• 2 sheets puff
pastry 500g
• 100 g Boursin cheese or
herbed cream cheese
• 150 g prosciutto or
salami or capocollo
• 50 g shredded cheddar
cheese
• mixed seeds
• egg wash (egg + 1
tablespoon milk)
1. Preheat oven to
180°C/350°F. Line
a baking tray with
parchment paper. Set
aside.
2. Open on sheet pf puff
pastry and spread the
cheese spread. Add
on top the prosciutto
on top. Generously
sprinkle all over the
shredded cheese.
3. Layer on top the other
sheet of puff pastry,
and gently press it
over the fillings.
4. Using a sharp knife,
cut a large triangle.
5. Keep the extra pieces
of dough, and make
a trunk at the bottom.
You can also cut
different shapes with
a cookie cutter.
6.
7. Starting from the
bottom, cut the sides
of the triangle. Make
slits about every 3
cm. Leave the centre
uncut.
8. Twist each strip
gently. Do not over
twist as the fillings
might ooze out.
9. Brush the puff pastry
with the egg wash,
and top with the
seeds. Bake for about
25 minutes or until
it has a nice golden
brown colour.
12
gozotoday | FRIDAY • 12 DECEMBER 2025
FOOD
Savoury puff pastry
Christmas tree
By Yesenia
Consoli
from Apron
and Whisk
METHOD
