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Basil Pesto Cheesy Puff Pastry Christmas Tree

An easy and impressive appetizer perfect for holiday gatherings, this puff pastry Christmas tree is filled with basil pesto and melty cheese, making it a cozy and festive treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Holiday, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pastry and Base Ingredients
  • 2 sheets sheets of frozen puff pastry, thawed Make sure they are pliable but cold.
  • 1/3 to 1/2 cup basil pesto, well stirred Ensure the oil is evenly distributed.
  • 1 to 1.5 cups shredded cheese (mozzarella, provolone, or mix with parmesan) Choose your favorite cheese.
  • 1 large egg, beaten with 1 teaspoon water For egg wash to give a glossy finish.
Optional Ingredients
  • 1 handful pine nuts or slivered almonds For added crunch.
  • to taste none extra grated parmesan and flaky salt For finishing touches.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment.
  2. Keep the puff pastry cold. If it gets soft, pop it back in the fridge for a few minutes.
  3. Lay one pastry sheet on the parchment and spread a thin layer of pesto from edge to edge.
  4. Sprinkle the cheese evenly over the pesto and add nuts if using.
  5. Top with the second pastry sheet and gently press to stick. Trim the edges if necessary.
  6. Cut out a tree shape from the pastry and remove the extra pastry.
Branch Creation
  1. Starting from the sides of the tree shape, cut horizontal strips about 1 inch apart, leaving the center trunk intact.
  2. Twist each strip 2 to 3 times to showcase the layers.
Baking
  1. Brush the tree with egg wash for a golden and glossy finish, and sprinkle with parmesan if desired.
  2. Bake for 18 to 22 minutes or until puffed and deeply golden. If the edges brown too quickly, tent lightly with foil.
  3. Cool for 5 minutes before moving to allow the cheese to set.

Notes

This festive appetizer can be easily made ahead of time. Assemble the tree and store it in the fridge for up to 6 hours before baking.