Philadelphias Pesto Christmas Tree Recipes

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SAVORY PUFF PASTRY CHRISTMAS TREE



Savory Puff Pastry Christmas Tree image

Fun and easy to make, this savory puff pastry Christmas tree is filled with a combination of creamy goat cheese and sun-dried tomato pesto. It's so much easier to make than it looks and is guaranteed to get lots of oohs and aahs from guests! Serve warm or at room temperature.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Cheese

Time 55m

Yield 8

Number Of Ingredients 6

2 tablespoons sun-dried tomato pesto
2 tablespoons soft goat cheese (such as Chavrie®)
2 sheets puff pastry
2 tablespoons freshly grated Pecorino-Romano cheese, divided
1 egg, beaten
½ teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
  • Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
  • Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
  • Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
  • Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
  • Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
  • Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 24.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 172.3 mg, Sugar 0.6 g

CHRISTMAS TREE PESTO BREADSTICKS



Christmas Tree Pesto Breadsticks image

This is a centerpiece fit for a celebratory gathering. We added extra pine nuts and reduced the olive oil a bit to make a chunky pesto that spreads easily but does not melt out in the oven. Any mozzarella bits sticking out of the "branches" become golden brown and crunchy.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups firmly packed fresh basil leaves
1/3 cup pine nuts, toasted
2 small cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup plus 1 teaspoon olive oil
1 cup shredded whole-milk mozzarella (about 4 ounces)
1/2 cup whole-milk ricotta cheese
1/3 cup grated pecorino cheese (about 1 ounce)
One 13.8-ounce tube refrigerated pizza dough

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 375 degrees F. Line an upside-down baking sheet with parchment and set aside.
  • Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be slightly chunky, not smooth.
  • Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the pesto to the cheese mixture and stir to combine.
  • Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2 small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side. Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging and pressing down on the dough as needed to shape it. This will be the base of the tree.
  • Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the 1/4-inch border by firmly pressing the top edge down onto the bottom.
  • Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2 inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
  • Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.

CHEESE TWIST CHRISTMAS TREE



Cheese Twist Christmas Tree image

Wow the guests at your next holiday party with this delicious, pull-apart Christmas tree appetizer. The combination of crispy, buttery, flaky puff pastry wrapped around cheese and pesto is a stellar combination. Serve as-is or alongside some spicy tomato sauce for dipping.

Provided by Chef John

Categories     Christmas Appetizers

Time 1h15m

Yield 8

Number Of Ingredients 4

1 (14 ounce) package frozen puff pastry, thawed
2 teaspoons all-purpose flour, or as needed
⅓ cup prepared pesto sauce, divided
2 ounces Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
  • Roll pastry into a 14-inch square, sprinkling with flour if necessary.
  • Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
  • Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
  • Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
  • Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
  • Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
  • Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
  • Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
  • Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
  • Transfer to a wire rack and cool for 15 minutes before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 23.8 g, Cholesterol 8.2 mg, Fat 25.5 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 316.4 mg

PESTO-STUFFED CHRISTMAS TREE



Pesto-Stuffed Christmas Tree image

Make and share this Pesto-Stuffed Christmas Tree recipe from Food.com.

Provided by Food.com

Categories     High In...

Time 1h5m

Yield 1 Tree, 4 serving(s)

Number Of Ingredients 7

1 standard box puff pastry sheet (2 sheets)
5 tablespoons basil pesto
2 tablespoons grated parmesan cheese
8 -10 cherry tomatoes
2 slices cheddar cheese
5 tablespoons whipped ricotta cheese
1 egg (for egg wash)

Steps:

  • Roll out 2 sheets of puff pastry.
  • Cut into the shape of a Christmas Tree.
  • Spread basil pesto on bottom layer of pastry sheet.
  • Sprinkle parmesan cheese.
  • Place top layer of tree-shaped pastry sheet down.
  • Make horizontal tree branch slices.
  • Twist the tree branches.
  • Brush egg wash (egg with water) along the tree trunk and base.
  • Lightly run a fork over tree trunk and base.
  • Bake according to the boxed direction of the puff pastry.
  • Decorate the tree with sliced cherry tomatoes, whipped ricotta cheese.
  • Using star-shaped cookie cutter, make a cheddar cheese star and set on top of the tree.

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  • Unroll the pizza dough and cut it into a tree shape with a sharp knife. Remove the two side pieces and set them side-by-side on the waiting parchment. Pinch together the edges to form a tree shape and stretch gently as needed so it becomes roughly the same size as the original dough tree.
  • In a medium bowl, combine the pesto and grated mozzarella and stir well. Spread the mixture all over the pinched-together dough tree, from edge-to-edge. Take the original dough tree (still on it's packaged parchment) and flip it on top of the pesto tree. Carefully peel off the parchment, then gently pinch together the edges to seal the tree.
  • Using a sharp knife, cut 1-inch slices on both sides of the tree, bringing the cuts to within 1-inch of the center of the tree. Carefully lift and twist each "branch" to expose the pesto mixture. Place baking sheet in the oven and bake for 10-12 minutes, or until the dough is golden and the pesto mixture is bubbly.


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