Puff Pastry Christmas Trees
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A four-ingredient recipe for puff pastry Christmas trees. Slathered in red or green pesto and sprinkled with Parmesan cheese, these puff pastry trees are an easy-to-make appetizer for cocktail parties and holiday celebrations. They’re fun to make, mess-free to eat (who doesn’t love food on a stick?), and ideal for serving to a crowd. They’re reasonably quick to put together, requiring just 45 minutes or so from start to finish. And the best part? These really do look like tiny trees!
Key Ingredients
- Puff Pastry – The “hustle and bustle” of the Christmas season always inspires me to get creative in the kitchen, and, as readers of this blog can attest, I love working with puff pastry. (See also, my puff pastry cheese twists, anchovy sticks, and vegetarian sausage rolls!) Store-bought pastry is convenient and easy to use, and the results always look impressive. Plus, with its flaky, buttery layers, puff pastry is downright delicious, too. For these trees I used one sheet of puff pastry, rolled to about 9 x 12 inches in size. If frozen, thaw the puff pastry before getting started.
- Pesto – I used red pesto for the version in the photos, and green pesto, for the batch in the video below. Either one works, and both look equally Christmas-y. You can even try something like sundried tomato pesto or roasted red pepper pesto. And save the rest of the jar! It’s great for making my pesto pizza.
Tips and Tricks
- Keep a close eye on the oven. These trees will burn easily!
- Apply the egg wash carefully. Brush the wider sides of the pastry only, not the thin top portion. If applied to the thin, sliced edges, egg can cause the layers to stick together and prevent them from puffing as the trees bake.
- Plan ahead. If you’ve chosen to use frozen puff pastry rather than refrigerated, you’ll need to allow enough time to thaw it according to the manufacturer’s directions. If you unfold still-frozen pastry, it will crack and break.
Puff Pastry Christmas Trees
- Total Time45 minutes
- Yield12 puff pastry trees 1x
Christmas tree appetizers made with pesto, puff pastry, and Parmesan cheese.
Ingredients
1 sheet puff pastry, thawed according to package directions if frozen
70 grams jarred red pesto or green pesto (about 1/3 cup)
1 medium egg, lightly beaten
Grated Parmesan or Parmigiano Reggiano cheese, to garnish
Instructions
Preheat oven to 400° F (205° C). Line a half-sheet rimmed baking tray with parchment or a silicone mat.
On a silicone rolling mat or lightly floured countertop, gently unroll the puff pastry. With a rolling pin, roll the pastry a few inches wider, or use a knife to trim away any excess. When finished, you should have a 9 x 12-inch rectangle. Position the rectangle with the longer side facing you.
With a sharp chef’s knife, slice a 3-inch wide strip from the shorter side of the pastry. You should now have a 3 x 9-inch rectangle, and a 9 x 9-inch square. Set the larger piece of pastry aside.
With a 1-inch star cutter, cut the smaller strip of pastry into 12 stars.
With a small stepped palette knife, spread the pesto on top of remaining 9 x 9-inch piece of pastry.
Slice into 3/4-inch-wide strips. You should have 12 strips total.
Working one at a time, fold each strip of pastry back-and-forth in a zigzag movement, forming a Christmas tree shape.
Push a long wooden skewer through each tree. Place on prepared tray.
With a pastry brush, brush the white sides of each tree with beaten egg.
With a pastry brush, add a dab of egg wash to the top of each tree, then place a star on top. With your fingertips, press down gently to secure.
Lightly brush the stars with egg wash.
Bake in preheated oven for 15-18 minutes, or until pastry is flaky and golden brown.
Allow puff pastry trees to cool briefly on a wire rack.
Garnish with grated Parmesan. Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Appetizers
- Method: Oven
Important Tools and Equipment
- Wooden Skewers – My skewers measure approximately 11 inches long, but anything from 6-12-inches will work for this recipe. Toothpicks (cocktail sticks) are too small.
- Star-Shaped Cutter – You’ll need a small, star-shaped cutter to create the stars to adorn the tops of the trees. I used the one-inch cutter from my star cookie cutter set.
- Small Stepped Palette Knife. A small stepped palette knife is perfect for spreading the pesto, but a flexible rubber spatula wil also work in a pinch.
- Rolling Mat – While you can roll the pastry directly on the countertop, I prefer to use a silicone rolling mat. It prevents the pastry from sticking, and makes cleanup a breeze.
- Sharp Knife – You’ll need a sharp chef’s knife to slice the pesto-coated pastry into strips.
- Pastry Brush – To egg wash the pastry, opt for a natural-bristled (not silicone) pastry brush, about 1/2 to 1 inch wide.
Make-Ahead and Storage Suggestions
Puff pastry Christmas trees are best enjoyed warm, so I recommend making this recipe just before serving time.
To rewarm: Remove skewers and wrap leftover trees in foil (or place in an airtight container) and refrigerate for up to three days. To reheat, place the trees on a parchment-lined tray and heat in a 350° F (176° C) oven for 5-10 minutes, or until warmed through.
Other Puff Pastry Appetizers You Might Enjoy
Vegetarian Sausage Rolls
Lattice Pastry with Cheese and Caramelised Onions
Puff Pastry Twists
Puff Pastry Pinwheels with Pesto
Everything Bagel Puff Pastry Pinwheels
Butternut Squash Puff Pastry Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
