Cherry tomatoes or pomegranate arils for decoration
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper so the pastry does not stick. On a lightly floured surface, gently roll out your first sheet of puff pastry into a large rectangle. If the pastry feels too warm, pop it back in the fridge for a few minutes to ensure the layers stay flaky.
Using a sharp knife or a pizza cutter, cut the first sheet of puff pastry into a large triangle shape to represent the tree. Make sure to leave a small rectangular piece at the bottom center to serve as the tree trunk. Repeat this exact process with the second sheet of puff pastry so you have two identical tree shapes.
Spread the basil pesto evenly over the first pastry tree, making sure to reach the edges. Sprinkle the shredded mozzarella and parmesan cheese over the pesto layer. Dust the cheese with a little garlic powder for extra flavor. Carefully place the second pastry tree on top of the first, aligning the edges as closely as possible.
Using your knife, cut horizontal strips about one inch wide along both sides of the triangle, leaving the center “trunk” area intact. Do not cut all the way through the middle. Take each strip and gently twist it twice, moving from the bottom of the tree up to the top. This creates the beautiful branch effect that will puff up in the oven.
Whisk the egg and water together in a small bowl to create an egg wash. Lightly brush the entire tree with the egg wash to ensure a golden, shiny finish. Place the baking sheet in the oven and bake for 18 to 22 minutes, or until the pastry is puffed and a deep golden brown. Let it cool for five minutes before transferring to a serving platter.
