I made a Christmas Pastries centerpiece: puff pastry shaped into a festive tree filled with Camembert, cranberry sauce and pistachios, designed to spark curiosity at any holiday table.

Jump to Recipe

I made a Christmas tree puff pastry that’s basically the showstopper at any gathering. Flaky puff pastry cradles a melting Camembert that makes people peek, laugh and guess whats hiding inside.

The shape is playful so folks dig in, try not to be that person who cuts it badly its part of the fun. I usually bring one to impress without trying too hard, its perfect for Christmas Party Menu Ideas Buffet Food and stands up next to other Puff Pastry Tartlets Savory choices.

Its bold but simple, and somehow always starts the conversation.

Ingredients

Print Recipe (No Advertisments)

Flaky, buttery layers rich in carbs and fats, kinda indulgent, crunchy, adds texture.
Soft, creamy cheese packed with protein and calcium; earthy, slightly stinky, melts beautifully.
Sweet and tart, tangy and a little sour, high in antioxidants.
Crunchy, nutty, good source of healthy fats fiber and protein; adds grassy snap.
Egg wash gives glossy golden color helps everything stick; small protein boost.
Coarse sugar adds sweet crunch and caramel notes on top, not really needed.
Aromatic piney herb that looks like tiny tree branches, adds savory festive perfume.

Ingredient Quantities

1 sheet frozen puff pastry, thawed (about 250 g or 9×12 inches)

1 small wheel Camembert cheese, about 8 oz (225-250 g)

1/3 cup whole cranberry sauce (about 80 g)

1/3 cup shelled pistachios, roughly chopped (about 40 g)

1 large egg, beaten

1 tbsp cold water (to mix with the egg)

1 tbsp all purpose flour for dusting (optional)

1 tbsp demerara or coarse sugar for sprinkling (optional)

few small fresh rosemary sprigs or parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly dust your work surface with the flour if the pastry feels sticky.

2. Unfold the thawed puff pastry and gently roll to an even rectangle about 9×12 inches, keeping it cold. If it gets soft, pop it in the fridge for 10 minutes.

3. Trim the pastry into a Christmas tree shape: cut a large triangle leaving about a 1 inch trunk at the bottom. From each side of the triangle cut parallel slits about 1/2 inch apart, stopping about 1/2 inch from the center so the middle strip stays intact.

4. Put the Camembert wheel in the center of the tree (over the uncut center strip). Spoon the cranberry sauce on top of the cheese and scatter the chopped pistachios over the cranberries, pressing lightly so they stick.

5. Brush all exposed pastry with the beaten egg mixed with 1 tablespoon cold water. This gives a deep golden color.

6. Working one branch at a time, gently lift a slit and twist it twice away from the center so it looks like a pine branch. Repeat all the way down both sides. If pastry feels too warm, chill the assembled tree in the fridge for 10 minutes so the shape holds.

7. Optional: sprinkle demerara or coarse sugar over the branches for sparkle. Brush any exposed pastry again with egg wash.

8. Bake on the prepared sheet for 20 to 30 minutes until the pastry is puffed and deep golden and the cheese feels soft when you give the tray a tiny jiggle. Watch it after 20 minutes so the nuts dont scorch.

9. Let the tree rest 5 minutes, transfer to a serving board, garnish with rosemary sprigs or parsley, then pull apart at the twisted branches to share while the Camembert is warm and gooey. Reheat gently for 5 minutes in a hot oven if it cools too much.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Rolling pin to even out the puff pastry
3. Sharp knife or bench scraper to cut the tree shape and slits
4. Small mixing bowl and fork for the egg wash
5. Pastry brush to paint the pastry
6. Spoon (or small offset spatula) to dollop cranberry sauce and press the pistachios
7. Cutting board and chef knife to chop pistachios
8. Measuring cups/spoons for portions
9. Oven mitts and a serving board or cooling rack for resting and serving

FAQ

Q: Can I swap the Camembert for another cheese? A: Yes, Brie is the closest swap and will behave the same, you can also use a small wheel of triple cream cheese. Avoid firm cheeses like cheddar, they wont melt the same way and the texture will change.

Q: How do I keep the puff pastry from getting soggy from the cranberry sauce? A: Pat the cranberry sauce with a paper towel to remove extra juice and spread a thin layer only, dont overload. Bake at a high temp so the pastry puffs fast and crisps, and let the finished tree rest a few minutes so steam escapes before cutting.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble the unbaked tree on a baking sheet, freeze until firm, then wrap and freeze up to 1 month. Bake from frozen, add about 5 to 10 minutes to the usual time. You can also fully bake, cool, then freeze and reheat in the oven to crisp.

Q: What oven temp and baking time should I use? A: Preheat to 400 F (200 C) and bake 20 to 25 minutes until pastry is deep golden and the cheese is melty. Bigger wheels or crowded ovens might need 25 to 30 minutes, so keep an eye on it.

Q: I have a nut allergy, what can I use instead of pistachios? A: Omit the nuts and sprinkle with coarse sugar or chopped roasted seeds like sunflower for crunch. You can also use toasted breadcrumbs or crispy shallots if you want texture but need nut free.

