Fresh pomegranate seeds or red pepper bits for decoration
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to ensure the pastry does not stick and to make cleanup easier later on. Thaw your puff pastry sheets according to the package instructions, but keep them in the refrigerator until the very moment you are ready to use them so the dough remains easy to handle.
Place one sheet of puff pastry on the prepared baking sheet. Spread the basil pesto evenly across the surface, leaving a very small border around the edges. Sprinkle the shredded mozzarella and parmesan cheese over the pesto, ensuring an even distribution. Gently place the second sheet of puff pastry directly on top of the first, aligning the edges as closely as possible.
Using a sharp knife or a pizza cutter, cut the pastry into a large triangle shape to resemble a Christmas tree. Start from the top center and cut down to the bottom corners. Save the scrap pieces of dough to bake as “ornaments” or extra snacks. You can also cut a small rectangle at the bottom center of the triangle to act as the tree trunk.
On both sides of the triangle, cut horizontal strips about one inch wide, leaving a solid vertical strip about one inch wide down the center to serve as the spine of the tree. Take each horizontal strip and gently twist it twice, moving from the bottom of the tree to the top. This creates the classic branch look and exposes the beautiful green pesto and cheese layers.
Brush the entire surface of the tree with the beaten egg wash, which will give it a beautiful golden-brown shine. Sprinkle the dried oregano and garlic powder over the top for extra flavor. Place the tray in the oven and bake for 18 to 20 minutes, or until the pastry is puffed up and deeply golden. Let it cool for a few minutes before decorating with pomegranate seeds and serving warm.
