Christmas Puff Pastree
- 2 sheets puff pastry
- 3 tablespoons pesto
- 1/2 cup mozzarella
- 1 handful cherry tomatoes
- 1 handful olives
- 2 tablespoons crumbled feta
- 1 tablespoon roasted pine nuts
- 1 teaspoon oregano
- 1 egg
- Thaw the puff pastry according to the directions on the box. Carefully roll out two sheets on a floured surface until they are both about 1.5 times the original size. They should be equal in size and thickness. Lay one sheet loosely on top of the other. With a kitchen knife carve out the shape of a Christmas tree (or any other desired shape). Carefully put aside the top layer and transfer the lower layer to a baking tray covered with parchment paper. Preheat the oven to 400 u0b0F (ca. 200 u0b0C).
- Spread half of the pesto evenly onto the puff pastry that is now on the tray. Sprinkle with mozzarella. I usually tear off pieces of a fresh ball but you could also use grated mozzarella of course. Carefully transfer the second sheet of puff pastry onto the first. Twist the edges around the tree so the pesto doesn't leak from inside. Cover the center of the upper layer with the rest of the pesto. Cut cherries in half and olives in slices and decorate the tree with them. In a small bowl whisk the egg and brush the edges of the tree and any other parts that might not be covered in pesto. Sprinkle the tree with feta, pine nuts, and oregano. Bake 15 to 20 minutes or until pastry is all puffy and golden brown. Happy holidays!
pastry, pesto, mozzarella, handful cherry tomatoes, handful olives, feta, nuts, oregano, egg
Taken from food52.com/recipes/78441-christmas-puff-pastree (may not work)