Preheat the oven to 200℃ (180℃ fan)/400°F /gas mark 6.
Place one sheet of the puff pastry on the work surface and spread 4–6 tablspoons of pesto evenly over the surface. Top with the second sheet of pastry.
Cut out a simple Christmas tree shape and transfer to a lightly greased baking sheet. Brush the surface of the pastry with a little beaten egg to glaze.
Cut the branches of the tree and sprinkle with 25g (1oz) parmesan cheese pressing gently onto the pastry.
Twist the branches in alternate directions starting at the bottom and working up the tree.
Bake for 15- 20 minutes or until the pastry is risen and golden. Allow to cool slightly on the baking sheet, then transfer to a board and serve.
Notes
Cook's TipDon’t waste the trimmings. Cut the trimmings into strips or star shapes and sprinkle with sesame seeds if desired. Bake on a seperate baking sheet.StoreBest eaten on the day it is made. I think it is best eaten warm but can also be served cold. If made in advance, store in an air tight container in a cool place for up to 24 hours.Nutrition information is approximate and is meant as a guideline only.