Here’s an easy-peasy, tear-and-share party-food favourite that never fails to impress
Here’s an easy-peasy, tear-and-share party-food favourite that never fails to impress, filled with oozing creamy cheese and pesto, sandwiched between layers of golden puff pastry. If you’ve got a lot to prepare, then this recipe is always a great choice as it only requires 10 minutes of actual effort!
Ingredients
Method
Serves 7–8 and takes 30 minutes
- Remove the pastry sheets from the fridge 10 minutes before starting – this makes it easier to unroll them without breaking or cracking.
- Preheat the oven to 200°C fan / 220°C / 425°F. Unroll one of the pastry sheets and place on a baking tray lined with non-stick baking parchment, discarding any paper it was rolled in.
- Mix together the cream cheese and pesto in a small bowl, then spread it over the first pastry sheet. Unroll the second puff pastry sheet and place on top of the first.
- Using a long, sharp knife (a long ruler helps to keep things straight), cut the layered pastry into the shape of a Christmas tree with a base trunk 5cm (2in) thick. Use a 5cm (2in) star-shaped cutter to cut out 4–5 stars from the excess pastry. Take the remaining pastry offcuts and place to one side for now – you can always bake it after as a chef’s treat!
- Next, with the trunk of the tree closest to you, use a sharp knife to cut 2cm (¾in) branches on both sides of the tree. Cut lines on each side, but stop around 1cm (½in) before the middle.
- Gently pinch and twist each branch a couple of times, so they look like mini cheese twists – you’ll only be able to twist the small branches once.
- Brush the tree with beaten egg and place the pastry stars on the very top of the tree and down the centre. Brush the stars with egg too.
- Spoon pesto on top in small dollops to create pesto baubles and adorn with the sweety drop peppers (pointy side upwards). next, sprinkle over the grated mozzarella.
- Bake for 20 minutes, or until risen and golden brown, covering loosely with foil once it starts to look golden. remove from the oven and allow to cool for 5–10 minutes before transferring to a serving board. Add a few more small dollops of pesto, as though they were pesto baubles.
Photography credit: Hannah Rose Hughes
