2 sheets frozen puff pastry, thawed but still cold
1/2 cup basil pesto or garlic herb butter
1 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 large egg, beaten (for egg wash)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Fresh rosemary sprigs for garnish
Cherry tomatoes or olives for decoration
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Lay one sheet of the thawed puff pastry onto the paper and use a sharp knife or pizza cutter to cut out the shape of a large triangle, leaving a small rectangular trunk at the base.
Spread the pesto or garlic butter evenly over the surface of the first pastry triangle. Sprinkle the shredded mozzarella and half of the parmesan cheese over the top, ensuring you stay within the edges of the triangle shape.
Place the second sheet of puff pastry directly over the first one. Use your knife to cut away the excess pastry from the second sheet so it matches the triangle shape of the bottom layer perfectly. Press the edges lightly to seal the two layers together.
Cut horizontal slits about one inch apart along both sides of the triangle, leaving a center column about one inch wide intact. Grab each strip and twist it twice, moving from the bottom of the tree to the top. This creates the beautiful branch effect once it bakes.
Brush the entire tree with the beaten egg wash to ensure a golden finish. Sprinkle the remaining parmesan, garlic powder, and oregano over the top. Bake for 15 to 18 minutes, or until the pastry is puffed up and a deep golden brown. Let it cool for five minutes before moving it to a serving platter.
