Pesto Basil Holiday Trees

Recipes

Dec 15

makes: 15-20 pieces Prep time: 25 min Cook Time:20 mins

Total Time: 45 mins

Ingredients

1 pkg puff pastry or puff pastry sheets

1.5 cups pesto

1/4 cup shredded mozzarella diced

1/4 cups grated Parmigianino Reggiano

2 tsp Herb’s crushed garlic

4-6 basil leaves chopped finely

pepper to taste

Extra grated parm to sprinkle on top

Directions

Preheat the oven to 350°F (175°C).

Prepare the puff pastry:
- If using a block of puff pastry, roll it out to a thickness of about 1 cm.
- If using pre-rolled sheets, unroll them directly onto a lightly floured surface.
Cut out shapes:
- Using a tree-shaped cookie cutter (or any shape of your choice, approximately the size of your hand), cut out shapes from the dough.
- Re-roll the scraps if needed, lightly dusting with flour to prevent sticking, and cut out additional shapes.
Arrange on a baking sheet:
- Place the cut shapes onto a parchment-lined cookie sheet, ensuring a bit of space between each one.
Prepare the topping:
- In a bowl, mix together all the remaining ingredients except the extra Parmesan.
Assemble:
- Spread approximately 1 tablespoon of the mixture on top of each cut-out shape, ensuring an even layer.
Bake:
- Transfer the baking sheet to the oven and bake for 20 minutes, or until the pastry is puffed and golden.
Finish and serve:
- Remove the baking sheet from the oven and sprinkle the extra Parmesan cheese over the tops while still warm.
- Let cool slightly before serving.
Serving suggestion:
- Serve as an appetizer with marinara (warm or cold) or warm Alfredo sauce for dipping.
- These are best enjoyed slightly cooled or at room temperature.