Walnut Pesto Puff Pastry Tree

By Tasty · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Spread the walnuts on a small baking sheet and roast for 5–7 minutes, until slightly golden and fragrant. Let cool to room temperature, about 10 minutes.
2. Process the basil, olive oil, Parmesan, garlic and salt in a food processor for about 2 minutes, scraping down the sides as needed, until smooth and spreadable. Cool the walnuts and add them to the pesto (mix well) — set aside at room temperature.
3. Raise the oven to 375°F (190°C), with racks in the upper and lower thirds. Line 2 large baking sheets with parchment.
4. On a lightly floured surface, roll each puff pastry sheet into a 16 x 12-inch rectangle. Spread the walnut pesto over one rectangle to the edges and top with the second sheet, aligning the edges and pressing gently so the layers stick.
5. Cut the stacked pastry into a Christmas tree shape: a large triangular top and a trunk about 2 inches tall and 2 inches wide, for a tree about 14–15 inches tall and 10–11 inches wide. Keep the scraps.
6. Along both outer edges, cut horizontal slits about ½ inch apart, leaving the center intact. Twist each strip 2–3 times and press the ends onto the parchment.
7. Twist the scraps into small spirals and arrange them on the second sheet.
8. Beat the egg with the water, brush over the tree and twists, and sprinkle with sesame seeds.
9. Bake on the upper and lower racks for 25–30 minutes, until puffed and deep golden, swapping the sheets between racks halfway through.
10. Cool slightly for about 5 minutes, then serve with marinara for dipping.

Summarized from Tasty's video. Watch it for the details.

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