Walnut Pesto Puff Pastry Tree
This walnut pesto puff pastry Christmas tree is a festive pull-apart appetizer that looks impressive but comes together with simple steps. Buttery puff pastry is layered with a bright, nutty homemade pesto, then twisted into branches that bake up crisp, flaky, and golden. It’s the kind of holiday centerpiece that’s as fun to tear into as it is delicious to eat, especially with a side of warm marinara. It’s a guaranteed crowd-pleaser for any gathering where you want something playful and showstopping on the table.
Tasty Team
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
Walnut Pesto:
- ⅓ cup whole California walnuts
- 3 cups packed fresh basil leaves
- ⅓ cup extra-virgin olive oil
- ⅓ cup grated parmesan cheese
- 1 large garlic clove
- ½ teaspoon kosher salt
Puff Pastry Tree:
- all-purpose flour, for rolling
- 1 (19.4-ounce) package (2 sheets) frozen puff pastry, thawed but still cold
- large egg
- 1 tablespoon water
- 1 tablespoon toasted sesame seeds
- marinara sauce, for serving
Nutrition Info
- Calories 140
- Fat 11g
- Carbs 7g
- Fiber 0g
- Sugar 0g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Make the walnut pesto: Place the walnuts on a small baking sheet, and roast for 5–7 minutes, until slightly golden and fragrant. Remove from the oven, and let cool to room temperature, about 10 minutes. Place the basil, olive oil, Parmesan, garlic, and salt in a food processor. Process until smooth and spreadable, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Set aside at room temperature.
- Make the puff pastry tree: Increase the oven temperature to 375°F (190°C) with the racks in the upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
- Lightly flour a work surface. Working with 1 pastry sheet at a time, roll each puff pastry into a 16-inch-long, 12-inch-wide rectangle using a rolling pin. Transfer 1 dough rectangle to a parchment-lined baking sheet, and spread the walnut pesto evenly over the pastry surface to the edges. Place the second rolled puff pastry sheet directly on top, aligning the edges. Gently press all over so the two layers adhere.
- Using a sharp knife or pizza cutter, trim the stacked pastry into the shape of a Christmas tree. Cut a large triangular top, then cut a trunk at the bottom that’s about 2 inches tall and 2 inches wide. (The finished tree should be roughly 14–15 inches tall and 10–11 inches wide.) Reserve the scraps.
- Along the 2 outer edges of the tree, cut horizontal slits about ½ inch apart, keeping the center intact so the branches stay connected. Twist each strip 2–3 times. Press the twisted ends into the parchment so they hold their shape.
- Twist the leftover scraps into mini spiral shapes, and arrange them evenly on the second lined baking sheet.
- Whisk the egg and water together in a small bowl. Brush the mixture over the tree and extra twists. Sprinkle the tops evenly with the sesame seeds.
- Bake the baking sheets on the upper and lower third racks until puffed and a deep golden color, 25–30 minutes, rotating the sheets between top and bottom racks halfway through the bake time.
- Remove from the oven, and let cool slightly, about 5 minutes. Serve alongside marinara sauce for dipping.
- Enjoy!
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