Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup and crisp bottoms.
On a lightly floured surface, unfold puff pastry and cut into smaller triangles about 3×5 inches. If you like a more tree-like look, notch the sides of each triangle to resemble tiny branches.
Spread a thin layer of pesto on each triangle, keeping about a 1/4 inch edge free so the edges can seal and puff.
Sprinkle mozzarella over the pesto, then add a light sprinkle of Parmesan if using. If you’re serving kids, you can tuck a small basil leaf on top for fragrance.
Brush the outer edges with the egg wash to help browning and a glossy finish.
Bake for 12-14 minutes, or until the pastry is puffed, golden, and the cheese is melted and bubbly. You should see the trees rise and the edges crisp up around the pesto.
Let the trees rest on the pan for 2-3 minutes, then transfer to a platter. If desired, sprinkle with toasted pine nuts and additional fresh basil for color.
Notes
A festive, quick bite-sized appetizer featuring basil pesto and mozzarella baked into puff pastry triangles shaped like Christmas trees. Perfect for holiday spreads and family-friendly entertaining.
