Puff Pastry 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.

PUFF PASTRY TREES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Microwave the butter and spice mix in a small bowl until the butter melts. Let cool to room temperature.
• Sprinkle 1/4 cup granulated sugar on a cutting board. Unfold the puff pastry on top of the sugar and roll out into a 10-by-12-inch rectangle. (Lightly dust the rolling pin with flour if the dough starts to stick.) Brush the spiced butter evenly on the puff pastry, then sprinkle the remaining 1/4 cup granulated sugar on top. Starting from a long side, roll the dough into a tight log. Slice the log into 18 rounds.
• Place each round cut-side down. Make a slit in each round from the center of the coil to the end of the dough strip. Open up the round into a semicircle; you should have 4 stacked strips of dough in graduated sizes (the pieces will puff up and form a tree when baked). Arrange 9 semicircles about 4 inches apart on each baking sheet.
• Bake, switching the pans halfway through, until the cookies are puffed and golden, 18 to 22 minutes. While still warm, carefully reshape the trees with a skewer if necessary. Let cool completely on the pans.
• Make the icing: Whisk the confectioners' sugar, 1 tablespoon milk and the vanilla in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the glaze into a small resealable plastic bag and snip off a corner. Pipe on the cookies. Decorate with coarse sugar and/or nonpareils.

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.

PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 400°F.
• Remove the puff pastry from boxes. Bring the puff pastry dough pieces to room temperature.
• Put the spinach, paprika, onion powder, salt, pepper in a food processor and mix well.
• Flour the counter, lay out 3 rectangles of puff pastry dough on top of each other, sprinkle flour on top and roll into a 10-12" rectangular shape with a rolling pin.
• Do the same for the 3 other puff pastry sheets on another section of countertop.
• Cut each rectangle into a tall triangle with a knife or dough cutter. (Try and resemble a Christmas tree!)
• Place the 1st triangle stack on a baking tray lined with parchment paper.
• Spread the spinach paste on top, then sprinkle the grated cheddar cheese & about 2/3 of the Parmesan.
• Cover with the other triangular piece of dough.
• Seal the edges together by pressing the dough closed with your fingers.
• Make 1" to 4" cuts on the sides of the tree, then twist the dough. Repeat cuts from the top of the tree down, on each side.
• Mix the egg yolk well with 1 tablespoon of water and brush it all over the top of the dough.
• Sprinkle with sesame seeds & remaining Parmesan cheese.
• Bake in a 400°F oven until golden brown, about 8-10 minutes. Serve warm.