Holiday appetizers should look festive, but they should not take over your whole afternoon. This puff pastry Christmas tree does exactly that. It comes out golden, flaky, and ready to pull apart, with red pesto tucked between the layers.
It looks like a proper holiday centerpiece, but it is actually quick to make and very easy to handle. If you have not made one before, this is one big pull-apart pastry tree, not a tray of little snacks. You twist the branches, bake it until crisp, and let everyone tear off a piece.
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Why You'll Want to Make This
I like this one because it gives you that big holiday-table effect without much effort. It is ready in 30 minutes, which is exactly the kind of timing that saves the day when the rest of dinner is already asking for attention.
The homemade red pesto also makes it feel a bit more special than the usual quick version. It gives the filling a deeper savory flavor, and the red color looks much better for Christmas than green peeking through the twists. It is also just easy to serve. Put it on a board, carry it to the table, and let everyone help themselves.
I've adapted this Christmas tree recipe from Anja's foodblog (Dutch foodblog).
What you'll need
- Sun-dried tomatoes: the base of the red pesto. They bring a deep savory flavor with a slight sweetness. Sun-dried tomatoes in oil work especially well because they blend more smoothly.
- Garlic: gives the pesto depth and a little sharpness. One clove is enough, so it does not overpower the tomatoes.
- Dried thyme: adds a warm, savory note that fits the red pesto really well.
- Walnuts: give the pesto body and a light nutty flavor. Pecans or pine nuts can also work.
- Parmesan cheese: adds saltiness and richness. Grana Padano is a good substitute.
- Olive oil: binds the pesto and makes it smooth enough to spread.
- Puff pastry: forms the tree and bakes up crisp and flaky. Keep it cold, but thawed enough to unfold without cracking.
- Milk: to give a golden color after baking. An egg yolk stirred with one tablespoon of water also works well.
How to make it
- Step 1: Blend the sun-dried tomatoes, garlic, thyme, walnuts, Parmesan, and olive oil until smooth.
- Step 2: Lay one puff pastry sheet on the counter, spread the red pesto in a thin layer, and leave a small clean border around the edge. Top with the second sheet.
- Step 3: Cut the pastry into a Christmas tree shape, slice branches down both sides and brush with milk.
- Step 4: Twist each strip gently while keeping the center trunk whole. Bake until golden brown and crisp. Serve warm.
Top Tips
- Keep the pastry cold while you work, or it will get sticky fast.
- Twist the branches gently so they hold their shape and still puff nicely.
- Leave a small clean edge around the filling so the pastry seals better.
- If you've got some leftover puff pastry, make these delicious Parmesan puff pastry cheese sticks.
What to Serve With It
- Serve it on its own as a holiday snack, next to tomato soup, or as part of a board with olives, cured meats, and a few other easy bites.
- It is the kind of thing that looks lovely in the middle of the table and disappears one branch at a time.
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Ingredients
Homemade red pesto
- 1 cup sun-dried tomatoes, idrained
- 1 clove garlic
- ½ tablespoon dried thyme, dried
- 2 oz. walnuts
- 2 oz. Parmesan cheese, chopped coarsely
- 2 tablespoons olive oil
Savory puff pastry Christmas tree with red pesto
- 2¼ pound puff pastry, roll, (16 x 10 inch / 40 x 25 cm)
- 2 tablespoons milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the red pesto
- Put the sun-dried tomatoes, garlic, thyme, walnuts, and Parmesan in a blender bowl.1 cup sun-dried tomatoes, 1 clove garlic, ½ tablespoon dried thyme, 2 oz. walnuts, 2 oz. Parmesan cheese
- Pulse briefly, then add the olive oil. Blend until smooth.2 tablespoons olive oil
Make the Christmas tree
- Preheat the oven to 400 °F and line a baking sheet with parchment paper.
- Half the pastry and cut each part into a simple Christmas tree shape.2¼ pound puff pastry
- Lay one puff pastry sheet on the baking sheet and spread the red pesto in a thin, even layer. Leave a small border around the edge.
- Place the second puff pastry sheet on top.
- Cut the pastry so you'll get 'Christmas tree branches' on both sides, keeping the center trunk area intact.
- Brush the whole tree with milk.2 tablespoons milk
- Twist each strip gently two to three times.
- Bake for about 20 minutes, until golden brown and crisp. Serve warm.
Notes
- This Christmas tree is best the day it is baked. If you have leftovers, let them cool completely and store them covered in the fridge for up to 1 day.
- Reheat in a hot oven for a few minutes to crisp the pastry again.
- Red pesto: Store covered in the fridge for up to 2 days.
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