Save Celebrate the holidays with a festive Puff Pastry Christmas Tree Appetizer that’s as delightful to make as it is to eat. This savory treat combines flaky puff pastry with a creamy, herbed cheese and basil pesto filling, shaped perfectly into a sparkling Christmas tree. It’s an easy-to-make European-inspired appetizer that will impress your guests and bring joy to any holiday table.
Save From mixing the creamy filling to artfully twisting the puff pastry branches, this recipe invites you to create a centerpiece that’s both fun and flavorful. It’s a fantastic appetizer to prepare ahead and serve warm or at room temperature, making your holiday hosting smoother and more enjoyable.
Ingredients
- Puff Pastry: 2 sheets (about 250 g each), thawed if frozen
- Filling: 120 g cream cheese, softened; 2 tbsp basil pesto; 1 garlic clove, minced; 30 g grated Parmesan cheese; 1 tbsp chopped fresh parsley; salt and pepper, to taste
- Topping: 1 egg, beaten (for egg wash); 1 tbsp sesame seeds; 1 tbsp poppy seeds (optional)
Instructions
- 1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2. In a bowl, mix the cream cheese, pesto, garlic, Parmesan, parsley, salt, and pepper until smooth.
- 3. Unroll one puff pastry sheet on the prepared baking sheet. Spread the cheese mixture evenly over the surface, leaving a 1 cm border.
- 4. Place the second puff pastry sheet on top, pressing gently to seal.
- 5. Using a sharp knife, cut the shape of a large Christmas tree (triangle with a trunk) through both layers. Remove excess pastry and save for decorations.
- 6. Starting from the bottom of the tree, cut horizontal strips (about 2 cm wide) on both sides, leaving the center intact as the trunk.
- 7. Twist each strip away from the center 2–3 times to form branches.
- 8. Use leftover pastry to cut out stars or ornaments and place them on the tree.
- 9. Brush the entire tree with beaten egg. Sprinkle with sesame seeds and poppy seeds.
- 10. Bake for 20–25 minutes, or until golden and puffed.
- 11. Cool for 5 minutes before serving. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
Ensure your puff pastry is fully thawed but still cold to make stretching and twisting easier. Be gentle when twisting the strips to avoid tearing the pastry. The 1 cm border on the bottom layer helps seal the filling inside, preventing leaks while baking.
Varianten und Anpassungen
For a flavor twist, swap basil pesto with sun-dried tomato pesto or olive tapenade. Add prosciutto slices between the layers for a delicious non-vegetarian option that enhances the savory profile.
Serviervorschläge
This appetizer pairs beautifully with a sparkling white wine or a festive cocktail, elevating your holiday celebration. Serve warm for the best flavor and flaky texture, or at room temperature for easy buffet-style serving.
Save This puff pastry Christmas tree is more than just an appetizer; it’s a festive tradition waiting to become a favorite at your gatherings. Simple, delicious, and wonderfully decorative, it brings holiday spirit and savory joy to every bite.
Kitchen Guide
- → How do I keep the puff pastry from becoming soggy?
Ensure the filling is smooth and not too wet. Leaving a small border around the edges helps prevent leakage, and baking immediately after assembly maintains the pastry’s crispiness.
- → Can I prepare and assemble this in advance?
Yes, you can assemble the shaped pastry and keep it refrigerated for up to 2 hours before baking. Just brush with egg wash and add seeds right before placing it in the oven.
- → What alternatives can I use for the filling?
Try sun-dried tomato pesto or tapenade for different flavors. Adding prosciutto slices also adds a savory, meaty twist.
- → What is the best way to twist the strips for branches?
Cut strips about 2 cm wide on each side and gently twist each strip away from the center trunk 2–3 times to create a natural branch effect.
- → Can I freeze the shaped pastry before baking?
It's best to bake immediately or refrigerate. Freezing may affect the texture and rise of the pastry when baked later.