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A festive Basil Pesto Cheesy Puff Pastry Christmas Tree is the featured image for this holiday recipe article.
Lady Maria

Basil Pesto Cheesy Puff Pastry Christmas Tree

This Basil Pesto Cheesy Puff Pastry Christmas Tree is a show-stopping appetizer, perfect for holiday gatherings. Layers of flaky puff pastry are filled with savory basil pesto and melted cheese, creating a festive and delicious centerpiece that's easy to make and impressive to serve.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sheets puff pastry, thawed
  • 1/2 cup basil pesto, store-bought or homemade
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • Optional: Cherry tomatoes, cut in half
  • Optional: Flour for dusting
  • Optional: Marinara sauce or balsamic glaze for dipping

Equipment

  • Large baking sheet
  • parchment paper
  • Pizza Cutter
  • Sharp knife
  • Rolling Pin
  • small bowl
  • Pastry brush
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Gently unfold one sheet of puff pastry onto the prepared baking sheet. If it's a bit sticky, lightly dust your work surface with flour.
  3. Spread the basil pesto evenly over the entire surface of the puff pastry, leaving a small border (about 1/2 inch) around the edges.
  4. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the pesto.
  5. Carefully place the second sheet of puff pastry on top of the cheese-covered layer. Gently press down to seal the edges together.
  6. Using a pizza cutter or sharp knife, trim the edges of the puff pastry to create a neat rectangle.
  7. Cut a triangle out of the puff pastry rectangle, forming the basic tree shape. The base of the triangle should be the widest part.
  8. Cut a small rectangle from the bottom of the remaining pastry scraps to create the tree trunk. Attach it to the bottom of the tree by gently pressing it into the dough.
  9. Cut horizontal strips along both sides of the tree, about 1 inch apart, starting from the base and working your way up to the top. These will be the branches of the tree.
  10. Gently twist each strip away from the center of the tree, creating a spiral effect. Aim for 2-3 twists per strip.
  11. Repeat this process for all the strips on both sides of the tree.
  12. In a small bowl, whisk the egg and brush it evenly over the entire surface of the Christmas tree.
  13. If using, arrange the halved cherry tomatoes on the tree as ornaments.
  14. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
  15. Remove from the oven and let cool slightly before serving.

Notes

Puff pastry can be temperamental, ensure it is thawed but still cool to the touch. Don’t worry if some of the pesto and cheese ooze out while you’re twisting the branches. Serve warm with marinara sauce or balsamic glaze for dipping. You can assemble the tree up to 24 hours in advance and store it in the refrigerator. You can freeze the assembled tree for up to 2 months. Thaw it in the refrigerator overnight before baking. Try different variations like sun-dried tomato pesto, spinach and artichoke, or prosciutto and fig.