Pesto Puff Pastry Christmas Trees
These bite size trees bake up flaky and light with colorful ribbons of pesto. Make pesto puff pastry Christmas trees for a fast win that looks party ready.
Servings: 16
Equipment
- Food Processor or Blender
Ingredients
For the Puff Pastry Trees
- 2 Sheets puff pastry thawed
- ½ Teaspoon garlic powder
- ½ Teaspoon Italian seasoning
For the Egg Wash
- 2 eggs
- 2 Tablespoons water
For the Red Pesto
- ½ Cup sun dried tomatoes
- 3 Cloves garlic
- ¼ Cup fresh basil leaves
- 2 Sprigs fresh oregano
- 1 Tablespoon fresh parsley
- 1 Pinch salt
- 1 Pinch black pepper
- ½ Teaspoon red pepper flakes
- 2 Tablespoons pine nuts
- ¼ Cup parmesan cheese
- ⅓ Cup extra virgin olive oil
For the Green Pesto
- 3 Cloves garlic
- ½ Cup fresh basil leaves
- ¼ Cup fresh parsley
- 1 Pinch salt
- 1 Pinch black pepper
- 2 Tablespoon pine nuts
- ¼ Cup parmesan cheese
- ⅓ Cup extra virgin olive oil
Instructions
- Thaw the puff pastry sheets before starting. Soak skewers in a bowl of water while preparing puff pastry trees.
- Add all red pesto ingredients to the food processor (or blender) and blend. Add to a bowl and rinse the food processor (or blender).
- Next, add green pesto ingredients to the food processor (or blender) and blend. Add to a bowl.
- Slice each puff pastry sheet into 8 equal sized strips. (about 1-inch wide each). Brush with egg wash, then place onto a flat work surface eggwash side down.
- Spread a thick layer of the pesto onto each strip of puff pastry, alternating red and green pesto as you work. Place into the fridge for 10 minutes.
- Preheat the oven to 350°F.
- Next, fold the puff pastry accordion style, start the first fold wide, then increasingly more narrow with each fold. The finished product should be shaped like a triangle (or, Christmas tree). Pierce the skewer down the center of the pastry.
- Place onto a baking sheet. Add to the center rack of the oven and bake for 15 minutes
- Allow pastry to cool for 3 to 5 minutes before serving.
Notes
Keep it cold: Chilled pastry folds cleaner and puffs higher.
Thin but even: Spread pesto in a thin layer so the pastry can lift.
Mind the edge: Leave a small border so seams seal under the egg wash.
Space the trees: Give room on the tray for airflow and height.
Skewer smart: Twist the skewer as you insert so layers don't tear.
Thin but even: Spread pesto in a thin layer so the pastry can lift.
Mind the edge: Leave a small border so seams seal under the egg wash.
Space the trees: Give room on the tray for airflow and height.
Skewer smart: Twist the skewer as you insert so layers don't tear.
Nutrition
Calories: 296kcal | Carbohydrates: 16g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 119mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
