Pesto Puff Pastry Christmas Trees with Feta

Pesto Puff Pastry Christmas Tree

These are individual, hand-held pastry trees, not one large pull-apart tree. Basil pesto is layered between two puff pastry sheets, then the pastry is cut into strips and folded into tapering zigzags on wooden skewers. Small pastry stars bake at the tops, while feta and parsley add a light finish after baking. Keep the pastry cold but flexible as you work, and use a thin layer of pesto so the folds hold their shape without leaking too much filling.

Ingredients for Pesto Puff Pastry Christmas Trees

• 2 frozen puff pastry sheets, about 17 ounces total (480g), thawed but still cold
• 1/3 cup basil pesto (85g)
• 6 oven-safe wooden skewers, about 10 to 12 inches each
• 1 small egg, beaten with 1 teaspoon water (optional, for brushing)
• 2 tablespoons crumbled feta (20g)
• 2 tablespoons finely chopped fresh parsley

How to Make Pesto Puff Pastry Christmas Trees

1. Prepare the oven and pastry: Heat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment. Thaw the pastry according to the package until it unfolds without cracking but still feels cool and firm. If the skewer packaging recommends soaking before oven use, soak the skewers briefly and pat them dry.
2. Layer with pesto: On a lightly floured surface, spread the pesto in a thin, even layer over one pastry sheet, leaving a narrow clean border. Place the second sheet on top and press gently to join the layers without squeezing out the pesto.
3. Cut and fold: Cut the layered pastry into six even strips, reserving edge pieces or scraps for six small stars. Fold each strip back and forth into a zigzag, threading a skewer through the center of the folds. Make the lower folds wide and each fold toward the top shorter to create a taper. Leave enough skewer exposed below each tree for a handle, and space the trees apart on the baking sheet.
4. Add the stars: Cut six small stars from the pastry scraps and place one at the top of each skewer. Secure them with the skewer or a dab of egg wash if needed. If using egg wash, brush the exposed pastry lightly without flattening the folds.
5. Bake: Bake uncovered for about 15 to 20 minutes, checking at 15 minutes. The pastry should be visibly puffed and golden, including the thicker folds, with no pale or doughy-looking sections. If the stars brown first, carefully remove them and continue baking the trees; return the stars to the tops before serving. Rotate the sheet once if the oven browns unevenly.
6. Finish: Let the trees cool on the baking sheet for several minutes, until stable enough to lift. Scatter lightly with feta and parsley. Serve warm with the skewer handles accessible.

How to Keep the Pastry Trees Tapered

Cold, pliable pastry holds a cleaner zigzag than pastry that has become warm and sticky. If the assembled trees soften while you work, chill them briefly before baking. Keep the pesto layer thin and press the two sheets together before cutting to help limit leakage. A convection oven may bake the trees faster, so begin checking before 15 minutes and follow the oven or pastry package guidance.

How to Store and Reheat Leftovers

The trees are crispest when freshly baked. Refrigerate leftovers in an airtight container for up to 3 days; the pastry will soften as it sits. Reheat in an oven or air fryer, checking frequently until warmed through. Microwaving will soften the pastry further.

Nutrition

Approximate nutrition per tree, based on 6 trees and excluding the optional egg wash: 520 calories, 6g protein, 39g fat, and 37g carbohydrates. Approximate nutrition per 100g: 525 calories, 6g protein, 40g fat, and 37g carbohydrates. Values vary with the puff pastry and pesto used.