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Instructions. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly flour your work surface then unfold one sheet of puff pastry. Using a rolling pin, roll it into a 9×12-inch rectangle. Using a sharp knife or pizza wheel, cut the rectangle into a large triangle.

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Instructions. Preheat your air fryer to 350°F, and roll out your puff pastry dough on a flat surface. 13 Ounce puff pastry sheet. Spread your chosen filling (s) evenly over the dough, getting it all the way to the edges. 3 Tbsp prepared basil pesto, 2 Tbsp grated parmesan cheese, ¼ Cup brown sugar, 1 Tsp cinnamon.

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Bake the tree. Brush the tree all over with the whisked egg, then place the stars all over the tree, and brush those with egg wash too. Bake for 25 minutes, until deeply golden brown and crispy. Remove from the oven, then drizzle with sweet chilli jam if you like, and scatter with the chopped rosemary.

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Brush over milk or glaze of choice if using. Transfer over to a baking sheet with sufficient room to allow the pastry to expand. Bake in a preheated oven at 180C or 360 F for 10-15 or until the pastry is lightly golden. Alternatively, place in an air fryer basket air fry for 7-10 minutes at 180C or 360F until golden.

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Place a long skewer in the center from the base to the top of the tree. Place the trees on the prepared baking sheet. Once all 10 strips have been made, sprinkle with the sugar mixture. Bake for approximately 10-15 minutes or until golden. Remove from the pan to a wire rack to cool completely.

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Instructions. Remove the puff pastry from the fridge and Preheat the oven to 200ºC/ 400ºF / Gas mark 6. Dust the work top with flour and unroll the puff pastry. Spread the mincemeat over the puff pastry. Fold the puff pastry in half like a book. Cut the piece into a triangle for the Christmas tree shape.

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Step 3. With the help of a knife, spread the pesto, leaving a very small gap at the edges. Step 4. Roll out the second sheet of puff pastry laying it on top of the first, on which you have spread the pesto. Using a pizza wheel or a knife, trace the shape of the tree by cutting off the excess dough. Press the edges together gently to seal.

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Instructions. Preheat the oven to 400F/200C. If you're puff pastry is frozen, lay it flat on a cutting board at room temperature to thaw for 10-15 minutes. Lay the puff pastry on a silicon mat- or parchment paper-lined baking sheet and use a rolling pin or pastry roller to roll each one out into a rectangular shape.

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Place one down on parchment paper. Combine cinnamon and sugar in a small bowl. Brush half of the melted butter on one side of the puff pastry dough. Then, sprinkle on the cinnamon and sugar. Gently place the second sheet of puff pastry on top. Use a pizza roller cuter to slice into long 1 inch wide strips.

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Leave about 3/4 to 1 inch at the top of the skewer. Loosen the folds of the tree to allow the puff pastry room to expand while baking. Place each tree on a baking sheet in the refrigerator after making each one so the dough doesn't get too warm. Repeat the procedure with the remaining pastry sheet and cookie butter.

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Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside. Next, roll out the thawed puff pastry sheets onto a cutting board. Using a pastry brush, evenly apply half of the pesto to one sheet of the pastry and the remaining pesto to the second sheet.

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Spread the pesto in a thin layer on your puff pastry and cut strips of 1.5cm wide by 12cm long. Step 3. Gently fold the strips to create small Christmas tree shapes with 4cm base and 0.7 to 0.5cm on all sides until the top. Step 4. Insert a wet cocktail stick from the base to the top without letting it pierce. Step 5

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In a small bowl, whisk the egg with a splash of milk to make the egg wash. Then, lightly apply the egg wash to the top of the pastry. Move the puff pastry Christmas tree to a baking sheet, place it in the oven, and bake at 200C / 392F (without a fan) for approximately 20 minutes or until the top is golden brown.

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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet. Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over.

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Place Apples: Starting from the edge of the tree, place the apple slices all the way to the center until completely covered. Apply Brown Sugar: Sprinkle brown sugar all over the apples for an extra touch of sweetness. Bake Again: Bake your puff pastry Christmas tree for an additional 20 minutes.

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Preheat the oven to 200°C / 400°F. Roll out the puff pastry sheet over parchment paper. Spread the basil pesto evenly on top of the puff pastry, using a spoon or a spatula. Sprinkle the grated Parmigiano cheese on top as well. Fold the strips to make the Christmas tree shape.