This Pesto & Cheese Puff Pastry Christmas Tree is the ultimate holiday showstopper golden, flaky, and stuffed with gooey melted cheese and fragrant basil pesto. It’s surprisingly simple to make yet looks beautifully festive on any holiday table. Perfect as an appetizer, centerpiece, or even a fun snack to share while decorating the tree!
Ingredients
- 2 sheets puff pastry, thawed if frozen
- 4 tbsp basil pesto
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Optional garnishes: rosemary sprigs, red pepper flakes, pomegranate seeds, or cherry tomatoes
Instructions
- Prepare the pastry: Thaw puff pastry at room temperature for 30–40 minutes until pliable. Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly flour your surface.
- Assemble the layers: Roll out both pastry sheets slightly to even their edges. Spread pesto evenly over one sheet. Sprinkle mozzarella and Parmesan cheese over the pesto. Top with the second pastry sheet and gently press to seal.
- Shape the tree: Trim into a large triangle to form a Christmas tree shape. Cut horizontal strips along both sides, leaving the center intact to form the “trunk.”
- Twist the branches: Carefully twist each strip away from the center, forming the tree’s branches. Use the pastry scraps to cut a star for the tree topper.
- Brush and bake: Beat the egg with water to make an egg wash. Brush the entire tree and star. Bake for 20–25 minutes, rotating halfway through until puffed and golden brown. Tent with foil if edges brown too quickly.
- Finish and serve: Garnish with rosemary sprigs, flaky sea salt, or pomegranate seeds. Allow to rest for 5–10 minutes before serving warm.
Variation
- Try Different Pestos: Swap basil pesto for sun-dried tomato or roasted red pepper pesto for a new flavor twist. Each offers its own vibrant color and taste that still pairs beautifully with cheese.
- Cheese Options: Mix up the cheese blend try adding Gruyère, fontina, or even goat cheese for a gourmet spin. A bit of sharp cheddar adds extra depth.
- Sweet Version: For a dessert twist, replace the pesto with chocolate spread or cinnamon sugar butter and top with a dusting of powdered sugar after baking.
Cooking Notes
- Make Ahead: Assemble the tree up to a day ahead and store it covered in the fridge. Brush with egg wash right before baking for best results.
- Baking Evenly: Rotate the baking sheet halfway through to ensure even puffing and browning. Every oven can heat slightly differently!
- Avoid the Microwave: Reheat leftovers in a 350°F (175°C) oven for 5–7 minutes to keep that lovely crisp pastry texture.
Serving Suggestions
- Festive Appetizer: Serve it warm as a centerpiece appetizer for Christmas Eve or a holiday brunch. Guests can tear off a “branch” to enjoy.
- Dipping Delight: Pair with a small bowl of marinara, garlic butter, or extra pesto for dipping. The sauces complement the flaky pastry perfectly.
- Decorative Touch: Garnish with rosemary sprigs for a tree-like look, and add pomegranate seeds or cherry tomato halves as edible ornaments for a splash of color.
Tips
- Use Cold Pastry: Slightly chilled puff pastry is easier to handle and will rise better in the oven.
- Don’t Overfill: A thin layer of pesto and cheese ensures the pastry stays crisp without oozing too much filling.
- Star Topper: Bake the star separately for a few minutes if it’s smaller than the main tree to prevent over-browning.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: ~210 kcal
- Protein: 7 g
- Sodium: 320 mg
(Values may vary based on ingredients and portion size.)
Frequently Asked Questions
- Can I make this vegetarian?
Yes! This recipe is naturally vegetarian-friendly just be sure your pesto doesn’t contain Parmesan made with animal rennet. - Can I freeze the pastry tree?
You can freeze it unbaked for up to 1 month. Bake straight from frozen, adding an extra 5–7 minutes to the baking time. - What if I don’t have puff pastry?
You can use crescent roll dough or pie crust in a pinch, but the texture will be less airy and crisp. - How can I make it extra golden?
Brush a generous egg wash and bake on the middle rack. A sprinkle of Parmesan before baking also adds extra golden color and flavor.
Conclusion
This Pesto & Cheese Puff Pastry Christmas Tree is a delightful blend of festive flair and simple elegance. Flaky, cheesy, and full of fresh basil flavor, it’s guaranteed to impress at any gathering. Whether you serve it as an appetizer or centerpiece, it’s a dish that tastes as magical as it look and it’s bound to become a new holiday tradition!
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Pesto & Cheese Puff Pastry Christmas Tree
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
Description
This Pesto & Cheese Puff Pastry Christmas Tree is the ultimate holiday showstopper golden, flaky, and stuffed with gooey melted cheese and fragrant basil pesto. It’s surprisingly simple to make yet looks beautifully festive on any holiday table. Perfect as an appetizer, centerpiece, or even a fun snack to share while decorating the tree!
Ingredients
Scale
- 2 sheets puff pastry, thawed if frozen
- 4 tbsp basil pesto
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Optional garnishes: rosemary sprigs, red pepper flakes, pomegranate seeds, or cherry tomatoes
Instructions
- Prepare the pastry: Thaw puff pastry at room temperature for 30–40 minutes until pliable. Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly flour your surface.
- Assemble the layers: Roll out both pastry sheets slightly to even their edges. Spread pesto evenly over one sheet. Sprinkle mozzarella and Parmesan cheese over the pesto. Top with the second pastry sheet and gently press to seal.
- Shape the tree: Trim into a large triangle to form a Christmas tree shape. Cut horizontal strips along both sides, leaving the center intact to form the “trunk.”
- Twist the branches: Carefully twist each strip away from the center, forming the tree’s branches. Use the pastry scraps to cut a star for the tree topper.
- Brush and bake: Beat the egg with water to make an egg wash. Brush the entire tree and star. Bake for 20–25 minutes, rotating halfway through until puffed and golden brown. Tent with foil if edges brown too quickly.
- Finish and serve: Garnish with rosemary sprigs, flaky sea salt, or pomegranate seeds. Allow to rest for 5–10 minutes before serving warm.
Notes
- Make Ahead: Assemble the tree up to a day ahead and store it covered in the fridge. Brush with egg wash right before baking for best results.
- Baking Evenly: Rotate the baking sheet halfway through to ensure even puffing and browning. Every oven can heat slightly differently!
- Avoid the Microwave: Reheat leftovers in a 350°F (175°C) oven for 5–7 minutes to keep that lovely crisp pastry texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Snack / Party Food
- Method: Baking
- Cuisine: European / Holiday
Nutrition
- Serving Size: 1 branch (1/8 of tree)
- Calories: ~210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: puff pastry tree, pesto pastry, holiday appetizer, Christmas snack, festive recipe