Puff Pastry Christmas Tree (Pull-Apart)

Name: Puff Pastry Christmas Tree (Pull-Apart)
Prep time: 25 min
Cook time: 25 min
Total time: 70 min
Yield: 1 tree (about 16 pieces)
Ingredients: 2 sheets frozen puff pastry, thawed (about 17 oz total); 10 oz frozen chopped spinach, thawed and squeezed dry; 1 cup shredded mozzarella; 1/2 cup crumbled feta; 1 clove garlic, minced; 1/4 tsp black pepper; 1 large egg, beaten with 1 tbsp water; 1 tbsp white sesame seeds; 1 tsp black sesame seeds

9 ingredients · 8 steps · 1 hr 10 min

By Melis · developed and cooked in our studio kitchen

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A pull-apart puff pastry Christmas tree filled with spinach and cheese, twisted into branches and topped with sesame seeds. Total time: 1 hr 10 min.

This savory holiday appetizer is made from two sheets of puff pastry layered with a spinach and cheese filling, then cut into a tree shape. The sides are sliced into strips and twisted to form branches that guests can pull off one at a time.

An egg wash and a sprinkle of white and black sesame seeds give the top a glossy, golden finish. The filling uses well-drained spinach with mozzarella, feta and garlic, so the pastry stays crisp instead of soggy.

How long do you bake a puff pastry Christmas tree?

Bake it at 400°F (200°C) for 22 to 25 minutes, until the pastry is puffed and deep golden. Let it cool for 5 minutes on the pan, then slide it onto a board and serve warm.

How do you make a puff pastry Christmas tree?

Spread the filling over one sheet of puff pastry, lay a second sheet on top and cut out a large triangle with a short trunk. Leave a strip down the center uncut, slice both sides into 3/4-inch (2 cm) strips and twist each strip two or three times to make the branches. Chill for 15 minutes, brush with egg wash and bake.

What can you fill a puff pastry Christmas tree with?

This recipe uses spinach, mozzarella, feta and garlic. Pesto or a thin layer of cream cheese can replace the spinach filling. Whatever you use, keep it thin and fairly dry so the bottom layer bakes crisp.

Can you make a puff pastry Christmas tree ahead of time?

Yes. Assemble the tree, cover it and refrigerate it for up to 8 hours before baking. Brush it with egg wash just before it goes into the oven. It is best eaten the day it is baked, and leftovers can be rewarmed at 350°F (175°C) for 5 to 8 minutes.

Ingredient notes and swaps

Squeeze the thawed spinach very dry in a clean towel. Extra moisture is the main cause of a soggy base. Pesto or a thin layer of cream cheese can replace the spinach filling.

Assemble the tree, cover and refrigerate for up to 8 hours before baking. Brush with egg wash just before it goes in the oven.

How to make Puff Pastry Christmas Tree (Pull-Apart)

Step 1
Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2
Mix the spinach, mozzarella, feta, garlic and pepper in a bowl.
Step 3
Unroll one pastry sheet onto the parchment and spread the filling evenly over it, leaving a 1/2-inch (1 cm) border. Lay the second sheet on top and press lightly.
Step 4
Cut out a large triangle for the tree with a short rectangle at the bottom for the trunk. Bake the trimmings separately as snacks.
Step 5
Leaving a 1 1/2-inch (4 cm) strip down the center uncut, slice both sides into 3/4-inch (2 cm) strips. Twist each strip two or three times to form branches.
Step 6
Chill the tree for 15 minutes so the pastry firms up. Brush with egg wash and sprinkle with both sesame seeds.
Step 7
Bake for 22 to 25 minutes, until puffed and deep golden.
Step 8
Cool for 5 minutes, then slide onto a board and serve warm.

Tips and storage

Feta is salty and the filling has no added salt, so taste the spinach mixture before it goes on the pastry. Add a pinch of salt only if it needs it.

A paper template makes the tree shape easy. Cut a triangle with a short trunk from parchment, lay it on the pastry and cut around it with a sharp knife or pizza wheel. Press straight down instead of dragging the blade, so the two sheets stay sealed at the edges.

Twist all the branches in the same direction for a neat look. Before you take the tree out, lift one edge with a spatula and check the underside. The bottom should be golden, not pale. If it is still pale, give it a few more minutes.

For a variation, cut a star from the trimmings and set it at the top of the tree before the egg wash. Serve the tree on a board with a bowl of warm marinara or a garlic yogurt dip in the middle, so guests can pull off a branch and dip it.

Best served the day it is baked. Rewarm leftovers at 350°F (175°C) for 5 to 8 minutes.

Recipe