The BEST cheesy garlic bread… in cute Christmas tree form!
I first saw these little Christmas tree pastries on Instagram and had my doubts they would actually work. But during one of my “let’s see what else puff pastry can do” afternoons in the kitchen, I decided to give them a try anyway.
Much to my surprise, they were pretty close on the very first go. And after another batch or two — adding an egg wash so they baked up glossy, going lighter on the pesto so it didn’t turn into an overflow mess, and grabbing real star cookie cutters because my handmade ones were terrible (LOL) — they turned out even cuter and more delicious than I imagined.
I really expected them to just look cute, but y’all… that garlic butter brush at the end (muah!) It makes them taste like the best cheesy garlic bread you’ve ever had… in adorable Christmas tree form.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Puff pastry sheets: These usually come in a pack of two, which is exactly what you need here. Let them soften just enough to unfold without cracking, but not so warm that they get sticky. And whatever you do, don’t mix these up with phyllo dough – totally different ingredient!
- Pesto: Use a jarred pesto or a fresh one. Our local grocery store makes the best fresh pesto, so grab that if you can. Just look for one that isn’t too oily so the pastry doesn’t slip around when you fold and skewer the trees.
- Provolone cheese: Thinly sliced provolone melts evenly, stacks neatly between the pastry layers, and makes rolling and folding the strips so much easier.
- Cheddar cheese (optional): Totally optional, but those little cheese stars on top are just adorable. Choose a sharp white or yellow cheddar so the stars hold their shape. I’ll link the star cookie cutter set I use so you can cut them cleanly.
- Egg: Whisked with a splash of cream to make the egg wash that gives the trees their glossy, golden finish.
- Heavy whipping cream: This mixes with the egg for the wash. Whole milk or even 2 percent can work in a pinch, but start with a little less since they’re thinner.
- Salted butter: Use a good-quality salted butter for brushing at the end. The flavor really shines in this recipe.
- Garlic powder: Powder mixes into the melted butter much more easily than fresh garlic. Fresh garlic tends to clump up and burn, so powder is the way to go here.
You will also need 6- to 8-inch skewers, a pizza cutter (or a knife works great, too!), pastry brush, and a small star cookie cutter!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the puff pastry and baking sheets.
Preheat your oven to 375°F and line two large baking sheets with parchment paper. Let the puff pastry soften just until it unfolds without cracking, but not so much that it turns sticky.
Pro Tip: If the pastry cracks when you unfold it, give it another minute or two so it becomes cold-but-flexible.
Roll out the sheets and layer the filling.
Lightly flour your cutting board and roll each pastry sheet into a 10 x 12 inch rectangle. Spread a thin, even layer of pesto over the first sheet, top with provolone slices, then place the second sheet on top to create a stacked pastry.
Pro Tip: Keep the pesto layer light so the pastry doesn’t get slippery when you fold the trees.
Cut into strips and shape the trees.
With the 12 inch side facing you, cut the stacked pastry into twelve 1 inch strips. Working one strip at a time, loosely zig-zag it onto the baking sheet, making each fold slightly shorter so it tapers like a tree. Spread the folds out a little so the pastry has room to puff. Slide a skewer straight up through the center to hold everything in place.
Pro Tip: Looser folds and a little space between layers help prevent the cheese and pesto from squeezing out as they bake.
Make the cheese stars.
Slice a block of sharp cheddar in half horizontally and use a small star cookie cutter to make clean little toppers. (These are the cookie cutters I used!)
Brush, bake, finish, and top with stars.
Whisk the egg with the heavy cream and brush it over the tops and sides of each tree. Bake for 20-22 minutes, or until flaky and golden. Melt the butter and stir in the garlic powder, then brush it over the warm trees as soon as they come out and top with the cheese stars, if using.
FAQs
Yes. You can assemble the trees, place them on a baking sheet, and refrigerate them for up to 4 hours before baking. Bake right before serving so they stay crisp and flaky.
You can freeze the baked trees once they’ve cooled completely. Store them in an airtight container for up to 2 months. Reheat in a 300°F oven for 8-10 minutes.
Fresh or jarred both work, but choose one that isn’t too oily. Oily pesto will make the pastry harder to fold and can leak onto the pan.
No, but it’s the easiest to work with. Provolone melts smoothly and doesn’t slide around in the dough. Mozzarella works too but can get a little stretchy and messy.
Totally! They’re optional, but they do make the trees extra cute and festive. If you skip them, the trees will still taste delicious.
If your skewers tend to brown quickly, you can soak them in water for 10-15 minutes before assembling. It’s not required, but it helps.
Eek! What to do if something goes wrong.
My puff pastry cracked when I unfolded it. It just needs to warm up a tiny bit more. Let it sit for another couple of minutes until it becomes cold-but-flexible.
