- 2 sheets of puff pastry
- 1/2 recipe for pesto or use store-bought pesto
- small handful of grated parmesan cheese
- small piece of chorizo (we’ve used about 4 cm of a spicy chorizo)
- dash of olive oil
- 2 tablespoons plain quark
- pepper and salt to taste
- 1 egg yolk with a bit of water
Kitchen equipment needed
- small blender
- oven tray lined with parchment paper
- cutting board & chef’s knife
- silicone kitchen brush
- optional: star shaped cookie cutters
Preparation — 10 minutes
Start creating the fillings, the recipe for pesto can be found here. For the red half you can remove the skin of the chorizo and blend it with a bit olive oil in a small blender. Add quark and season with pepper and salt.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and line an oven tray with parchment paper.
Finishing the puff pastry Christmas tree — 30 minutes
Add a sheet of puff pastry on your work surface or large cutting board. Coat half of it with pesto and the other half with the chorizo mixture.
Divide a bit of grated cheese over the filling and place the second sheet of puff pastry on top. Create the shape of a Christmas tree by cutting diagonally downwards from above. Create the shape of a ‘tree trunk’ at the bottom.
Create the branches, make sure to leave the middle attached but not too wide. Cut the branches on both sides with a sharp knife. Beat an egg yolk with a bit of water to create an egg wash and coat the pastry with a brush. Turn each branch carefully a few times.
You can use a star-shaped cookie cutter to create small stars of the remaining puff pastry. Stick them into the tree with some egg wash and coat them with egg wash too.
Bake the Christmas tree for about 10 minutes until it’s beautiful golden brown, the exact time depends on the oven. Great as an appetizer, enjoy!