Puff pastry pesto Christmas tree

  • Guests 6 people
  • Preparation 90 minutes
  • Cooking 18 minutes
  • Difficulty Hard

To make this recipe 

unsalted-Vendée-moulded-butter-500g-grand-fermage Unsalted Vendée Moulded Butter Discover the product


For the puff pastry

  1. 500g flour

    400g unsalted Vendée moulded butter, chilled

    250ml water

    5g salt

For the green pesto

  1. 35g fresh basil

    150g parmesan

    150g pine nuts

    3 cloves of garlic

    olive oil

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For the puff pastry

  1. Mix the flour, cubed butter, water and salt in a stand mixer until the mixture forms a rough dough (you should still be able to see pieces of unmixed butter)
  2. Roll out the dough on a floured work surface, forming it into a large rectangle.
  3. Turn once, folding the dough into thirds: imagine the rectangle were divided into three equal-sized panels, then fold the top panel toward the centre and fold the bottom panel over the top (like a letter).
  4. Turn the folded dough one quarter turn to the right.
  5. Flour the work surface and roll out the dough into a large rectangle again.
  6. Repeat this step four more times, folding the dough in thirds and turning it one quarter turn each time.
  7. Cover with cling film and chill in the fridge for 30 minutes before using.

To make the green pesto

  1. Begin by washing and drying the fresh basil leaves, then roughly chop them.
  2. Peel the garlic and remove the germ.
  3. Blend the basil, parmesan, pine nuts and garlic cloves. Gradually add in the olive oil until the sauce has a smooth consistency.

For assembly

  1. Remove your puff pastry from the fridge and slice it into two halves.
  2. Cut a large Christmas tree shape in one half and brush generously with the pesto.
  3. Cover the second piece of dough and cut this into the same shape as the first tree.
  4. Using a small paring knife, cut thin strips horizontally along the sides of each tree, twisting them to form the branches.
  5. Repeat this step all up and down the sides of the trees.
  6. Bake for ten minutes at 190°C.

And don't forget to grade the recipe:

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