finish.


Ingredients

Scale
  • 2 sheets of puff pastry
  • ½ cup basil pesto
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg, whisked (for the egg wash)
  • 1 tablespoon hot honey sauce
  • 2 teaspoons red pepper flakes

Instructions

  1. Spread pastry with pesto and cheese. Heat your oven to 360F/180C and line an oven tray with baking paper. Roll out a sheet of puff pastry on a clean, flat surface. I like to roll it out on the parchment paper it tends to come rolled in, for ease. Spread the basil pesto all over the pastry, getting as close to the edges as you can. Scatter the mozzarella and parmesan evenly over the pesto.
  2. Slice into strips. Place the second sheet of puff pastry on top of the pesto and cheese-topped sheet, and press down with your hands to seal it in place. You can use a rolling pin to gently flatten it too if you like. Use a sharp knife, or a pizza cutter, to cut 1″/2.5cm strips down the long side of the pastry rectangle (so you end up with more short strips, rather than long ones). Leave a 2″/5cm strip at one end, so that you can cut out pastry star toppers for your trees.
  3. Fold the Christmas trees. Pick up a strip of layered pastry, and carefully fold it over itself four times, to form a rough triangle shape. Press a skewer through the pastry tree and place on the lined oven tray. Repeat with the rest of the strips, then use a mini star cutter to cut out little star toppers for the trees. Skewer the stars onto the tops of the pastry trees, and set them on the tray.
  4. Bake the trees. Brush the trees with egg wash, then transfer them to the oven for 15 minutes, or until they’re looking super golden and crispy. Remove from the oven, then drizzle with the hot honey and scatter with the red pepper flakes if you’re using them. Serve while hot and crispy.

Notes

PREP AHEAD: Assemble the Christmas trees the day before you want to bake them if you like, then cover the oven tray with clingfilm and pop into the fridge until you’re ready.

INGREDIENT NOTES: Swap the basil pesto for sundried tomato pesto, wild garlic pesto, fig jam, sweet chilli jam, caramelized onions or zhoug sauce. Play around with your cheeses – try to mix something mild and melty (like mozzarella) with something strong (like parmesan). Blue cheese is great, as is gruyere.

  • Prep Time: 10
  • Cook Time: 15
  • Category: snacks
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1 tree
  • Calories: 144
  • Sugar: 0.1g
  • Sodium: 135mg
  • Fat: 11.8g
  • Saturated Fat: 2.9g
  • Carbohydrates: 8.4g
  • Fiber: 1.1g
  • Protein: 6.1g
  • Cholesterol: 29mg