Puff pastry christmas tree with basil pesto, goat cheese and cherry

Pesto Puff Pastry Christmas Trees Eat. Drink. Love.

Step 2: Fill and Shape the Christmas Tree. First, preheat the oven to 400ºF/200ºC (fan assisted). Then, make sure you have all the elements ready in front of you (cut-out pastry, pesto, freshly shredded cheese, cherry tomatoes, and melted butter). Over one of the Christmas tree puff pastry sheets, gently spread a layer of pesto, and then top.

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Instructions. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry sheet and spread the pesto evenly onto the sheet. Using a pizza wheel, slice through the pastry along the shortest side to make 1" strips. Fold the strips back and forth to make a tree shape.

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Instructions. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat. Unfold one sheet of puff pastry on top of the parchment paper and spread the pesto sauce all over. Unfold the second sheet of puff pastry and place on top of the first sheet of puff pastry.

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Step-by-Step Instructions. Step 1: Using the Pastry Roller, roll out the first sheet of puff pastry onto a piece of parchment paper.THEN gently lift the parchment paper and place it on to a baking sheet. Step 2: Next, roll out the second sheet of puff pastry and set aside. Spread the pesto sauce on the sheet of puff pastry that's on the baking sheet.

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Author: Kate Alexandra. Total Time: 25 minutes. Yield: 16 trees 1 x. Diet: Vegetarian. Level up your festive snacks with these super cute, super easy puff pastry Christmas trees. Just sandwich basil pesto and grated cheese between puff pastry, fold into trees and bake until golden and crispy. Less than 30 minutes from start to finish.

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Instructions. Preheat your oven to 200°C (400°F). Roll out the 2 puff pastry sheets into rectangles. Spread ½ cup of pesto sauce evenly over one sheet, covering them completely. Sprinkle ¼ cup of grated Parmesan cheese on top for a flavorful layer. Cut each pastry sheet into triangle shapes to resemble Christmas trees.

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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well. Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall.

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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" wide each) Brush with egg wash, then place onto a flat work surface eggwash side down.

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Step 1: Prepare the red pesto: Put the sun-dried tomatoes, walnuts, dried thyme, Parmesan cheese, garlic and 2 tablespoons of olive oil in a blender. Pulse until you've got a smooth pesto. Step 2: Cut your puff pastry into two squares. With a sharp knife cut out a Christmas tree on both sheets.

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Preheat the oven to 200°C / 400°F. Roll out the puff pastry sheet over parchment paper. Spread the basil pesto evenly on top of the puff pastry, using a spoon or a spatula. Sprinkle the grated Parmigiano cheese on top as well. Fold the strips to make the Christmas tree shape.

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Instructions. preheating your oven to 400°. Line a baking sheet with parchment paper. Unroll the pastry roll and roll it out on parchment paper. Spread pesto on top. Sprinkle with cheese. Cut into 8 thin strips with a pizza cutter. Fold a quarter of the strip onto itself and continue folding to make a tree shape.

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Method. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper. Lay the two sheets of puff pastry one on top of the other on the lined baking tray, taking care not.

Puff pastry christmas tree with basil pesto, goat cheese and cherry

Lightly brush the tops with beaten egg wash or oil. Cut the cherry tomatoes in half, and use them to decorate the tree, resembling ornaments. And finally, sprinkle with dried oregano. Bake at 400°F for 20-25 minutes, until the pastry is deeply golden brown. Allow to cool slightly before transferring to a platter.

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Cover baking sheet with parchment paper and roll out puff pastry. Using the back of a spoon or spatula, spread the pesto evenly over the entire puff pastry. Sprinkle the grated Parmigiano on top of the pesto. Cut the puff pastry into long strips about one-inch wide (I used a pizza cutter.)

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Crack the egg open in a bowl, and using a pastry brush, lightly paint the egg across the pinwheel. (Optional) Sprinkle some sesame seeds across the pinwheel. Place the tarte soleil in the oven for 20 minutes or until the dough rises and it looks cooked. Serve while warm.

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Place the Christmas tree on a parchment lined baking sheet. Repeat the process with all but one strip of puff pastry. Cut stars out of the last strip of puff pastry and place on the baking sheet. Preheat the oven to 425°F. Combine the egg and one teaspoon of water together in a small bowl and whisk until frothy.