Christmas Trees Recipe 55

SAVORY PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
• Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
• Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
• Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
• Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
• Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
• Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

CHOCOLATE CHRISTMAS TREES

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
• Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
• Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
• Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.

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.

CHRISTMAS TREE "FOOD"

Steps:

• DISCLAIMER: This should go without saying, but - DO NOT DRINK THIS. THIS MIXTURE IS NOT MEANT TO BE CONSUMED BY HUMANS OR ANIMALS. IT SHOULD ONLY BE USED TO WATER YOUR CHRISTMAS TREE.
• IMPORTANT: DO NOT MIX VINEGAR AND BLEACH TOGETHER DIRECTLY - IF YOU MIX THEM DIRECTLY THE MIXTURE WILL PRODUCE TOXIC VAPORS. MIX THE VINEGAR WITH THE WATER FIRST, THEN PROCEED WITH THE REST OF THE RECIPE INSTRUCTIONS.
• In a large bowl, mix together the water and the vinegar.
• Add the corn syrup or the sugar, and stir well until all is combined or the sugar is dissolved. If you are using sugar, it may help to use half hot water first to dissolve the sugar, then add the second half, using cold water.
• Add the bleach, if using, and mix well to combine.
• Place your Christmas tree securely in the Christmas tree stand.
• Place a penny in the reservoir of the Christmas tree stand, then fill it with the water mixture.
• Store the remainder of the mixture in a gallon jug, and check the tree every day to see if it needs more of the mixture. Christmas trees which are not watered and which dry out become fire hazards, so make sure your tree is kept watered. If you have used bleach in the mixture label the container appropriately so that no one will drink from it.

CINNAMON ROLL CHRISTMAS TREES

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray a rimmed baking sheet with nonstick spray.
• Remove the cinnamon rolls from the tube and place on a large cutting board or a clean work surface; reserve the icing for later. Unravel 1 roll into a long strip of dough. Fold the strip in an accordion fashion, making each fold slightly wider than the last, to create a Christmas-tree shape. Transfer to the prepared baking sheet. Repeat with the remaining 4 rolls and space the Christmas trees apart on the baking sheet. Bake until golden brown and puffed up, 15 to 17 minutes.
• Meanwhile, stir the green food coloring directly into the container of frosting with a rubber spatula until the desired shade is achieved (we added about 30 drops).
• When the trees are ready, let them cool on a wire rack. Meanwhile, transfer the reserved cinnamon roll icing to a small resealable plastic bag and refrigerate until slightly chilled.
• When the trees are cool enough to touch, spread desired amount of green frosting onto each and spread evenly. Garnish with holiday-themed sprinkles. Snip a tiny corner from the bag of icing and pipe a garland onto each tree. Add a yellow candy to the tip of each tree to resemble a star.

PAVLOVA CHRISTMAS TREE RECIPE BY TASTY

Steps:

• Make the pavlova: Line 2 rimmed baking sheets with parchment paper. Find 6 circular objects, such as plates or glasses, starting with 6 inches in diameter and going down 1 inch in diameter. Trace each circle onto the sheets of parchment, leaving at least 1 inch of space between the circles. Flip the parchment paper over so the traced side is facing down. Set the oven racks in the middle and top positions. Preheat the oven to 250°F (120°C).
• Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 2 minutes. Increase the speed to medium-high and add the granulated sugar, 1 tablespoon at a time. Continue mixing until stiff, glossy peaks form, about 7 minutes total. Remove the bowl from the mixer and transfer the meringue to a larger bowl, if desired.
• Add the chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until melted, 1½-2 minutes total.
• Pour the melted chocolate into the meringue and use a rubber spatula to gently fold twice to create a marbled effect.
• Use a rubber spatula to dollop the meringue onto the parchment paper, filling in the traced circles. Smooth the edges with an offset spatula, making sure each round is 1 inch tall.
• Bake the meringue rounds for 2 hours. Without opening the oven door, turn off the heat and let the meringues cool for 8 hours, or overnight.
• Make the sugared cranberries: Set a wire rack over a baking sheet.
• Add ¼ cup sugar and the water to a small saucepan and set over medium-high heat. Whisk until the sugar has completely dissolved and the mixture is simmering, about 3 minutes. Add the cranberries and stir until well coated. Transfer the cranberries to the wire rack and let dry for 1 hour.
• Transfer the cranberries to a medium bowl. Sprinkle the remaining ¼ cup sugar over the berries and stir to coat all over. Return the cranberries to the wire rack and let dry for 1 hour.
• Make the pistachio cream: In a medium bowl, whip the mascarpone with an electric hand mixer on medium-high speed until lightly and fluffy, about 1 minute.
• In a large bowl, use the hand mixer to whip the heavy cream until soft peaks form, 4-5 minutes. Add ½ cup powdered sugar to the whipped cream and continue beating until medium peaks form, 2-3 minutes. Add the pistachio paste and food coloring and beat until evenly combined. Fold the whipped mascarpone into the whipped pistachio cream with a rubber spatula until evenly incorporated. Cover and refrigerate until ready to assemble.
• Place the largest meringue round on a flat serving platter and top with about 2 cups of the pistachio cream, spreading nearly to the edges of the meringue. Continue stacking, working from the largest meringue layers to the smallest and alternating with the cream. Finish with the smallest meringue round.
• Stick the sugared cranberries and rosemary sprigs to the pistachio cream layers around the pavlova. Add the remaining 2 tablespoons powdered sugar to a fine-mesh sieve and dust over the top.
• Slice and serve.
• Enjoy!