Cheesy Puff Pastry Christmas Tree with Basil Pesto
Flaky puff pastry is layered with basil pesto and melty cheeses, then twisted into a festive Christmas tree. It bakes up golden, cheesy, and perfect for sharing.
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Servings:
Ingredients
Main Ingredients
- 2 tbsp all-purpose flour for dusting
- 1 lb frozen puff pastry, thawed thaw in the fridge until pliable
- 0.5 cup basil pesto
- 1.25 cup shredded mozzarella
- 0.33 cup finely grated Parmesan
- 2 tbsp milk for brushing
- 1 tsp sesame seeds optional garnish
- 0.25 tsp fine sea salt
- 0.13 tsp black pepper
Instructions
Preparation Steps
- Heat oven to 375°F. Line a large baking sheet with parchment.
- Lightly flour the counter. Cut the puff pastry in half and roll each piece into a similar rectangle, about 10x12 inches.
- Transfer one rectangle to the baking sheet. Spread pesto evenly over the surface, leaving a small border.
- Sprinkle mozzarella and half the Parmesan over the pesto. Lay the second rectangle on top and press edges to seal.
- Using a knife, outline a Christmas tree with a trunk. Trim away the excess pastry and reserve scraps for twists if desired.
- Cut horizontal slits to form branches on both sides of the tree. Twist each branch two times to show the filling.
- Brush the tree with milk. Sprinkle remaining Parmesan, sesame seeds, salt, and pepper over the top.
- Bake 20–24 minutes until puffed and deep golden. Cool 5 minutes before serving.
Notes
Variation: Add a handful of chopped sun-dried tomatoes or crushed red pepper flakes with the cheese for extra flavor. Serve with warm marinara or a lemony yogurt dip. Leftovers keep 1 day; re-crisp in a 350°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Cheesy Puff Pastry Christmas Tree with Basil Pesto flavors. All ingredient ratios and instructions are independently developed.