Pesto Puff Pastry Christmas Trees Recipe
Introduction
Pesto Puff Pastry Christmas Trees are a festive and flavorful appetizer perfect for holiday gatherings. Crisp, cheesy layers combined with fragrant basil pesto make these treats irresistible and fun to make. They bring charm and taste to any party table.
Ingredients
- 2 sheets of puff pastry
- ½ cup basil pesto
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 egg, whisked (for the egg wash)
- 1 tablespoon hot honey sauce
- 2 teaspoons red pepper flakes
Instructions
- Step 1: Preheat your oven to 360°F (180°C) and line an oven tray with parchment paper.
- Step 2: Roll out one sheet of puff pastry on a clean surface or on the parchment paper it came with. Spread the basil pesto evenly over the pastry, reaching close to the edges. Sprinkle the mozzarella and parmesan cheese evenly on top.
- Step 3: Place the second sheet of puff pastry over the pesto and cheese layer. Press down gently with your hands or a rolling pin to seal the filling between the layers.
- Step 4: Using a sharp knife or pizza cutter, cut the layered pastry into 1-inch (2.5 cm) strips along the long side, leaving a 2-inch (5 cm) section at one end for cutting star shapes.
- Step 5: Carefully fold each strip over itself four times to form a rough triangle resembling a Christmas tree. Pierce each tree gently with a skewer to hold the shape and place on the prepared tray.
- Step 6: Use a mini star cutter to cut star toppers from the reserved pastry section. Skewer each star on top of a pastry tree.
- Step 7: Brush all pastry trees with the whisked egg wash to help them brown and become glossy during baking.
- Step 8: Bake in the preheated oven for about 15 minutes, until the trees are golden and crisp.
- Step 9: Remove from the oven and drizzle with hot honey sauce. Sprinkle red pepper flakes on top if using, then serve warm to enjoy the flaky, cheesy goodness.
Tips & Variations
- Substitute basil pesto with sun-dried tomato pesto or a tapenade for different flavor profiles.
- Use a mix of cheeses such as cheddar or fontina to change the taste and texture of the filling.
- For a milder version, omit the red pepper flakes or reduce the hot honey sauce.
- Make mini versions by cutting smaller strips for bite-sized appetizers.
Storage
Store leftover pesto puff pastry trees in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and crisp again. Avoid microwaving to maintain their flaky texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these trees ahead of time?
Yes, you can assemble the trees and keep them covered in the refrigerator for a few hours before baking. Just brush with egg wash and bake when ready to serve.
What can I use if I don’t have puff pastry sheets?
Puff pastry sheets are best for this recipe due to their flaky texture. If unavailable, try using phyllo dough layered with butter, but the process and texture will differ.
PrintPesto Puff Pastry Christmas Trees Recipe
These festive Pesto Puff Pastry Christmas Trees are a delightful appetizer perfect for holiday gatherings. Crispy, golden puff pastry layered with fragrant basil pesto and melted cheeses, shaped into charming tree forms and finished with a spicy honey drizzle and red pepper flakes for a sweet and savory kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 pastry Christmas trees 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Pastry Base
- 2 sheets of puff pastry
Filling
- ½ cup basil pesto
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
Finishing
- 1 egg, whisked (for the egg wash)
- 1 tablespoon hot honey sauce
- 2 teaspoons red pepper flakes
Instructions
- Prepare the Pastry Base: Preheat your oven to 360°F (180°C) and line an oven tray with parchment paper. Roll out one sheet of puff pastry on a clean, flat surface, ideally on the paper it came rolled in to make handling easier.
- Spread Pesto and Cheese: Spread the basil pesto evenly over the rolled pastry, reaching close to the edges. Sprinkle the grated mozzarella and parmesan cheese uniformly over the pesto layer.
- Slice into Strips: Place the second sheet of puff pastry on top of the pesto and cheese-covered sheet, pressing down gently to seal the layers together. Use a sharp knife or pizza cutter to cut the layered pastry into 1-inch (2.5 cm) wide strips along the long side, leaving a 2-inch (5 cm) section at one end for cutting out small star shapes.
- Fold into Christmas Trees: Take each strip and fold it over itself four times to create a rough triangle that resembles a Christmas tree shape. Secure each folded tree with a skewer and place them onto the lined baking tray.
- Add Star Toppers: Use a mini star-shaped cutter to cut stars from the reserved pastry section and skewer each star onto the top of the pastry trees.
- Apply Egg Wash and Bake: Brush each pastry tree generously with the whisked egg to get a golden finish. Bake in the preheated oven for 15 minutes or until the pastry is puffed, golden, and crispy.
- Finish with Hot Honey and Red Pepper Flakes: Remove the baked trees from the oven and immediately drizzle with hot honey sauce. Sprinkle red pepper flakes on top to add a subtle spicy heat. Serve the pastry Christmas trees warm for the best texture and flavor experience.
Notes
- Make sure to seal the two puff pastry sheets well to prevent the filling from leaking during baking.
- Hot honey adds a sweet heat; adjust the amount to your heat preference or omit if sensitive to spice.
- These trees are best served fresh and crispy but can be gently reheated the next day.
- You can substitute the basil pesto with sun-dried tomato pesto for a different flavor twist.
- Use cold puff pastry for better handling and flakier results.
Keywords: pesto puff pastry, Christmas appetizer, holiday snack, puff pastry trees, festive finger food
