86% would make this again

Christmas Tree Puff Pastry

Q: How do I make the tree shape without it falling apart?

Cut a large triangle from two stacked pastry sheets with the filling sealed inside, then make even horizontal cuts on each side for branches and twist each strip two or three times so they spiral outward; press the branch ends down on the tray so they don’t unwrap while baking.

Q: How do I stop the bottom from going soggy?

Cook down and drain the spinach very well, work with cold pastry and either par-bake the base briefly or bake the tree on a preheated baking tray on the lowest rack so the base gets direct heat and any moisture evaporates. These steps help the pastry puff and stay crisp.

Q: What filling works best and how do I keep it from being watery?

Sauté spinach first, squeeze or press out all excess water, then mix with a binding ingredient such as cream cheese, a beaten egg or a little cornstarch and a melty cheese like mozzarella or grated cheddar; breadcrumbs or grated parmesan also absorb extra moisture while adding flavour. This keeps the filling creamy but not wet.

Q: Can I make this ahead or freeze it?

Yes. Make the filling a day ahead and keep it chilled; you can assemble the tree and refrigerate briefly before baking, or fully bake then freeze for up to a month and reheat from frozen in a hot oven. Just do egg wash right before baking if you assemble early. Cooling fully before freezing prevents sogginess.

Q: Why does filling leak and how do I stop it?

Leaks usually come from overfilling or poor sealing. Leave a clear pastry border around the filling, press the edges firmly to seal and keep the filling a relatively thin layer. An egg wash on the seam helps seal it before baking. Also keep the pastry cold until it goes into the oven.

Q: What oven temperature and bake method gives the best puff and colour?

Bake in a hot oven around 190 to 200°C (375 to 400°F) on a lined tray and use the middle to lower rack so the base browns; brush with beaten egg for a deep golden, shiny finish and check after 20 minutes. The tree should be puffed and evenly golden when ready. Let it rest a few minutes before serving so the filling sets.

Vish G

November 28, 2025

Your table will brighten up with this Christmas Tree Puff Pastry that’s filled with warm spinach and melty cheese tucked inside crispy golden layers. It’s easy to make and looks impressively festive right out of the oven. Perfect for serving as a holiday starter or sharing at a gathering.

PREP TIME

20 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

2 sheets ready rolled puff pastry, kept cold
250 g frozen spinach, thawed and squeezed dry (about 1 cup packed)
120 g cream cheese, softened (about 4 oz)
80 g grated mozzarella or cheddar (about ¾ cup)
40 g grated parmesan or feta, optional (about ⅓ cup)
1 small garlic clove, finely chopped
Salt and pepper to taste
1 egg, beaten for brushing
1 tablespoon sesame seeds or grated cheese for topping
A handful of dried cranberries or pomegranate seeds for decoration, optional

Instructions

Heat the oven to 190°C or 375°F and line a large tray with baking paper.
Mix the spinach, cream cheese, mozzarella, parmesan, garlic, salt and pepper in a bowl until smooth and well combined.
Place one pastry sheet on the tray and spread a thin even layer of the filling over it, leaving a small border around the edge to help it seal.
Lay the second pastry sheet on top and press gently to remove any air pockets, then press the edges lightly so they stick together.
Using a knife or pizza cutter, cut out a large triangle to form the tree shape, and cut a small rectangle at the bottom to make the trunk.
Cut branches down each side of the triangle by slicing horizontal strips about 2 cm wide, stopping before the centre so the middle stays in one piece.
Twist each branch two or three times and press the ends gently onto the baking paper so they hold their shape.
Brush the whole tree with the beaten egg and sprinkle with sesame seeds or grated cheese.
Add a few cranberries or pomegranate seeds on top if you want the same festive look as the photo.
Bake for 22 to 25 minutes or until the pastry is puffed and deep golden all over.
Let it sit for five minutes before serving so the filling settles and the tree holds its shape when moved.