1 red bell pepper, cut into a star shape for decoration
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. This ensures the pastry does not stick and makes cleanup much easier after the holiday rush. Take your thawed puff pastry out of the refrigerator right before you are ready to work with it, as it is easiest to handle when it is cold.
Lay one sheet of puff pastry flat on the parchment paper. Spread the basil pesto evenly across the surface, leaving a tiny border around the edges. Sprinkle the shredded mozzarella cheese over the pesto layer. Carefully 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 the shape of a large triangle, which will serve as your Christmas tree. You can leave a small rectangular piece at the bottom center to act as the tree trunk. Do not discard the scrap pieces of pastry, you can bake those separately as delicious little snacks for the cook.
On both sides of the triangle, cut horizontal slits about one inch apart, making sure to leave a solid vertical strip down the center for the trunk. Take each strip and gently twist it away from you, creating a spiraled branch effect. Repeat this process for all the strips on both sides of the tree until it looks full and festive.
Brush the entire tree with the beaten egg wash to ensure a beautiful golden color. In a small bowl, mix the melted butter with garlic powder and dried oregano, then brush this over the twists for extra flavor. Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown. Sprinkle with grated parmesan cheese while it is still warm to look like a light dusting of snow.
