Twisted Holiday Tree


Twisted Holiday Tree

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Course Appetizer, Side Dish, Snack
Servings 12


  • 3 sheets from 2 packages puff pastry thawed but still cool to the touch
  • 2 sticks unsalted butter at room temperature, divided
  • ¼ cup basil pesto
  • ¼ cup sun-dried tomato pesto
  • ½ cup grated parmesan divided
  • 1-2 pinches chili flakes
  • Fresh basil leaves for garnish
  • Toy box tomatoes for garnish


  • Preheat the oven to 400° F.
  • In the bowl of a standing mixer combine one stick of butter with the basil pesto. Using the whisk attachment, whip the butter and pesto until completely incorporated and homogenous, about 2 minutes. Don’t skimp on the time here or the butter and pesto may separate during the baking process.
  • Remove basil pesto butter mixture to a small bowl and set aside.
  • Wipe out the mixing bowl and repeat the process for the other stick of butter and sun-dried tomato pesto. Remove from mixing bowl to a small bowl and set aside.
  • Line a baking sheet with parchment paper. On a lightly floured surface, roll each (3) sheet of pastry dough out until creases disappear and the dough has slightly stretched out. Avoid making the dough too thin or it will not cooperate during the twisting method.
  • Place one rectangle on top of the other. To cut a large triangle, cut from the bottom corner to the center of the top. Repeat on the other side to make a large triangle in the middle. Peel away the corners and save for another use.
  • Separate the 3 triangles and place 1 triangle on the prepared baking sheet. Spread an even layer of the basil pesto butter over the triangle. Sprinkle half of the freshly grated parmesan over the top of the basil pesto. Don’t go too heavy or again it will be problematic during twisting.Sprinkle on the chili flakes to taste.
  • Carefully place the second triangle on top, matching the corners. Evenly spread on the sun-dried tomato pesto butter. Sprinkle over the remaining parmesan and any extra chili flakes your spicy heart may desire.
  • Place the third triangle on top and even up the corners.
  • Cut the triangle into horizontal slices about 1 inch apart from the top to bottom, leaving the middle “trunk” of the tree intact. Pull the strips and twist.
  • Brush the top with the remaining more of the basil pesto butter and go ahead and grate some more cheese over the whole dang thang.
  • Bake for 25-30 minutes, until golden brown and puffy. When ready to serve, top with a few intentionally placed tomatoes and basil leaves to decorate the tree.
  • Serve with extra of each pesto on the side.


Chef's Note:
I love to serve this with my homemade American Alfredo Sauce on the side for dipping.
Tried this recipe?Let us know how it was!

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