Puff Pastry Garlic Prosciutto Trees

There’s something uniquely satisfying about biting into flaky puff pastry—particularly puff pastry that’s threaded onto a skewer with prosciutto and garlic. Make this charming appetizer for a holiday open house or cocktail party, then wait for the ooohs and aahhs.

Ingredients

 1 sheet puff pastry (approximately 9½x9½"), defrosted overnight in the refrigerator
 ¼ cup Armanino Creamy Garlic Sauce
 ¼ tsp coarsely ground black pepper
 ¼ tsp dried rosemary
  tsp crushed red chile flakes
 2 tbsp grated parmesan
 5 pieces thinly sliced prosciutto
 small stars cut from red and/or yellow bell peppers
 wooden skewers

Directions

1

Preheat the oven to 400°F.

2

Gently roll out the puff pastry sheet, lightly floured on both sides to prevent sticking, on a piece of parchment paper, just enough to even out the creases.

3

In a small bowl, stir together the garlic sauce, black pepper and rosemary.

4

Spread the garlic mixture in a thin, even layer over the puff pastry.

5

Sprinkle the parmesan evenly on top.

6

Lay the prosciutto slices on top, filling in any spaces with small pieces so the entire surface is covered.

7

With a sharp knife, cut the puff pastry into strips large about ¾” wide.

8

Fold the strips to make a Christmas tree shape – with the pastry on the outside, start with a 2” long strip then accordion or ribbon fold, making each length a little shorter to achieve the look of a tree.

9

Slide a wooden skewer through the center, catching the top pastry point if possible. The folds shouldn’t be too tightly compacted as the pastry will puff during baking; if needed adjust the pastry to loosen just a little.

10

Bake 12 minutes then flip the trees and continue baking for an additional 5-6 minutes on the other side until golden brown.

11

While the pastry trees are baking, cut small stars or other tree-topper shapes from red and/or yellow bell peppers with mini cookie cutters or by hand with a sharp knife.

12

Before serving, place one tree topper shape at the tip of each skewer.

13

Serve warm or room temperature.

14

Do ahead: the pastries are best served within a few hours of baking but can be assembled and refrigerated tightly wrapped up to a day ahead. If desired, re-crisp in a 325°F oven for a few minutes.

Chef’s Tips

  • For a fun addition, add finely chopped kalamata olives or sun-dried tomatoes to the garlic sauce mixture.
  • Consider other fun holiday themed shapes – roll the pastry into a circle for "ornaments" or try to make a square for "holiday gifts".
  • Instead of Armanino Creamy Garlic Sauce, Armanino Pesto Sauce makes a delicious substitute.

Ingredients

 1 sheet puff pastry (approximately 9½x9½"), defrosted overnight in the refrigerator
 ¼ cup Armanino Creamy Garlic Sauce
 ¼ tsp coarsely ground black pepper
 ¼ tsp dried rosemary
  tsp crushed red chile flakes
 2 tbsp grated parmesan
 5 pieces thinly sliced prosciutto
 small stars cut from red and/or yellow bell peppers
 wooden skewers

Directions

1

Preheat the oven to 400°F.

2

Gently roll out the puff pastry sheet, lightly floured on both sides to prevent sticking, on a piece of parchment paper, just enough to even out the creases.

3

In a small bowl, stir together the garlic sauce, black pepper and rosemary.

4

Spread the garlic mixture in a thin, even layer over the puff pastry.

5

Sprinkle the parmesan evenly on top.

6

Lay the prosciutto slices on top, filling in any spaces with small pieces so the entire surface is covered.

7

With a sharp knife, cut the puff pastry into strips large about ¾” wide.

8

Fold the strips to make a Christmas tree shape – with the pastry on the outside, start with a 2” long strip then accordion or ribbon fold, making each length a little shorter to achieve the look of a tree.

9

Slide a wooden skewer through the center, catching the top pastry point if possible. The folds shouldn’t be too tightly compacted as the pastry will puff during baking; if needed adjust the pastry to loosen just a little.

10

Bake 12 minutes then flip the trees and continue baking for an additional 5-6 minutes on the other side until golden brown.

11

While the pastry trees are baking, cut small stars or other tree-topper shapes from red and/or yellow bell peppers with mini cookie cutters or by hand with a sharp knife.

12

Before serving, place one tree topper shape at the tip of each skewer.

13

Serve warm or room temperature.

14

Do ahead: the pastries are best served within a few hours of baking but can be assembled and refrigerated tightly wrapped up to a day ahead. If desired, re-crisp in a 325°F oven for a few minutes.

Puff Pastry Garlic Prosciutto Trees

Yields1 Serving

Prep Time30 mins

Cook Time20 mins

More Recipes