The pastry got sticky and hard to handle. That means it warmed up too much. Pop it back in the fridge for 5-10 minutes and it’ll firm right back up.
My folds puffed together and lost their tree shape. Spread the folds out a little more next time so there’s space for the pastry to expand. Tight folds tend to bake into one blob.
A lot of pesto leaked out onto the pan. This usually happens when the pesto layer is too thick. A thin, light coat sticks better and keeps everything in place.
The trees leaned to one side while baking. Make sure the skewer goes straight up the center and the folds are stacked evenly. A crooked skewer will lead the tree to tilt.
My cheese stars melted or slid off. Let the trees cool for 2-3 minutes before adding the cheddar stars so they sit on the warm pastry without melting instantly.
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Pesto Puff Pastry Christmas Trees
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Equipment
- Pizza Cutter or a knife
- Star Cookie Cutter optional
Ingredients
- 2 puff pastry sheets
- ¼ cup prepared pesto sauce plus more for serving
- 6 ounces provolone cheese slices
- 1 large egg
- 1 tablespoon heavy whipping cream
- 3 tablespoons salted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Cheese stars optional (see note)
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- If using refrigerated puff pastry, let it rest for 5 minutes at room temperature. If frozen, let it rest for 30 minutes before using.2 puff pastry sheets
- Lightly dust a cutting board with flour and unfold one puff pastry sheet. Using a rolling pin, roll it into a 10- x 12-inch rectangle. Repeat with the remaining pastry sheet.
- Brush the pesto over the entire surface of the pastry sheet on the cutting board and evenly layer with the provolone cheese slices. Place the second pastry sheet on top to create a filled stack.¼ cup prepared pesto sauce, 6 ounces provolone cheese slices
- Along the 12-inch side, cut the stacked pastry into twelve 1-inch strips. Pick up one pastry strip and hold it in your hand. Place the bottom 2-3 inches of the strip flat onto the cutting board or baking sheet. Then continue placing the strip down in a loose zig-zag pattern, folding it left and right as you go. Make each fold slightly shorter than the last so the strip naturally tapers into a tree shape. Once the entire strip is folded, insert a skewer straight up through the center from bottom to top to secure the tree. Spread the folds out a little so the tree has room to puff up as it bakes.
- Place 6 skewers, evenly spaced, onto each prepared baking sheet.
- Whisk together the egg and heavy whipping cream in a small bowl until smooth. Brush the tops and sides of each pastry tree with the egg wash.1 large egg, 1 tablespoon heavy whipping cream
- Bake for 20-22 minutes, or until the pastry is golden brown and cooked through.
- Whisk together the melted butter, garlic powder, and salt. Immediately after the trees are done baking, brush them with the melted butter and a little extra pesto??? (try without first when do the egg wash). Top with cheese stars, if desired.3 tablespoons salted butter, ¼ teaspoon garlic powder, ¼ teaspoon salt, Cheese stars
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Notes
- Cheese stars: You’ll need a block of cheddar cheese. Slice the block horizontally so it’s half as thick, then use a small star-shaped cookie cutter (I used these!) to cut out stars. You can free-hand the shapes, but it’s much easier with the cutters — trust me, I tried!
- Let the pastry soften: Allow the puff pastry to rest until slightly pliable so it rolls smoothly and doesn’t crack while folding it into trees.
- Spread the pesto lightly: A thin, even layer keeps the trees from slipping apart when you fold and skewer them. Too much pesto can make the strips hard to handle.
- Use provolone for easy layering: Provolone slices stack neatly and melt evenly between the pastry sheets, making the trees hold their shape better.
- Fold loosely for the best “tree” shape: Gentle, slightly shorter folds as you move upward help create a natural taper so the trees bake up evenly.
- Skewer straight through the center: Running the skewer from bottom to top keeps the layers aligned and prevents the tree from leaning in the oven.
- Brush with egg wash: An egg-and-cream wash gives the pastry a golden, glossy finish that really stands out once baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Puff Pastry Appetizer Recipes
Still craving something buttery and delicious? These other puff pastry apps always hit the spot.
These were the stars of the appetizers! I topped them with red cherry tomatoes.. delicious! Omitted the garlic in the melted butter as the pesto had enough garlic. Puff pastry is fairly forgiving, but they looked festive and tasted fantastic! Thanks for this recipe!😋 I’d send a pic but can’t figure out how!
Yay! So happy to hear you enjoyed the recipe, Mollie! They were a hit here, too! Thanks so much for taking the time to leave a comment and rating!
Unbelievably delicious! I didn’t do the pre- or post-bake basting (garlic and dairy sensitivity) but they were GORGEOUS and YUMMY!!! What a great pot luck offering 🥰
Yay! So happy to hear you enjoyed the recipe, Anne! They’re so perfect for a potluck! Thanks so much for taking the time to leave a comment and rating!