Philadelphia Pesto Christmas Tree Recipes

Steps:

• 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. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
• Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
• Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
• Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
• Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
• Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

Steps:

• Roll out 2 sheets of puff pastry.
• Cut into the shape of a Christmas Tree.
• Spread basil pesto on bottom layer of pastry sheet.
• Sprinkle parmesan cheese.
• Place top layer of tree-shaped pastry sheet down.
• Make horizontal tree branch slices.
• Twist the tree branches.
• Brush egg wash (egg with water) along the tree trunk and base.
• Lightly run a fork over tree trunk and base.
• Bake according to the boxed direction of the puff pastry.
• Decorate the tree with sliced cherry tomatoes, whipped ricotta cheese.
• Using star-shaped cookie cutter, make a cheddar cheese star and set on top of the tree.

Steps:

• Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
• Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
• Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
• Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
• Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
• Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
• Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.

Steps:

• Cut block of cream cheese diagonally in half. Place triangles together to resemble Christmas tree on serving plate. Cover with pesto.
• Add peppers for the tree ornaments. Insert cinnamon stick at base of triangle for the tree trunk.
• Serve as a spread for assorted crackers.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
• Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
• Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.

Steps:

• Mix cream cheese, shredded cheese and pesto until blended.
• Refrigerate 1 hour.
• Shape cream cheese mixture into 1-inch-high Christmas tree-shape on serving plate.
• Reserve 5 nuts for later use. Press remaining nuts onto sides of tree.
• Decorate with reserved nuts and remaining ingredients as shown in photo.