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Pinwheel Christmas Tree Appetizer

Pinwheel Christmas tree appetizer is made with cold puff pastry rolled with basil pesto, mozzarella, and Parmesan, then baked until puffed and deep golden brown. Arrange the slices in a festive tree shape for an easy pull-apart holiday appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling and resting 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (17.3 oz) frozen puff pastry thawed according to package directions but kept cold (2 sheets)
  • 0.5 cup basil pesto
  • 1.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese finely grated
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Working with one pastry sheet at a time, spread each sheet with 1/4 cup pesto.
  4. Sprinkle each sheet with 3/4 cup mozzarella and 2 tablespoons Parmesan.
  5. Roll each sheet tightly into a log.
  6. Place the logs seam-side down in the refrigerator for 15 minutes, until firm enough to slice cleanly.
  7. Cut each log into 12 slices about 3/4 inch thick.
  8. Arrange 21 slices in centered rows of 1, 2, 3, 4, 5, and 6 to form a tree, then place the remaining 3 slices in a row beneath the widest row to make the trunk, leaving about 1/4 inch between slices.
  9. Beat the egg with the water.
  10. Brush the egg mixture over the exposed pastry.
  11. Bake for 20–25 minutes, until the pastry is puffed and deep golden brown.
  12. Let the tree rest on the baking sheet for 5 minutes before serving.

Notes

Keep the pastry cold for clean slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is suitable. For a dairy-free variation, use dairy-free pesto and cheeses.