Time 40m Number Of Ingredients 5 Steps:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat. Unfold one sheet of puff pastry on top of the parchment paper and spread the pesto sauce all over. Unfold the second sheet of puff pastry and place on top of the first sheet of puff pastry. Press gently to seal the two sheets together. Cut out puff pastry in the shape of a Christmas tree. Reserve the extra pieces. Using a pizza cutter or a sharp knife, cut slits on both sides of the tree spacing them about 0.5-inch apart (or about 1,5 cm), leaving the center intact. Then, twist each strip of pastry twice or three times, pressing the ends into the baking sheet. Repeat with the puff pastry leftovers and place on a different baking sheet. Brush pastry with egg yolk mixed with milk and sprinkle with sesame seeds (optional). Bake for 25-30 minutes until golden. Allow to cool slightly, and enjoy as a pull-apart appetizer!
Time 55m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well. Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side. Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top. Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry. Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano. Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.
