Puff Pastry Christmas Tree Food

SAVORY PUFF PASTRY CHRISTMAS TREE

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.

PUFF PASTRY CHRISTMAS TREE APPETIZER

Steps:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat.
• Unfold one sheet of puff pastry on top of the parchment paper and spread the pesto sauce all over.
• Unfold the second sheet of puff pastry and place on top of the first sheet of puff pastry. Press gently to seal the two sheets together.
• Cut out puff pastry in the shape of a Christmas tree. Reserve the extra pieces.
• Using a pizza cutter or a sharp knife, cut slits on both sides of the tree spacing them about 0.5-inch apart (or about 1,5 cm), leaving the center intact. Then, twist each strip of pastry twice or three times, pressing the ends into the baking sheet. Repeat with the puff pastry leftovers and place on a different baking sheet.
• Brush pastry with egg yolk mixed with milk and sprinkle with sesame seeds (optional).
• Bake for 25-30 minutes until golden. Allow to cool slightly, and enjoy as a pull-apart appetizer!

NUTELLA® PASTRY CHRISTMAS TREE

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.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

PASTRY CHRISTMAS TREE

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.

PUFF PASTRY CHRISTMAS TREES

Steps:

• Thaw pastry sheets at room temperature for 30 minutes.
• Preheat oven to 400º F.
• Unfold 1 pastry sheet on lightly floured surface.
• Cut 4 stars (or any shape appropriate for the occasion)of each size.
• Use 3 star cookie cutters in graduated sizes (2-inch, 2½-inch, and 3-inch cookie cutters or Cardboard patterns).
• Repeat with remaining pastry sheet.
• Place stars on baking sheets.
• Bake 10 minutes or until golden.
• Remove from baking sheets and cool on wire rack.
• To assemble trees:.
• Top large star pastry with 1 teaspoon pudding/curd.
• NOTE:.
• If using pudding you might want to use pistachio, or tint vanilla or cheesecake flavor green.
• Top with medium star pastry, turning star so points do not line up.
• Top with 1 teaspoon pudding/curd and place small star pastry on top, turning so points do not line up.
• Repeat with remaining star pastries, making 8 trees.
• Drizzle trees with honey.
• Sprinkle with green sugar (or color of your choice) and top each with a raspberry or cherry half.
• NOTE: Obviously there are many variations of this, fitting many occasions. Change the jelly; pudding for lemon curd; etc.