SAVORY CHRISTMAS TREE: The Easy Recipe for Golden Pinwheels (Never Burn Again!)
What is the frustration of the Savory Christmas Tree
Often, the surface puff pastry darkens or even burns, while the inner pinwheels, more protected, remain white and undercooked.
This is caused by the proximity of the tips to the oven’s heat.
The secret to an evenly golden and cooked Savory Christmas Tree lies in temperature control and pre-brushing.
Using the double brushing (yolk + milk) and a strategic rest halfway through cooking, you ensure perfect golden color on every single pinwheel, preventing your artwork from being ruined.
This recipe, besides being quick and with a tasty filling (your classic “pizza”), guides you step by step to serve a crunchy and perfectly cooked appetizer!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Christmas Tree (20-25 Pinwheels)
- 1 sheet puff pastry (rectangular)
- 3/8 cup tomato sauce
- 1.4 oz grated Parmesan cheese
- to taste dried oregano
- 1 pinch pepper
- to taste fine salt
- 1 egg yolk
- 1 tbsp milk
Tools
- Bowl
- Spatula
- Plastic wrap
- Small bowl
- Brush
- Baking tray
Procedure: From Pinwheel to Golden Tree
Filling: In a small bowl, mix the tomato sauce with oregano, salt, and pepper. Add the grated Parmesan cheese and mix.
Rolling Out: Unroll the puff pastry and spread it evenly with the tomato sauce, leaving 0.5-1 inch free on the long edges.
Rolling: Roll the pastry on the long side, trying to gently tighten to avoid air gaps.
Slicing: Wrap the roll in plastic wrap and place it in the freezer for 10 minutes to firm up (this facilitates slicing). Then, cut the roll into slices about 0.6 inches thick to obtain the pinwheels.Pre-Brushing: In a cup, beat the egg yolk with the tablespoon of milk. Brush the pinwheels on all sides (including the cut edges).
Top: Cut a small star from puff pastry for the top of the tree and brush it as well.
Initial Baking: Arrange the pinwheels on a baking tray lined with parchment paper. Bake in a preheated fan oven at 356°F for about 15 minutes.Tree Assembly: After the first 15 minutes (when the pinwheels are already slightly golden), remove the tray. Arrange the pinwheels in the shape of a tree (pyramid) directly on the tray, placing them side by side. Place the star on top.
Final Baking: Put back in the oven and bake for another 10-15 minutes or until all the pinwheels have a nice uniform golden color.
Anti-Undercooked Tip: This ensures that the center of the tree cooks as well as the outside.
Serving: Transfer the finished tree to your wooden board and decorate with a pine branch and bow (as per photo). 1. Freezer Rest
Flat and misshapen pinwheels.
Put the roll in the freezer for 10 minutes before slicing it. You will get perfect circular slices that won’t deform.
2. Reinforced Brushing
Pastry that remains dull.
Add a tablespoon of milk to the egg yolk. Milk helps hydrate the surface, ensuring a more uniform and glossy golden color.
3. Pyramid Baking (Strategic)
Burned tips and undercooked center.
Do a separate pre-bake for 15 minutes. Then assemble and bake the finished tree. This way, you better adjust the timing and all the pieces cook evenly.
Storage
Raw (In the Fridge): You can prepare the pinwheels (cut rolls) in advance and store them raw in the fridge on a tray (covered) for up to 12 hours. Bake as needed.
Cooked: The Savory Christmas Tree is best when freshly baked and crispy. It can be stored in an airtight container for 1-2 days, but it will lose some of its crispness.
Recipe Variations
Two-Color Tree (Green and Red): For the green filling, replace the tomato with basil pesto or a ricotta and spinach cream.
Cold Cuts Filling: For a stronger flavor, add thin slices of cooked ham or speck on top of the tomato sauce before rolling.
FAQ (Questions and Answers)
Can I use round pastry?
It’s preferable to use rectangular pastry because it allows you to get a roll of even length, avoiding waste and ensuring that the pinwheels all have the same diameter.
How can I prevent the filling from leaking out?
Make sure not to wet the pastry too much: the tomato sauce should be thick, not watery. Also, when rolling, press gently but firmly to seal the filling.
Can I prepare the whole tree and freeze it raw?
Yes, you can freeze the individual raw pinwheels. Arrange them on a tray and place in the freezer. Once frozen, transfer them to a bag. To bake, thaw them first in the fridge and then bake as usual.
