Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Soak wooden skewers in water for 15–20 minutes to prevent burning.
- On a lightly floured surface, unfold one sheet of puff pastry and roll gently to smooth seams into a roughly 10×12-inch rectangle.
- Spread a thin, even layer of basil pesto over the pastry. Arrange provolone slices in a single layer over the pesto.
- Unfold the second puff pastry sheet and place it on top of the provolone to form a sandwich. Press lightly with a rolling pin to seal the layers together.
- Cut the layered pastry into 12 even strips (about 1 inch wide) along the long side using a pizza cutter or sharp knife.
- Accordion-fold each strip starting at the bottom, making folds wider at the base and narrower toward the top to create a tapered tree shape.
- Thread a soaked skewer through the center of each folded tree from bottom to top, leaving about 1 inch exposed at the top for the star and about 2 inches at the bottom for the trunk. Gently fan the folds apart so the layers can puff.
- Place trees on the prepared baking sheets. Whisk the egg and cream (or water) to make an egg wash and brush generously over each tree.
- Bake for 20–22 minutes, until pastry is deeply golden and crisp. If the bottoms brown too quickly, rotate the sheets halfway through baking.
- While hot, brush each tree with melted butter mixed with garlic powder and salt. Cut small star shapes from the cheddar block and press a star onto the exposed skewer tip of each tree. Serve warm.
Notes
Thaw puff pastry according to package directions and keep it cold while working. Use a thin layer of pesto to prevent leaking. Soak wooden skewers to avoid burning. Assemble trays can be refrigerated for up to 4 hours or frozen (freeze flat, then bake from frozen adding 3–5 minutes). Brush with garlic butter immediately after baking for best flavor and shine.
