SAVORY PUFF PASTRY CHRISTMAS TREE
Fun and easy to make, this savory puff pastry Christmas tree is filled with a combination of creamy goat cheese and sun-dried tomato pesto. It's so much easier to make than it looks and is guaranteed to get lots of oohs and aahs from guests! Serve warm or at room temperature.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Cheese
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 24.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 172.3 mg, Sugar 0.6 g
NUTELLA® PASTRY CHRISTMAS TREE
This spectacular pastry Christmas tree is easier to make than you might think. Just follow this step-by-step recipe! Indulgent Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. Ideal for Christmas parties and delicious washed down with some festive mulled wine.
Provided by geneviever
Categories Bread Quick Bread Recipes
Time 52m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
- Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
- Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
- Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
- 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.
- Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 32.4 g, Cholesterol 23.3 mg, Fat 26.2 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 168.8 mg, Sugar 4.7 g
PUFF PASTRY PULL-APART CHRISTMAS TREE
This fun Christmas appetizer is shaped like a pull-apart Christmas tree, with puff pastry stuffed with a savory artichoke filling. You can prepare everything the day before for a stress-free Christmas Eve or Day. All you need to do day-of is slice and bake.
Provided by Alemarsi
Categories Meat and Poultry Appetizers
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a nonstick skillet over high heat and cook bacon until crisp, about 5 minutes. Remove bacon and drain on a plate lined with paper towels.
- Pour off most of the bacon grease. Cook onions in the remaining grease until soft and translucent, about 5 minutes. Add artichokes and season with salt and pepper. Cook and stir for 3 to 5 minutes. Pour some white wine into the skillet every few minutes and simmer until artichokes are soft, about 15 minutes. Season with dill and remove from heat. Let cool completely.
- Combine bacon, artichoke mixture, and ricotta cheese in a blender; blend until smooth. Season filling with salt and pepper.
- Unroll puff pastry sheet on a flat surface. Cover evenly with the artichoke mixture, leaving 1 inch bare on one of the longer edges. Tightly roll up sheet lengthwise, towards the bare edge, and press ends tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour and up to 24 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Slice stuffed pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Arrange pinwheels on the baking sheet in the shape of a Christmas tree; start with 6 rolls next to each other (or 5 if you only have 16), then continue with shorter rows. Place the last pinwheel on the bottom as the tree trunk. Brush beaten egg yolk onto pinwheels.
- Bake in the preheated oven until puffed up and golden, 20 to 25 minutes. Remove from oven. Decorate with cherry tomato 'Christmas ornaments'.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 20.3 g, Cholesterol 23.5 mg, Fat 13.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 186.3 mg, Sugar 1.9 g
CHEESE TWIST CHRISTMAS TREE
Wow the guests at your next holiday party with this delicious, pull-apart Christmas tree appetizer. The combination of crispy, buttery, flaky puff pastry wrapped around cheese and pesto is a stellar combination. Serve as-is or alongside some spicy tomato sauce for dipping.
Provided by Chef John
Categories Christmas Appetizers
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
- Roll pastry into a 14-inch square, sprinkling with flour if necessary.
- Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
- Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
- Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
- Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
- Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
- Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
- Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
- Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
- Transfer to a wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 23.8 g, Cholesterol 8.2 mg, Fat 25.5 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 316.4 mg
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