Festive Pesto and Parmigiano Puff Pastry Tree

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat).

2. 2

   Roll the pastry into a 14-inch square, dusting with flour if needed.

3. 3

   Cut from the bottom corners up to the center top to form a triangle. Set the triangle on a prepared baking sheet and place it in the refrigerator.

4. 4

   Overlap the long edges of the 2 remaining pastry pieces by about 1/2 inch to make a second triangle. Roll to flatten slightly. Place it on the second prepared baking sheet and chill until needed.

5. 5

   Take the first triangle out of the refrigerator. Lift the silicone liner and pastry off the pan onto the counter. Trim about 1 1/2 inches from the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to form a trunk.

6. 6

   Spread all but 1 to 2 tablespoons of the pesto sauce over the entire triangle, leaving 1/4 inch uncovered at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Lay the second pastry triangle on top; stretch and pull it to fit, trimming any excess dough as needed. Lightly press the edges to seal and pat over the entire surface of the dough.

7. 7

   Using a pizza wheel, cut 3/4-inch horizontal strips on one side of the tree from the outside edge in to about 1/4 to 1/2 inch from the center, leaving the center attached to form the trunk. As you work up the tree, it may be easier to start the wheel at the trunk and cut outward. Repeat on the other side, matching the cuts to the first side.

8. 8

   Lift each strip and twist it 3 to 4 times. For the shorter strips near the top, twist as many times as you can, and don’t worry if the very top strips can’t be twisted.

9. 9

   Brush the remaining pesto over the center of the tree and any other spots that need it. Move the silicone liner back onto a baking sheet. Grate the remaining cheese over the top.

10. 10

    Bake in the center of the preheated oven until the pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.

11. 11

    Transfer to a wire rack and cool for 15 minutes before serving.

• Calories 251.04 kcal — Moderate 13%
• Protein 5.93 g — Moderate 12%
• Carbohydrate 18.78 g 7%
• Total Fat 16.42 g ▲ High 21%
• Saturated Fat 8.08 g ▲ High 40%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 5.03 mg ⌄ Low Source 2%
• Sodium 266.24 mg — Moderate 12%
• Dietary Fiber 3.73 g — Moderate 13%
• Total Sugars 0.54 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 92.28 mg ⌄ Low Source 7%
• Iron 0.18 mg ⌄ Low Source 1%
• Potassium 0.0 mg ⌄ Low Source 0%
• Vitamin A 21.37 mcg ⌄ Low Source 2%
• Vitamin C 0.83 mg ⌄ Low Source 1%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten