Best Pastry Christmas Tree Recipes

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SAVORY PUFF PASTRY CHRISTMAS TREE



Savory Puff Pastry Christmas Tree image

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

2 tablespoons sun-dried tomato pesto
2 tablespoons soft goat cheese (such as Chavrie®)
2 sheets puff pastry
2 tablespoons freshly grated Pecorino-Romano cheese, divided
1 egg, beaten
½ teaspoon dried oregano

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

SPINACH AND RICOTTA PUFF PASTRY CHRISTMAS TREE



Spinach and Ricotta Puff Pastry Christmas Tree image

Puff pastry pinwheels are a great appetizer for any occasion and during the Christmas season I arrange them to form a christmas tree. You can change the filling to your liking.

Provided by tea

Categories     Appetizers and Snacks     Pastries

Time 1h47m

Yield 8

Number Of Ingredients 10

1 teaspoon vegetable oil for frying
2 red onions, chopped
8 cups fresh spinach
salt and freshly ground black pepper
1 pinch ground nutmeg
9 ounces fresh ricotta cheese
1 tablespoon grated Parmesan cheese
1 sheet frozen puff pastry, thawed
1 egg, beaten
4 multi-colored cherry tomatoes, halved, or more to taste

Steps:

  • Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes.. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
  • Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
  • Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
  • Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the stem. Brush with egg.
  • Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.

Nutrition Facts : Calories 246 calories, Carbohydrate 19.4 g, Cholesterol 30.9 mg, Fat 15.5 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 177.1 mg, Sugar 1.7 g

CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE



Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree image

This puff pastry Christmas dessert is filled with delicious Bing cherries, coconut, and pistachios. It's flaky, sweet, and perfect for any festive holiday party.

Provided by Aroma and Essence

Categories     Christmas Desserts

Time 1h20m

Yield 12

Number Of Ingredients 5

1 cup canned, pitted Bing cherries in syrup
1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed
¼ cup unsweetened desiccated coconut
½ cup lightly salted pistachio nuts, coarsely ground
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
  • Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
  • Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
  • Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
  • Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
  • Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
  • Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 23.2 g, Cholesterol 15.5 mg, Fat 19.6 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 130.8 mg, Sugar 3.5 g

PUFF PASTRY PULL-APART CHRISTMAS TREE



Puff Pastry Pull-Apart Christmas Tree image

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     Appetizers and Snacks     Meat and Poultry

Time 2h

Yield 8

Number Of Ingredients 11

1 teaspoon vegetable oil
2 slices bacon, chopped
2 red onions, finely chopped
½ pound frozen artichoke hearts, thawed and chopped
salt and freshly ground black pepper to taste
½ cup dry white wine
1 pinch dried dill weed
1 tablespoon ricotta cheese
1 sheet frozen puff pastry, thawed
1 egg, beaten
5 cherry tomatoes, halved

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

PASTRY CHRISTMAS TREE



Pastry Christmas Tree image

The original recipe for this cute holiday treat uses Nutella so I've posted as that, but I do not like the stuff so instead used a cinnamon sugar mix same as you'd use in cinnamon rolls. So cute and fun for that holiday treat. Treat in it Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. I also choose to drizzle with a green tinted glaze

Provided by Bonnie G 2

Categories     Christmas

Time 45m

Yield 1 Pastry tree, 10 serving(s)

Number Of Ingredients 3

1 (500 g) packet ready to roll puff pastry
5 tablespoons nutella, spread at room temeperature
1 egg, lightly beaten

Steps:

  • Preheat the oven to 350. Line a large baking tray with aluminium foil and grease with butter or coconut oil.
  • Roll out two sheets of puff pastry on a lightly floured surface to 11x13 in each. Lay the first sheet out on the prepared baking tray.
  • Very gently, score a rough shape of a Christmas tree (triangle) with a knife, just so that when you spread over the Nutella®, you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 2 in at the bottom of the puff pastry sheet for a tree trunk.
  • With the back of a spoon, spread the Nutella® thinly in the triangle area.
  • You should end up with a chocolate triangle.
  • Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you.
  • Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry.
  • At the base of the tree carefully cut away two strips either side to form the base of the tree trunk.
  • Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.
  • Finally the tree will be ready for twisting.
  • Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches.
  • Continue moving up the tree, twisting away from you as you go.
  • At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray.
  • Brush the entire tree with lightly beaten egg.
  • Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.

Nutrition Facts : Calories 333.2, Fat 22.3, SaturatedFat 7.6, Cholesterol 18.6, Sodium 135.6, Carbohydrate 28.4, Fiber 1.2, Sugar 5.4, Protein 4.8

NUTELLA® PASTRY CHRISTMAS TREE



Nutella® Pastry Christmas Tree image

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

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste, at room temperature
1 egg, lightly beaten

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

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