Description
These bite-size Pesto Puff Pastry Christmas Trees bake up flaky and light with colorful ribbons of red and green pesto. Perfect for holiday parties!
Ingredients
- 2 sheets puff pastry, thawed
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 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
- Pinch of salt and 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
- Pinch of salt and black pepper
- 2 tablespoons pine nuts
- ¼ cup parmesan cheese
- ⅓ cup extra virgin olive oil
Instructions
- Thaw puff pastry sheets and soak skewers in water while preparing pastry trees.
- Blend all red pesto ingredients in a food processor. Transfer to a bowl.
- Blend green pesto ingredients in the food processor. Transfer to a bowl.
- Slice each puff pastry sheet into 8 strips (~1 inch wide). Brush with egg wash, eggwash side down on a flat surface.
- Spread thick layer of pesto on each strip, alternating red and green pesto. Chill in fridge for 10 minutes.
- Preheat oven to 350°F. Fold puff pastry accordion style, shaping into triangle (Christmas tree). Pierce a skewer down the center.
- Place on baking sheet and bake for 15 minutes.
- Allow pastry to cool 3–5 minutes before serving.
Notes
- Keep pastry cold: Chilled pastry folds cleaner and puffs higher.
- Spread pesto thinly for proper lifting.
- Leave small border to seal seams under egg wash.
- Give trees room for airflow and height.
- Twist skewer when inserting to avoid tearing layers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American