Cheese Twist Christmas Tree Recipes

CHEESE AND CRACKERS CHRISTMAS TREE

Steps:

• Put the cream cheese, Worcestershire sauce, lemon zest, shredded Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment and mix until thoroughly combined, scraping down the sides with a rubber spatula as needed.
• Mound about 1/4 cup of the cheese mixture on a serving plate and insert the pretzel rod vertically (the pretzel will help to hold up the structure). Add more of the cheese mixture, forming it around the pretzel rod and into a cone shape about 6 inches wide and 10 inches tall.
• Press the chopped parsley into the surface of the cheese tree to make it green, making sure to cover all the white areas. Chill in the refrigerator until firm, about 30 minutes.
• Insert the pretzel sticks, mini butter crackers and almonds all over the tree, angled downward to create "branches". Take care to alternate the ingredients to add variety and depth. As you decorate the top, break the pretzel sticks in half so they are proportional to the size of the tree. Top the tree with one sliced almond for the "star". Tuck the pomegranate seeds in between the branches for festive "lights". Dust the edges with more finely chopped fresh parsley and grated Parmesan "snow". Serve with crackers on the side.

CHEESE TWIST CHRISTMAS TREE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
• Roll pastry into a 14-inch square, sprinkling with flour if necessary.
• Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
• Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
• Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
• Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
• Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
• Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
• Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
• Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
• Transfer to a wire rack and cool for 15 minutes before serving.

CHEESY GARLIC PULL-APART CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.

PESTO-STUFFED CHRISTMAS TREE

Steps:

• Roll out 2 sheets of puff pastry.
• Cut into the shape of a Christmas Tree.
• Spread basil pesto on bottom layer of pastry sheet.
• Sprinkle parmesan cheese.
• Place top layer of tree-shaped pastry sheet down.
• Make horizontal tree branch slices.
• Twist the tree branches.
• Brush egg wash (egg with water) along the tree trunk and base.
• Lightly run a fork over tree trunk and base.
• Bake according to the boxed direction of the puff pastry.
• Decorate the tree with sliced cherry tomatoes, whipped ricotta cheese.
• Using star-shaped cookie cutter, make a cheddar cheese star and set on top of the tree.

PESTO CHEESE STRAW CHRISTMAS TREE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
• Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
• Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.

CHRISTMAS TREE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Flip a baking sheet upside down and place a piece of parchment paper on top. Set aside.
• In a medium bowl, combine the cream cheese, sour cream, and Club House ranch dip seasoning. Stir until well mixed. Fold in the spinach. Set aside.
• Roll out the tube of pizza dough on a piece of parchment paper set on a flat surface. Using a pizza cutter or knife, cut from a bottom corner to the center of the top. Repeat on the other side so you have 1 full triangle and 2 halves of a triangle on either side.
• Transfer both side-triangle pieces to the prepared baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle.
• Spread the spinach dip over a side of the triangle.
• Spread the pesto over the other side of the triangle.
• Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
• Using a pizza cutter or knife, make horizontal slices about 1 inch apart from the top to bottom, leaving the middle "trunk" of the tree intact.
• Pull the strips outwards and twist.
• In a small bowl, mix the melted butter and garlic and brush over the tree.
• Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
• Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
• Serve with marinara sauce.
• Enjoy!