Puff Pastry Christmas Trees Recipes

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.

CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
• Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
• Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
• Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
• Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
• Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
• Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 350. Line a large baking tray with aluminium foil and grease with butter or coconut oil.
• Roll out two sheets of puff pastry on a lightly floured surface to 11x13 in each. Lay the first sheet out on the prepared baking tray.
• Very gently, score a rough shape of a Christmas tree (triangle) with a knife, just so that when you spread over the Nutella®, you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 2 in at the bottom of the puff pastry sheet for a tree trunk.
• With the back of a spoon, spread the Nutella® thinly in the triangle area.
• You should end up with a chocolate triangle.
• Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you.
• Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry.
• At the base of the tree carefully cut away two strips either side to form the base of the tree trunk.
• Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.
• Finally the tree will be ready for twisting.
• Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches.
• Continue moving up the tree, twisting away from you as you go.
• At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray.
• Brush the entire tree with lightly beaten egg.
• Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.

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 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.