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This is so charming and a very tasty appetizer.

Puff Pastry/Pesto Christmas Tree

Pesto spread between two sheets of puff pastry.

Ingredients

2 packages/ sheet of ready made puff pastry

1 large bouquet basil (approximately 1 cup packed)

75 grams pine nuts

50 grams of grated pecorino cheese

8 to12 cl/80 to 120 ml olive oil

2 filets of anchovies, packed in oil

1Tblsp. Sesame seeds

1 egg yolk

 

Instructions

Take the basil leaves off the stem, wash and carefully dry them. Put them with the pine nuts and anchovies in the bowl of a Cuisineart. Mix them incorporating slowly with the olive oil until you have a spreadable mixture. Put aside.

Preheat oven to 400F.

Spread out one of the sheets of the puff pastry on a cookie sheet that is covered with cooking paper. Spread the Pesto on the the pastry. Put the second sheet on top of first one. Cut the pastry in the form of a Christmas tree. In the triangle part cut strips, leaving the trunk intact. Carefully twist the two strips. Beat the egg yolk with 2 Tblsp. Water and brush on the pastry. Sprinkle with sesame seeds (Ornaments it like snow) Cook for 25 minutes.

Study the picture to see how it is cut.