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–+ servings
Christmas Tree Appetizer aperitiv brad de craciun

Christmas Tree Appetizer

A golden, pull-apart puff pastry tree layered with fresh vegan basil pesto and finished with cranberries, rosemary and peppercorns. It looks impressive on the holiday table but takes just 40 minutes from start to finish.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Choose Serving Size 8

Ingredients 

For the pesto:

  • 8 cups basil fresh
  • 3 Tbsp water
  • 3 Tbsp pine nuts
  • 3 cloves garlic
  • 2 Tbsp lemon juice
  • 4 Tbsp nutritional yeast
  • ½ tsp sea salt
  • 3 Tbsp extra virgin olive oil

For the tree:

  • 1 Tbsp flour for dusting the work surface
  • 2 sheets puff pastry choose a dairy-free brand; use gluten-free pastry if needed
  • 1 Tbsp cranberries to decorate
  • 1 bunch rosemary to decorate
  • 1 Tbsp red peppercorns to decorate

Instructions

  • Add the basil, water, pine nuts, garlic, lemon juice, nutritional yeast and sea salt to a food processor or small blender and blend on high until smooth.
  • While blending, add the olive oil a little at a time, controlling the consistency. Scrape down the sides as needed, then set aside.
  • You can skip the first two steps if you use store-bought pesto.
  • Place one sheet of puff pastry on a lightly floured surface.
  • Spread the pesto evenly over the puff pastry.
  • Cover with the second sheet of pastry.
  • With a sharp knife, cut out a large triangle - the tree shape.
  • Use the leftover pastry to cut out the trunk and the star for the top.
  • Make the branches of the tree by slicing into the puff pastry from the side, being careful not to slice all the way through.
  • Twist every branch.
  • Press the edges of the twisted branches down into the puff pastry so they don't pop up.
  • Transfer the tree to the baking tray.
  • Add the trunk at the bottom and the star at the top, pressing the edges into the tree.
  • Bake for about 25 minutes, until golden at the edges.
  • Sprinkle with the peppercorns and cranberries, then decorate with the rosemary.

Notes

Choose a puff pastry made with oil or vegan margarine rather than butter to keep the recipe fully plant-based, and a certified gluten-free pastry if you need it gluten-free. Add the cranberries, rosemary and peppercorns after baking so they stay vibrant. Serve warm, straight from the tray, so the branches pull apart easily; leftovers keep in an airtight container for up to 2 days and are best reheated in the oven to crisp the pastry back up.