Pesto Puff Pastry Christmas Trees
These Cheesy Pesto Puff Pastry Christmas Trees may look absolutely adorable, but the real surprise is how insanely good they taste. Imagine the best flaky garlic bread coated in pesto and bubbling with melty provolone cheese. Yup… that’s these guys, and they're exactly the kind of holiday appetizer that will disappear fast!
Servings: 12 trees
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
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
Calories: 330kcal | Carbohydrates: 19g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 330mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 123mg | Iron: 1mg
