Holiday cheer is in the air at the Clarke Boston Showroom! Consultant Jane Vitagliano and Showroom Manager Jeremy McCulla tag teamed on this fun and delicious holiday appetizer. (Although we suspect Jane might have played a bigger role in this than she is letting on. No offense, Jeremy!)
This tree is a great little recipe to have in your holiday baking repertoire. It is easy to make, doesn’t have too many ingredients, can be made either sweet or savory, and is beautiful and delicious! We made ours with spinach, kale and feta cheese, but it can be made with jam, Nutella, tomato, basil or walnut pesto – the possibilities are endless.
- 2 sheets of puff pastry – defrosted
- 16 oz frozen spinach and kale – defrosted and moisture squeezed out
- 1C Feta cheese – crumbled
- 1 shallot – finely diced
- 2 garlic cloves – finely diced
- ¼ t crushed red pepper
- 1T butter
- 2T cooking sherry (may be omitted if you want)
- 1 egg – beaten
- Salt & Pepper to taste
Sauté shallot, garlic and crushed red pepper on med/low heat on your Wolf cooktop until translucent. Add sherry and reduce by half(ish). Cool.
Add spinach, kale, Feta, garlic/shallot mixture to food processor. Lightly pulse until mixture comes together.
Lay first piece of puff pastry on parchment paper and roll out for the size of tree you are using. (We made a template out of paper to make it easier.) Roll out second piece to same size.
Spread your spinach/kale mixture onto the puff pastry. Top with second piece of puff pastry and cut out your tree. Use one of the scraps to make a star.
Cut slits on both sides of the tree about an inch apart, making sure to leave the center intact. Then, twist each “branch” twice, pushing the tip into the baking sheet to hold in place. Brush lightly with egg wash.
Bake in your preheated Wolf oven on the Convection mode at 375 for approximately 30 -35 minutes, until golden brown.
Enjoy! (Jeremy did!)