Mediterranean Sourdough Christmas Tree Puff
This festive puff pastry tree is one of those snacks that looks impressive on the table but comes together with almost no effort. The base is simple puff pastry, but the flavors lean Mediterranean with pesto, mozzarella and whipped feta. Adding sourdough discard gives the filling a gentle tang that makes the tree taste richer without changing its texture. You can decorate it with fresh herbs, bright fruit and Australian touches like macadamias or finger lime pearls. It works as a party starter, a holiday brunch centerpiece or an edible decoration that disappears as soon as guests arrive.
Time
Prep: 15 minutes
Bake: 20–25 minutes
Total: 35–40 minutes
Ingredients
2 puff pastry sheets, thawed (regular or sourdough puff pastry)
4 tbsp basil pesto
1 cup shredded mozzarella or Gruyère
2 tbsp whipped feta (optional)
2 tbsp sourdough discard (mixed into the pesto or dotted over filling)
1 egg, beaten (for brushing)
Aussie-Inspired Garnishes (optional)
Fresh rosemary sprigs
Pomegranate arils
Roasted macadamia pieces
Finger lime pearls
Sun-dried tomatoes, finely chopped
Cherry tomatoes, halved
Lemon myrtle, finely chopped
Instructions
Prepare the tray.
Line a large baking sheet with parchment. This gives the pastry room to puff without sticking.
Lay out the first sheet.
Place one sheet of puff pastry on the tray. Smooth out any creases.
Mix the filling.
Stir the pesto with the sourdough discard. If using whipped feta, gently fold it in or save it to dot across the pastry.
Spread the filling.
Spread the pesto mixture across the pastry, leaving a small border around the edges. Sprinkle mozzarella or Gruyère evenly.
Add extras.
If you didn’t mix the feta into the pesto, add small dollops across the surface.
Top with the second sheet.
Place the second pastry sheet on top and press lightly so it sticks around the edges.
Cut the Christmas tree shape.
Using a sharp knife, cut a large triangle that resembles a Christmas tree. Save the offcuts for mini twists.
Create the twists.
Slice horizontal branches on each side, leaving the center trunk uncut. Twist each strip gently two or three times.
Brush with egg.
Brush the entire tree with the beaten egg for a shiny finish.
Bake.
Bake at 375°F (190°C) for 20–25 minutes or until puffed and golden. Let it cool a few minutes before adding garnishes.
Tips
Work with cold pastry so it’s easier to cut and shape.
Don’t overload the filling or the twists may break.
Mix sourdough discard well to avoid pockets of liquid.
If the tree shape looks uneven, trim it before twisting.
For crisp branches, twist tightly and spread the strips slightly.
Keep the knife sharp. Clean it between cuts for tidy edges.
Chill the assembled tree for 10 minutes before baking to help it puff higher.
Add garnishes after baking so they stay bright.
Use parchment instead of foil to avoid sticking.
Slice leftover offcuts into small strips and bake as extra snacks.
Variations
Spinach and feta: Replace pesto with chopped spinach and crumble in more feta.
Sun-dried tomato pesto: Swap the basil pesto for red pesto.
Cheesy pull-apart: Add parmesan or cheddar for a deeper flavor.
Garlic herb: Mix garlic powder with olive oil and brush instead of pesto.
Olive tapenade: Spread a thin layer under the cheese.
Sweet version: Replace the filling with Nutella or cinnamon sugar (skip sourdough discard).
Za’atar twist: Mix za’atar with olive oil and spread thinly.
Chili kick: Add chili flakes or a spoon of harissa.
Roasted pepper mix: Add chopped roasted peppers over the pesto.
Fig and goat cheese: Spread fig jam and crumble goat cheese for a savory-sweet tree.
Q&A
Can I make this ahead?
You can assemble the tree, keep it covered in the fridge and bake when needed.
Can I freeze it?
Freeze before baking for best results. Bake from frozen and add a few extra minutes.
Can I use store-bought pesto?
Yes. Drain excess oil so the pastry doesn’t get soggy.
How do I keep the twists from unraveling?
Twist each strip firmly and press the ends slightly into the pastry.
Can I leave out the sourdough discard?
Yes. The recipe still works without it.
My pastry shrank while baking. Why?
Warm pastry shrinks. Chill the shaped tree before baking.
Can I use vegan cheese?
Yes, just choose one that melts well.
How do I add meat?
Thinly sliced prosciutto or pepperoni works in a light layer.
Can I bake it on foil?
It’s better on parchment to avoid sticking.
How should I store leftovers?
Store in an airtight box in the fridge for up to three days. Reheat in the oven to crisp it back up.
Nutrition
(Approx. per serving, 8 servings)
Calories: ~240
Protein: 9 g
Fat: 16 g
Carbs: 17 g
Sodium: ~330 mg
Conclusion
This puff pastry Christmas tree is fun to make and even better to serve. The mix of pesto, cheese and a touch of sourdough discard gives it a rich, savory flavor that fits any holiday table. The twists make it easy for guests to tear off a piece, and the optional Australian-inspired garnishes add color and personality. It’s flexible, easy to decorate and simple to adjust with your favorite cheeses or herbs. Whether it’s the centerpiece at a party or a quick festive snack for your family, it brings both flavor and holiday style without much work.