Description
A festive puff pastry appetizer filled with homemade walnut basil pesto, twisted into a beautiful tree shape and baked until golden and crisp. Served with marinara sauce for dipping, it’s the perfect holiday centerpiece that’s as tasty as it is eye-catching.
Ingredients
Units
Scale
- 1/3 cup whole California walnuts
- 3 cups packed fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1/3 cup grated parmesan cheese
- 1 large garlic clove
- 1/2 teaspoon kosher salt
- All-purpose flour, for rolling
- 1 (19.4-ounce) package frozen puff pastry (2 sheets), thawed but still cold
- 1 large egg
- 1 tablespoon water
- 1 tablespoon toasted sesame seeds
- Marinara sauce, for serving
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a food processor, combine walnuts, basil, olive oil, parmesan, garlic, and salt. Blend until smooth and set aside.
- On a floured surface, roll out both puff pastry sheets to about 10×12 inches. Place one sheet on the prepared baking sheet.
- Spread the pesto evenly over the first pastry sheet. Top with the second sheet and gently press down.
- Cut the stacked pastry into a large triangle shape. Use the trimmings to make a star or small decorations if desired.
- Cut horizontal strips on both sides of the triangle to form branches. Twist each branch 2–3 times.
- In a small bowl, whisk the egg and water. Brush the tree with egg wash and sprinkle with sesame seeds.
- Bake for 20–25 minutes, or until golden brown and puffed.
- Serve warm with marinara sauce for dipping.
Notes
- Keep puff pastry cold while working to ensure flakiness.
- Chill the assembled tree for 10 minutes before baking for sharper twists.
- Use a pizza cutter for clean, even cuts when shaping the tree.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 1g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg