Puff Pastry Christmas Tree Recipes

PUFF PASTRY CHRISTMAS TREE APPETIZER

Steps:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat.
• Unfold one sheet of puff pastry on top of the parchment paper and spread the pesto sauce all over.
• Unfold the second sheet of puff pastry and place on top of the first sheet of puff pastry. Press gently to seal the two sheets together.
• Cut out puff pastry in the shape of a Christmas tree. Reserve the extra pieces.
• Using a pizza cutter or a sharp knife, cut slits on both sides of the tree spacing them about 0.5-inch apart (or about 1,5 cm), leaving the center intact. Then, twist each strip of pastry twice or three times, pressing the ends into the baking sheet. Repeat with the puff pastry leftovers and place on a different baking sheet.
• Brush pastry with egg yolk mixed with milk and sprinkle with sesame seeds (optional).
• Bake for 25-30 minutes until golden. Allow to cool slightly, and enjoy as a pull-apart appetizer!

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.

NUTELLA® PASTRY CHRISTMAS TREE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
• Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
• Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
• Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
• 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.
• Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg.
• Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

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.

MEAT-FREE CHRISTMAS TREE RECIPE BY TASTY

Steps:

• To make the filling, melt the butter in a pan, when foaming add the leek and saute for 8-10 minutes until they're creamy, soft and caramelised. Season with salt & pepper.
• Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.
• Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.
• Put your filling down the middle, a narrow dollop at the top and getting a little wider as you add filling to the bottom of your pastry.
• Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.
• Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.
• Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.
• Serve with delicious hasselback potatoes and roast sprouts!
• Enjoy!

PUFF PASTRY CHRISTMAS TREES

Steps:

• Thaw pastry sheets at room temperature for 30 minutes.
• Preheat oven to 400º F.
• Unfold 1 pastry sheet on lightly floured surface.
• Cut 4 stars (or any shape appropriate for the occasion)of each size.
• Use 3 star cookie cutters in graduated sizes (2-inch, 2½-inch, and 3-inch cookie cutters or Cardboard patterns).
• Repeat with remaining pastry sheet.
• Place stars on baking sheets.
• Bake 10 minutes or until golden.
• Remove from baking sheets and cool on wire rack.
• To assemble trees:.
• Top large star pastry with 1 teaspoon pudding/curd.
• NOTE:.
• If using pudding you might want to use pistachio, or tint vanilla or cheesecake flavor green.
• Top with medium star pastry, turning star so points do not line up.
• Top with 1 teaspoon pudding/curd and place small star pastry on top, turning so points do not line up.
• Repeat with remaining star pastries, making 8 trees.
• Drizzle trees with honey.
• Sprinkle with green sugar (or color of your choice) and top each with a raspberry or cherry half.
• NOTE: Obviously there are many variations of this, fitting many occasions. Change the jelly; pudding for lemon curd; etc.

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.