Easy Pesto Puff Pastry Christmas Trees for Your Holiday Table

Is there anything more magical than a holiday buffet table filled with delicious, beautiful food that everyone actually wants to eat? I’ve found that the best recipes are the ones that look impressive but secretly come together with minimal fuss, letting you spend less time in the kitchen and more time with your guests. That’s exactly why these adorable Pesto Puff Pastry Christmas Trees have become my go-to for every festive gathering, from a casual Christmas brunch to the big Xmas dinner. They are the perfect combination of flaky, cheesy, and herby, all baked into a fun shape that just screams celebration. Honestly, they might just be the star of your entire Christmas menu.

Why You’ll Love This

You are going to adore these little trees for so many reasons. First, they are incredibly easy. We’re using store-bought puff pastry, which is a total lifesaver during the busy holiday season. Second, they are a major crowd-pleaser. The combination of flaky pastry, rich cheese, and vibrant pesto is a winner every single time. They’re the perfect festive pastry appetizer that appeals to both kids and adults. And finally, they are just so versatile. Serve them warm from the oven at your Christmas lunch, or let them cool and pack them for a party. So good. They make the whole house smell amazing and bring such a cheerful, festive touch to your Christmas food dinner spread.

Ingredients You’ll Need

• 2 sheets frozen puff pastry, thawed: This is our flaky, buttery foundation. It does all the hard work for us.
• 1/2 cup basil pesto: Provides that gorgeous herby flavor and green color. Use store-bought for ease or homemade if you’re feeling fancy.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty punch that pairs perfectly with the pesto.
• 1 cup shredded mozzarella cheese: For that irresistible, melty, stringy cheese pull.
• 1 large egg, lightly beaten: This is our egg wash! It gives the pastry a beautiful golden-brown, shiny finish.
• Everything bagel seasoning or sesame seeds: For a little extra flavor and a festive “trunk” for our trees. Optional, but fun!

Let’s Get Cooking Step by Step

1. Prep your station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a dream.
2. Roll it out: On a lightly floured surface, unfold one sheet of puff pastry. Gently roll it out just enough to smooth any creases. You want it to be about a 10-inch square.
3. Add the toppings: Spread half of the pesto in an even layer over the entire surface of the pastry, leaving a tiny border around the edges. Sprinkle evenly with half of the Parmesan and half of the mozzarella.
4. Layer and cut: Place the second sheet of rolled-out puff pastry directly on top. Gently press it down. Now, using a sharp knife or a pizza cutter, cut the layered pastry square into a large triangle. This will be your tree shape. Then, cut 1-inch wide strips horizontally on both sides of the triangle, heading towards the center, but don’t cut all the way through. You should have a tree trunk and branches.
5. Twist and shape: Carefully lift each “branch” and give it a gentle twist, two or three times. This creates that beautiful, festive tree look and exposes all those lovely layers.
6. Egg wash and season: Carefully transfer your tree to the prepared baking sheet. Brush the entire surface with the beaten egg. This is the key to that gorgeous golden color. Sprinkle the “trunk” area with your Everything bagel seasoning or sesame seeds.
7. Bake to perfection: Bake for 15-18 minutes, or until the pastry is puffed and a deep, golden brown. The cheese will be bubbly. Let it cool on the pan for about 5 minutes before slicing it apart to serve.

Puff Pastry Preparation Tips

Working with puff pastry is easier than you think, but a few little tricks make all the difference. First, always thaw it slowly in the fridge overnight. If you’re in a pinch, you can thaw it on the counter for about 40 minutes, but don’t let it get too warm or it becomes sticky and hard to handle. Keep your work surface lightly floured to prevent sticking, but don’t overdo it. When you’re cutting and twisting the branches, use a confident hand—a clean cut is better than a sawing motion. And my best tip? Don’t stress if a branch breaks! Just press it back on. It will bake up just fine and taste delicious. No one will know but you.

Serving Ideas & Pairings

These pesto pastry trees are the ultimate versatile party food. For a Christmas buffet, place the whole tree on a platter and let guests break off their own branches—it’s such a fun, interactive way to serve. They are the perfect pastry appetizer to kick off your Xmas dinner. They also shine at a holiday brunch alongside a frittata and a fresh fruit salad. For a simple Christmas lunch, pair them with a big, festive salad loaded with roasted veggies, cranberries, and a light vinaigrette. The salty, cheesy flavor pairs beautifully with a crisp white wine, sparkling grape juice, or a warm cup of tomato soup for dipping. Honestly, they are good pretty much any way you serve them.

Variations & Substitutions

The beauty of this recipe is how easily you can make it your own! Not a pesto fan? No problem. Try swapping in sundried tomato paste for a red-themed tree. For a creamier, richer filling, mix a few tablespoons of softened cream cheese with some chopped fresh herbs. If you need a dairy-free version, use your favorite vegan pesto and a plant-based mozzarella shred. You can also play with the seasonings on top—a little garlic powder, some red pepper flakes for heat, or even a sprinkle of coarse sea salt would all be delicious. Feel free to get creative and use what you love and have on hand.

Storage & Reheating

These are always best served fresh and warm, but leftovers can be saved! Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, pop them on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes, until warm and crispy again. The microwave will work in a pinch, but it will make the pastry a bit soft. You can also freeze the unbaked trees! Assemble them on a parchment-lined sheet and freeze solid. Then transfer the frozen trees to a zip-top bag. When ready to bake, place them on a baking sheet and bake from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

• Q: Can I make these Pesto Puff Pastry Christmas Trees ahead of time?
  A: Absolutely! You can assemble the trees the night before your event, cover them tightly with plastic wrap, and keep them in the fridge. Just brush with egg wash right before baking. This is a huge timesaver for your Christmas cooking.
• Q: My pastry got too soft and sticky while I was working. What should I do?
  A: It happens to the best of us! Just pop the whole baking sheet with the assembled tree into the fridge for 10-15 minutes to let the pastry firm up again before baking. Cold pastry bakes up much flakier.
• Q: What’s the best way to move the tree to the baking sheet without it breaking?
  A: I like to assemble my tree directly on the parchment paper. Then, I can just lift the parchment and slide it right onto the baking sheet. Easy peasy.
• Q: Are these suitable for a Christmas brunch menu?
  A: 100%! They are a fantastic savory option for a brunch spread. They pair wonderfully with egg dishes, fresh fruit, and pastries, making your Christmas brunch menu complete.