
A festive pull-apart puff pastry tree layered with basil pesto and gooey cheese — perfect for holiday entertaining or a cozy appetizer.

This Basil Pesto & Cheesy Puff Pastry Christmas Tree started as a festive experiment one December evening when I wanted something that looked special but was impossibly easy to pull together. I first made it the week before a small holiday gathering; the kitchen filled with the aroma of warm basil and melting cheese, and I watched friends gravitate to the counter to tug off the twisted branches. It was the kind of hit that made me bookmark the idea for every party since. The contrast between the flaky, buttery layers of puff pastry and the herbaceous, slightly nutty pesto makes each bite both comforting and bright.
I discovered that small technique tweaks — like sealing the edges tightly and twisting the strips evenly — made the final tree prettier and easier to share. This version uses store-bought puff pastry and a good-quality basil pesto so you can assemble it in under 20 minutes and bake in about 15 to 20 minutes. The result is a golden, dramatic centerpiece that’s essentially a savory, pull-apart pastry everyone can enjoy. I love serving it while it is still warm so the cheese stretches with each pull and the pesto keeps its fresh green color.
I can still picture my first attempt: slightly lopsided but adored by everyone at the table. Since then I learned to cut clean, even strips and brush the pastry thoroughly with egg wash for a glossy finish. Family members now request this for every holiday brunch and potluck — it disappears faster than I can slice the first branch.
One of my favorite things about this idea is how it brings people together. At holiday gatherings I position the tree in the center of the table and everyone reaches in to twist off a branch; it’s casual, playful, and always sparks conversation. I’ve served this to kids and grandparents alike, and the reactions are always the same: delighted surprise at how something so simple can taste so special.
Store leftover pieces in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 6 to 8 minutes or until warmed through and crisped on the outside; a toaster oven works great for single servings. Avoid microwaving for long periods, which makes the pastry soggy. To freeze, wrap the unbaked assembled tree tightly in plastic wrap and then in foil; freeze up to one month. To bake from frozen, add 5 to 10 minutes to the bake time and monitor for golden color and fully puffed layers. For the best texture, bake from chilled rather than from room temperature if you assembled earlier the same day.
If you don’t have basil pesto, swap in 1/2 cup of sun-dried tomato pesto for a sweeter, tangy option or a thin layer of pesto mixed with a couple tablespoons of cream cheese to help bind the filling. For cheese, use fontina, provolone, or a cheddar-mozzarella blend; firmer cheeses like aged cheddar add more bite but won’t string as dramatically. For a vegetarian boost, add thinly sliced roasted vegetables such as zucchini or eggplant; keep slices thin to avoid adding moisture. To make it heartier, layer in thin prosciutto or cooked crumbled sausage before sealing, but remember this increases salt and fat so compensate by using a milder cheese.
Place the tree on a wooden board with small bowls of additional pesto, marinara, or warmed garlic butter for dipping. Garnish with freshly grated Parmesan and a scattering of chopped fresh basil or chives. This pairs nicely with a simple green salad dressed with lemon vinaigrette for a light meal, or serve as part of an appetizer spread with marinated olives, roasted nuts, and charcuterie. For holiday brunch, add a pot of tomato soup or roasted tomato bisque for dunking the cheesy branches. Individual guests love customizing each pull-apart with a bit of extra topping.
In summer, use a bright pesto made from fresh basil and a squeeze of lemon to keep the flavor vibrant. For winter or colder months, switch to a roasted garlic and herb spread to deepen the savory notes and pair with a stronger cheese like Gruyère. Holiday versions can include a cranberry-ricotta dollop between layers for a sweet-savory contrast, or sprinkle toasted pine nuts and pomegranate seeds when serving for color and texture. Adjust oven time slightly if adding moist ingredients to ensure the pastry still crisps thoroughly.
To streamline party prep, assemble multiple trees on separate sheets of parchment, cover them, and refrigerate up to 24 hours. For a longer-term solution, freeze the fully assembled trees on a tray until firm, then wrap and store; bake from frozen with an added 5 to 10 minutes. Portion ahead by twisting and separating some branches before baking so guests can grab ready-to-serve pieces quickly. Pack leftovers in flat containers so they reheat evenly and retain their crispness. Label frozen items with the assembly date to keep rotation simple.
Reader feedback consistently notes that this is a "crowd-pleaser" and an effortless way to make a table feel festive. One friend wrote to say she made three trees for a neighborhood potluck and everyone asked for the recipe; another reader used a pesto made from her garden basil and reported the most vivid green and aromatic flavor she’d ever tasted. At a family brunch, my aunt swapped cheddar for Gruyère and declared it the best savory pastry she’d had in years. Those little moments — the applause when the tree emerges golden from the oven — are what keep me returning to this method year after year.
This Basil Pesto & Cheesy Puff Pastry Christmas Tree is both playful and delicious, and once you try it you’ll find it becomes a staple whenever you want to impress with very little fuss. Make it your own with favorite cheeses and little decorations, and enjoy the way it brings people together around the table.
Chill the assembled pastry for 5 to 10 minutes before cutting and twisting to keep the butter layers firm and prevent soggy edges.
Use a sharp pizza cutter or large chef's knife for clean, straight cuts — this helps the tree look neat and hold filling during baking.
Brush a generous egg wash over the pastry for an even, deep golden finish and glossy appearance.
If preparing ahead, assemble and refrigerate; bake from chilled to maintain the best puff and texture.
This nourishing basil pesto & cheesy puff pastry christmas tree recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Basil Pesto & Cheesy Puff Pastry Christmas Tree recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 375°F and line a baking sheet with parchment paper. Allow puff pastry to come to tacky but still cool so the butter layers stay intact.
Roll the first pastry sheet slightly to even edges, spread 1/2 cup pesto leaving a 1/2-inch border, sprinkle 1/2 to 1 cup shredded cheese, top with second sheet and press edges to seal.
Cut a large centered triangle with a sharp knife; optionally cut a small rectangle for the trunk. Use clean cuts for neat layers.
Cut horizontal strips 1/2 to 3/4 inch wide from the triangle edges, stopping at the center. Twist each strip 2 to 4 times to form branches.
Brush the tree with beaten egg and water. Bake at 375°F for 15 to 20 minutes until puffed and golden, rotating if necessary for even browning.
Allow to rest 1 to 2 minutes, garnish with Parmesan or herbs if desired, and serve warm so guests can pull apart the cheesy branches.
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This recipe looks amazing! Can't wait to try it.
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