Q: How should I serve leftovers and how long do they keep? A: Store leftovers in the fridge up to 2 days in an airtight container. Reheat in a 350 F oven for 8 to 12 minutes to bring back the crisp, its better than the microwave which makes pastry soggy. Serve warm with crackers, crusty bread or a simple green salad.

Cranberry, Camembert & Pistachio Christmas Tree Puff Pastry Recipe Substitutions and Variations

Camembert: swap with Brie (same size wheel, melts the same), or a mild double cream cheese; for a tangier bite try a soft goat cheese log, it wont ooze quite as much when baked.
Whole cranberry sauce: use fig or apricot jam, redcurrant jelly or raspberry preserves in equal amounts, you’ll get a sweeter note so add a squeeze of lemon if you want more tartness.
Shelled pistachios: use roughly chopped toasted walnuts, pecans or blanched almonds (same weight), pecans give a buttery hit and almonds add extra crunch.
Frozen puff pastry: use ready rolled sheet pastry, store bought phyllo (brush each layer with butter and stack 3 to 4 sheets) or canned crescent roll dough for a quicker, less flaky result.

Pro Tips

– Keep stuff cold. If the pastry or cheese starts getting too soft while you work, stick them in the fridge for 10 minutes. A slightly frozen Camembert is way easier to handle and it wont gush out too fast in the oven.

– Crisp the bottom by baking on a hot tray or lower oven rack. Preheating the sheet or using a pizza stone helps the base puff and get crunchy instead of soggy. If the top is browning too fast, loosely tent with foil for the last few minutes.

– Protect the pistachios. They burn quicker than you expect, so either toast them lightly first, add them halfway through baking, or sprinkle most of them on right after the bake so you still get the flavor without the bitter burnt bits.

– Rest and reheat smart. Let the bake sit 4 to 6 minutes before pulling it apart so the cheese firms just enough to not run everywhere, then serve warm. If it cools, reheat gently at a low temp for 5 to 7 minutes so the pastry recrisps and the cheese goes gooey again.

Cranberry, Camembert & Pistachio Christmas Tree Puff Pastry Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a Christmas Pastries centerpiece: puff pastry shaped into a festive tree filled with Camembert, cranberry sauce and pistachios, designed to spark curiosity at any holiday table.

Servings

servings

Calories

425

kcal

Equipment: 1. Baking sheet lined with parchment paper
2. Rolling pin to even out the puff pastry
3. Sharp knife or bench scraper to cut the tree shape and slits
4. Small mixing bowl and fork for the egg wash
5. Pastry brush to paint the pastry
6. Spoon (or small offset spatula) to dollop cranberry sauce and press the pistachios
7. Cutting board and chef knife to chop pistachios
8. Measuring cups/spoons for portions
9. Oven mitts and a serving board or cooling rack for resting and serving

Ingredients

1 sheet frozen puff pastry, thawed (about 250 g or 9×12 inches)
1 small wheel Camembert cheese, about 8 oz (225-250 g)
1/3 cup whole cranberry sauce (about 80 g)
1/3 cup shelled pistachios, roughly chopped (about 40 g)
1 large egg, beaten
1 tbsp cold water (to mix with the egg)
1 tbsp all purpose flour for dusting (optional)
1 tbsp demerara or coarse sugar for sprinkling (optional)
few small fresh rosemary sprigs or parsley for garnish (optional)

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly dust your work surface with the flour if the pastry feels sticky.
Unfold the thawed puff pastry and gently roll to an even rectangle about 9×12 inches, keeping it cold. If it gets soft, pop it in the fridge for 10 minutes.
Trim the pastry into a Christmas tree shape: cut a large triangle leaving about a 1 inch trunk at the bottom. From each side of the triangle cut parallel slits about 1/2 inch apart, stopping about 1/2 inch from the center so the middle strip stays intact.
Put the Camembert wheel in the center of the tree (over the uncut center strip). Spoon the cranberry sauce on top of the cheese and scatter the chopped pistachios over the cranberries, pressing lightly so they stick.
Brush all exposed pastry with the beaten egg mixed with 1 tablespoon cold water. This gives a deep golden color.
Working one branch at a time, gently lift a slit and twist it twice away from the center so it looks like a pine branch. Repeat all the way down both sides. If pastry feels too warm, chill the assembled tree in the fridge for 10 minutes so the shape holds.
Optional: sprinkle demerara or coarse sugar over the branches for sparkle. Brush any exposed pastry again with egg wash.
Bake on the prepared sheet for 20 to 30 minutes until the pastry is puffed and deep golden and the cheese feels soft when you give the tray a tiny jiggle. Watch it after 20 minutes so the nuts dont scorch.
Let the tree rest 5 minutes, transfer to a serving board, garnish with rosemary sprigs or parsley, then pull apart at the twisted branches to share while the Camembert is warm and gooey. Reheat gently for 5 minutes in a hot oven if it cools too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.