I love serving delightful little treats at the table. I really do! That’s why as soon as I saw various proposals of puff pastry Christmas trees trending online, I immediately wanted to try making them my way. They are very simple and have the great advantage of being prepared in advance and baked at the last moment. This is no small feat during the hectic days of Christmas and New Year’s when you’re overwhelmed with a thousand things to cook. Shall we take a look at the recipe?
Other edible Christmas trees:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for 8 Puff Pastry Christmas Trees
- 1 sheet rectangular puff pastry
- to taste olive pâté (green or black)
- Edamer cheese (thin slices)
- 8 black olives
- A few leaves parsley
- A few tablespoons extra virgin olive oil
- 1 pinch salt
Tools
- 1 Pizza Cutter
- 8 Skewers wooden
- 1 Baking Sheet
- 1 Small Bowl
Preparation of Puff Pastry Christmas Trees
Unroll the puff pastry rectangle while keeping it on the parchment paper supplied in the package, then spread half of it with green olive pâté (black olive pâté is also good, and perhaps easier to find).
Lay the Edamer or mild Provolone cheese slices on top. I used a package of pre-sliced cheese because they are just the right thickness.
Now, using the parchment paper, fold the unfilled side over the filling.
Using a pizza cutter, cut eight strips about 3/4 inch wide.
Take each filled strip and fold it as shown in the picture to form a tree shape: start by creating a wider base and narrow the strip as you go up.
Once the tree is formed, carefully pierce the layers with a wooden skewer and place them on a baking sheet lined with parchment paper.
Then insert a black olive on the tip of each skewer.
Finally, in a small bowl, mix some chopped parsley with a few tablespoons of oil and a pinch of salt and brush this mixture over the trees. Set aside the remaining mixture as it will be used after baking.
I recommend transferring them to the refrigerator for at least half an hour before baking so they maintain their shape during baking. I completely forgot to do this, and as you can see, they have slightly lost their shape. If you prepare them in advance, keep them in the refrigerator until you bake them.
Bake the puff pastry trees in a preheated static oven at 356°F for about 30 minutes or until they are golden brown. Remove from oven and brush them with the remaining oil and parsley before serving. Enjoy! Paola
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