Christmas tree with puff pastry

Unroll a sheet of pastry and without removing it from the baking paper, spread over the fresh cheese evenly.
Sprinkle with plenty of pistachio, spread the slices of provola. You can replace it with cheese that you can grate with a grater with large holes, but do not use the mozzarella because it would release too much water.

Spread the ham evenly and cover with another roll of pastry.
Press lightly with your hands on the entire surface, cut out a small star on a corner and then, with the help of a knife with a smooth and sharp blade, cutting from the shorter side, make strips about half an inch thick.

Cut 16 strips and make 14 rolls. Roll the last two strips from both sides, as you can see in the photo.
Assemble the tree starting from a roll and increasing the number as you descend. The strips that you have rolled from both sides will be used to make the trunk and the star will be fixed on top with a spit or a toothpick..
Follow the example in the photo.
Brush all with beaten egg, sprinkle with sesame seeds and pistachio and bake in static oven at 180 º C for 25 minutes.

Bake, let cool a few minutes and serve still hot.
Our original idea for a Christmas appetizer is ready!
To decorate you can use pomegranate grains and mint, sage and basil leaves.

Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
From here you can go back to the Home page to check out new recipes!