The Story Behind My Pesto Puff Pastry Christmas Trees
I swear, there’s something about the Christmas season that makes me just want to play with my food. Last December, while stranded indoors with a bunch of hungry (and restless) nephews, I tried to channel some of their wild energy into making something festive. Enter: pesto puff pastry Christmas trees. They’re not exactly what Martha would make, but honestly, the boys just wanted to paint things green and eat with their hands. Which…fair. I have since made these every year — one time for a book club that was mostly about wine, honestly — and every batch vanishes faster than you can say, “Wait, where’d they go?”
Why You’ll Love These (Even If You’re Not a Pastry Pro)
I make these when I want something that looks a bit fancy (but is actually dead easy). My family goes absolutely bananas for these — even my brother-in-law, who pretends he hates vegetables, always manages to snag the last one and then acts innocent about it. And you know how sometimes party snacks are good only warm? These are still tasty after they’ve been left on the buffet way too long (not that they last). If you’ve ever had that moment where the puff pastry sticks and you want to pitch it out the window — been there! Actually, I find using parchment paper saves me from that mini-drama.
Here’s What You’ll Need (Plus Some Swaps)
- 2 sheets ready-rolled puff pastry (I just buy whatever’s on special; my gran swore by Jus-Rol, but Sainsbury’s own is grand too)
- 3 heaping tablespoons pesto (homemade is lovely, but I usually grab Sacla — or whatever’s lurking at the back of the fridge)
- 1 egg, beaten (or skip this for an all-vegan vibe — olive oil also works sorta okay)
- A generous handful of grated parmesan (ok, cheddar works for my nephew who is oddly anti-parmesan?)
- Sesame seeds or poppy seeds for “tinsel” sparkles (optional)
- Wooden skewers or clean sticks (if you’re out of skewers you can just make ‘tree slabs,’ don’t stress)
How To Make Pesto Puff Pastry Christmas Trees (Wobbles Included)
- First off, preheat your oven to 200°C/400°F (I always second-guess if my oven’s true to temperature so I use an oven thermometer — or just trust your gut. Up to you).
- Roll out the pastry sheets. If they unroll in weird, wonky shapes, don’t panic — just sort of tuck and nudge them into a rectangle.
- Spread a generous layer of pesto right across one sheet. This is where I sneak a taste with a finger and always get caught. I mean, you have to test it, right?
- Lay the second pastry sheet on top like a giant sandwich. If the corners don’t match … eh, call it rustic.
- Using a sharp knife or a (clean!) pizza cutter, slice the pastry sandwich into strips — mine are usually a finger’s width, but don’t go getting a ruler or anything.
- Now, twist each strip a few times and squiggle it into a tree shape on a lined baking tray. Don’t stress about symmetry. Jam a skewer or stick through the “trunk” part. Repeat until your tray looks like a tiny forest.
- Brush trees with the beaten egg (or olive oil if that’s your thing). Sprinkle over cheese and seeds if you like.
- Bake 12-15 minutes until golden and puffy and seriously hard to resist. And yeah — they always look a bit messy before baking. It’s magic in the oven, I promise!
Notes From the Chaos (A.K.A. My Kitchen)
- If you use really oily pesto, I find it sometimes leaks a bit — nothing tragic, just makes for crispier edges (which some people love).
- Trying to cram all the trees onto one tray? I tried that once. Regretted it. Way too crowded — some trees will meld together and form pastry Voltron. Use two trays if you can.
- I thought chilling the twisted trees before baking would help — for me, it made ’em puff a little less, but you do you.
Crazy Variations (Some Winners, Some Not)
- Red pesto is a game-changer — I made it once with sundried tomato pesto and parmesan. Zero leftovers.
- Tried with tapenade (olive spread) — was okay, but honestly a bit too intense for the kids. Maybe good for grown-up parties!
- Sweet version with Nutella and hazelnuts — a bit weird, but with a dusting of icing sugar, it looked quite cute. I wouldn’t serve it to my mum, though.
The Stuff I Use (Plus Cheapo Fixes)
- Baking tray (obviously — when I lost mine the other week, I used an upturned roasting tin and it worked fine, if a tad warped)
- Pastry brush — but if you’re stuck, just dab egg wash on with your fingers or some kitchen roll. Works a charm.
- Sharp knife, pizza cutter, or if you’re feeling wild, just rip it. Rustic is in.
How To Store (Not That You’ll Need To)
Technically, you can store leftovers in an airtight tub at room temp for about a day; the pastry will soften a bit, but honestly, in my house they never make it that far. If by some miracle you have spares, a quick zap in the oven at 180°C perks them back up.
Serving Ideas (Besides Eating Off the Tray)
I put these in a big mug, standing up like a forest — looks festive, and people can just grab-and-go. My mum’s friend brings a little pot of cranberry sauce for dipping; I personally love them with a glass of something cold (sparkly cider, if you please) while the presents are being wrapped. They’ve also starred as a “please eat something substantial” treat at our house before we all get lost in sweet stuff.
Pro Tips (Learned The Hard Way!)
- I once tried to rush the twisting step and the trees were more abstract art than festive fun. Take a sec, especially for those squiggly tops.
- Don’t walk away while they’re in the oven — my sister and I got distracted by a goofy dog video, trees went from golden to scorched in, like, 30 seconds. Happens every time.
- If the dough tears, pinch it together and carry on. No one will ever see the underside, pinky promise.
FAQ (Stuff People Really Ask Me)
- Q: Can I make these ahead?
A: Sure, but they’re honestly best fresh. You can twist the trees up, pop ’em in the fridge covered with clingfilm, and bake off right before serving. Just don’t freeze ’em raw — makes the pastry a bit blah. - Q: I’m allergic to nuts—can I still make these?
A: Yesss — just pick a nut-free pesto (there’s actually a few out there; check your local shop or here). Or, use tomato paste with a dab of olive oil. - Q: Can I skip the egg wash?
A: Yep — olive oil does the job just fine! Might not go super shiny but still gets golden. - Q: What if I don’t want to use skewers?
A: Leave ’em off, make little ‘tree squiggles’ instead. Still delicious, just not quite as grab-and-go. - Q: Why did my pastry not puff?
A: Usually it’s either too warm when you bake, or maybe the oven was having a lazy day. Try chilling them briefly before baking if your kitchen is super warm — but honestly, if they’re a bit flat, still taste great.
That should cover it! If you ever try these with a wild new filling, let me know — I’m always keen for an experiment. Merry munching!
Ingredients
- 2 sheets puff pastry, thawed
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Unroll one sheet of puff pastry and spread the basil pesto evenly over the surface.
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3Sprinkle grated Parmesan cheese over the pesto, then place the second sheet of puff pastry on top to sandwich the filling.
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4Using a sharp knife or pizza cutter, cut the pastry into strips about 1-inch wide. Twist each strip and shape into a tree form on the prepared baking sheet.
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5Brush the shaped trees with the beaten egg, then sprinkle with sesame seeds, poppy seeds, salt, and black pepper.
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6Bake for 12-15 minutes or until golden brown and puffed. Allow to cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
5 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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