This flaky, pull-apart Puff Pastry Christmas Tree Appetizer is a quick way to bring sparkle to the table. It looks impressive, yet it’s simple enough for a busy holiday weeknight. I love setting it out warm with a few dips and watching everyone tear off a branch.
Puff Pastry Christmas Tree Appetizer
Equipment
- 1 Large sheet pan
- 1 Parchment Paper
- 1 Rolling Pin (optional)
- 1 Sharp knife or pizza cutter
- 1 Pastry Brush
- 1 Small bowl for egg wash
Ingredients
Puff Pastry Tree
- 2 sheets puff pastry thawed but still cold
- 0.5 cup basil pesto or spinach pesto, or olive tapenade
- 1 cup mozzarella shredded
- 2 tablespoons Parmesan finely grated, optional
- 1 egg beaten with 1 tablespoon water, for egg wash
- 1 tablespoon water for egg wash
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning or dried oregano
- 1 tablespoon olive oil optional, for brushing
- 1 tablespoon sesame or poppy seeds optional, for crunch
Garnish
- 4 sprigs rosemary fresh
- 8 cherry tomatoes
- 1 cheddar star small, for garnish
Instructions
- Heat the oven to 400°F (200°C). Line a large sheet pan with parchment for easy cleanup.
- Lightly roll each puff pastry sheet to even out the seams. Place one sheet on the pan. Spread pesto evenly, leaving a 1/2 inch border. Sprinkle mozzarella and Parmesan. Top with the second sheet and press to seal the edges.
- With a sharp knife, cut a large triangle to form a tree, leaving a small rectangle at the base for the trunk. Remove the outer scraps and save them for decorative stars or twists.
- On both sides of the triangle, cut horizontal strips about 1 inch apart, stopping before the center line so the middle acts as the tree spine. Gently twist each strip 1 to 2 times to form branches.
- Brush the tree with egg wash. Sprinkle garlic powder, Italian seasoning, and seeds if using. Add a small cheese star at the top.
- Bake for 18 to 25 minutes until puffed and deep golden. If the tips brown too fast, tent loosely with foil for the last few minutes.
- Let cool 5 minutes. Tuck rosemary sprigs around the tree and dot a few cherry tomatoes like ornaments. Serve warm.
Notes
Why You’ll Love This Puff Pastry Christmas Tree Appetizer
- Festive centerpiece that doubles as a shareable snack.
- Uses store-bought puff pastry for speed and consistent results.
- Endless filling options to match your menu.
- Crispy edges, soft layers, and cheesy goodness in every bite.
Puff Pastry Christmas Tree Appetizer Ingredients & Substitutions
- 2 sheets puff pastry, thawed but still cold
- 1/2 cup basil pesto (or spinach pesto, or olive tapenade)
- 1 cup shredded mozzarella (swap provolone or cheddar)
- 2 tablespoons finely grated Parmesan (optional but tasty)
- 1 egg beaten with 1 tablespoon water for egg wash (or brush with milk or olive oil)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning or dried oregano
- 1 tablespoon olive oil for brushing, optional
- Sesame or poppy seeds for crunch, optional
- Garnish: fresh rosemary sprigs, cherry tomatoes, a small cheddar star
Filling swap ideas: garlic butter and parsley, sun-dried tomato spread, spinach and ricotta, or a light layer of marinara with mozzarella for a pizza twist.
Step-by-Step Instructions to Make Puff Pastry Christmas Tree Appetizer
Step 1: Prep the oven and pan
Heat the oven to 400°F (200°C). Line a large sheet pan with parchment for easy cleanup.
Step 2: Roll and layer
Lightly roll each puff pastry sheet to even out the seams. Place one sheet on the pan. Spread pesto evenly, leaving a 1/2 inch border. Sprinkle mozzarella and Parmesan. Top with the second sheet and press to seal the edges.
Step 3: Cut the tree shape
With a sharp knife, cut a large triangle to form a tree, leaving a small rectangle at the base for the trunk. Remove the outer scraps and save them for decorative stars or twists.
Step 4: Create branches
On both sides of the triangle, cut horizontal strips about 1 inch apart, stopping before the center line so the middle acts as the tree spine. Gently twist each strip 1 to 2 times to form branches.
Step 5: Brush and sprinkle
Brush the tree with egg wash. Sprinkle garlic powder, Italian seasoning, and seeds if using. Add a small cheese star cut from the scraps at the top.
Step 6: Bake
Bake for 18 to 25 minutes until puffed and deep golden. If the tips brown too fast, tent loosely with foil for the last few minutes.
Step 7: Garnish
Let cool 5 minutes. Tuck rosemary sprigs around the tree and dot a few cherry tomatoes like ornaments. Serve warm.
Tips for Success
- Keep the pastry cold. Chill the assembled tree for 10 minutes before baking for extra puff.
- Use a sharp knife or pizza cutter for clean edges.
- Do not overfill. A thin, even layer prevents leaks and helps the twists hold.
- Press the top sheet gently to seal before cutting the branches.
- Bake on parchment so you can slide the whole tree to a platter.
- For extra sheen, brush with a second light coat of egg wash halfway through baking.
Variations of Puff Pastry Christmas Tree Appetizer
- Garlic Herb: Softened butter, minced garlic, parsley, and Parmesan.
- Pizza Style: Marinara, mozzarella, and a pinch of red pepper flakes.
- Spinach Artichoke: Cream cheese, chopped spinach, artichokes, and mozzarella.
- Mushroom Onion: Sautéed mushrooms and caramelized onions with thyme.
- Turkey Bacon Cheddar: Crumbled cooked turkey bacon with sharp cheddar.
- Za’atar Feta: Olive oil, za’atar, and crumbled feta.
Serving Suggestions: What to Pair with Puff Pastry Christmas Tree Appetizer
- Bowls of warm marinara, pesto, or whipped ricotta for dipping.
- A crisp green salad with lemony dressing.
- Butternut squash soup or tomato basil soup for a cozy spread.
- Olives, pickles, and roasted nuts on the side.
Storage & Reheating Instructions
- Store: Cool completely, then refrigerate airtight for up to 2 days.
- Reheat: Bake at 350°F (175°C) for 8 to 10 minutes until crisp again.
- Freeze Unbaked: Assemble, freeze on a sheet pan until solid, then wrap well for up to 1 month. Bake from frozen at 400°F, adding 5 to 10 minutes.
- Freeze Baked: Cool, wrap, and freeze up to 1 month. Reheat at 350°F until warmed through.
Memories Made Around the Table
Every year, we shape this tree together and someone gets the job of twisting the branches. It’s a small ritual that makes the house feel bright and welcoming before guests arrive.
FAQs
Can I make it ahead? Yes. Assemble, cover, and refrigerate up to 24 hours. For best puff, chill 10 minutes before baking or freeze unbaked and bake from frozen.
What if I don’t have pesto? Use garlic butter with herbs, a thin layer of marinara, or olive tapenade. Keep fillings on the drier side so the pastry stays crisp.
How do I prevent leaks? Spread a thin, even layer, press sheets together before cutting, and keep the pastry cold. Bake on parchment to catch any drips.
Can I make mini trees? Absolutely. Cut smaller triangles from the scraps, twist, and bake 2 to 4 minutes less.
Final Thoughts
This Puff Pastry Christmas Tree Appetizer brings together simple ingredients and a bit of holiday magic. Set it out warm, add a few dips, and let everyone pull off a golden, cheesy branch.