Flaky, cheesy, herby, festive as can be. These pesto puff pastry Christmas trees are the kind of holiday recipe that looks impressive but is secretly unbelievably easy. They’re perfect as a party canapé, Christmas Eve nibble, or something cute for a holiday grazing board. Kids love them, adults inhale them, and they disappear fast – consider doubling the batch!

For more Christmas snacks and treats, try these next: Easy Christmas Tree Brownies, 13 Delicious Christmas Side Dish Recipes To Make This Year, and White Bean Buffalo Dip.

Ingredient Notes

Here’s a quick overview of the ingredients (just a handful of them!) we use for this easy recipe – plus potential substitutions.

• Puff pastry sheet – Jus-Rol works brilliantly, but any ready-to-use rolled pastry will save time. Ideally, use it at room temperature. Too cold and the pastry can crack, and too warm and it will get sticky.
  
•  Green pesto – Any store-bought pesto works well; I just made sure mine was vegetarian-friendly. Fresh homemade basil pesto = even more flavour, if you have the time. Red pesto also works and makes red & green trees if you mix colours.
  
•  Shredded cheddar + mozzarella – Cheddar gives sharp flavour, while mozzarella adds melt + stretch. Parmesan is lovely sprinkled on top, pre-bake for those extra crisp edges.
  
• Egg wash – Gives a glossy golden finish. Milk also works in a pinch.
  
• Cheddar star toppers – Cute, festive additions to your pastry trees! These are optional but recommended. You can also use mini mozzarella pearls, olives or edible gold stars.
  
• Skewers – Make these portable and help the tree hold its shape while baking.

How to Make Pesto Pastry Christmas Trees

These pesto pastry Christmas trees are ridiculously easy to make – here’s a quick overview of the steps you need to follow – scroll down to the recipe card to find a printable version of the ingredients and instructions all in one place.

1. Preheat your oven to 200C | 395F.
   
2. Roll out the puff pastry sheet.
   
3. Spread evenly with the pesto, then sprinkle with cheese.
   
4. Fold pastry in half (width to width) and press lightly to seal.
   
5. Slice into 5cm strips.
   
6. Create tree shapes by folding each strip back and forth, stacking layers wider at the base and narrower toward the top (like ribboning).
   
7. Insert a bamboo skewer from the top down through the centre – leave space at the top for the cheese star.
   
8. Arrange trees on a lined baking tray.
   
9. Brush with egg wash.
   
10. Bake 20–25 mins, or until puffed, golden, and crisp.
    
11. Once slightly cooled, top each skewer with a cheddar star and serve warm or at room temperature.

Chef’s Tips / Tricks

• Add chilli flakes or sun-dried tomatoes inside to bulk up the recipe and add more flavor.
  
• For extra crunch: sprinkle parmesan over the tops before baking.
  
• Swap pesto for garlic butter, olive tapenade, or cranberry + brie for slightly more festive variations.

Storage

• Best fresh – puff pastry is peak delicious the minute it exits the oven.
• Can be stored in the fridge for 1–2 days and re-heated at 180°C for 7–10 minutes.
• To make ahead: assemble trees, refrigerate raw overnight, bake when needed.

FAQs

Can I make these gluten-free?
Yes – just use gluten-free puff pastry.

Can they be frozen?
Freeze before baking on a tray, then store in bags. Bake from frozen, adding 3–5 extra minutes.

How do I stop the pesto leaking?
Press the folded pastry gently + don’t overload pesto. A thin layer goes a long way.

Can I skip the skewers?
Yes – bake as mini twists or pinwheels instead.