Christmas Tree Feuilleté
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Christmas is almost here!
Learn how to make homemade puff pastry and how to bake it in a beautiful Christmas tree!
Garnished with delicious cream cheese and spinach filling, this Christmas treat will look perfect on the Christmas table!
Very easy to make, the only things that you will need are time and a stand mixer to make the perfect dough. The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
We truly can’t wait for you and your family to try this amazing Christmas recipe!
Bon appétit!
Difficulty: 
Prep time: 35 mins / Cook time: 25 mins / Servings: 4 people
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Puff Pastry
8.8 oz (250g) - Flour
1 tsp (5g) - Himalayan salt
4.4 oz (125ml) - Water
1 oz (28g) - Butter (for the dough)
7 oz (200g) - Butter (for folding)
Spinach Cheese Filling
2.5 oz (75g) - Spinach
7 oz (200g) - Cream cheese
7 oz (200g) - Sour cream
7 oz (200g) - Mozzarella
2.5 oz (75g) - Parmesan
1 tsp (5g) - Himalayan salt
2 - Garlic clove
Egg Wash
1 oz (28g) - Melted butter
1 - Egg yolk
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Puff Pastry
1 - Melt 1oz (28g) of butter in a microwave. Then, to a stand mixer bowl, add the flour, salt, melted butter, and cold water.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article: "The Best KitchenAid Mixers & Blenders".
2 - Using the dough hook attachment, knead together into a dough for about 5 minutes.
3 - Wrap the dough tightly in food wrap and refrigerate for 2 hours.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic :)
4 - Take the remaining butter and place it between 2 sheets of parchment paper. Then, using a rolling pin, flatten and shape the butter into a 5 x 7 inch (13 x 18 cm) rectangle. Wrap the rectangle in one of the sheets and refrigerate it for 1 hour.
5 - When you are ready to roll out the dough, remove the butter from the fridge and let it sit at room temperature. When you are about to fold the butter in the dough, the two must be at about the same temperature.
6 - Meanwhile, unwrap the cold dough and dust it with a little flour. Then, using a rolling pin, roll it out into an 8 x 11 inch (20 x 28 cm) rectangle.
7 - Place the butter on one side of the dough rectangle. Then, fold over the other side of the dough to cover the top side of the butter. Press the sides of the dough together to completely seal in the butter.
8 - With butter now inside the dough, roll out the dough into a longer rectangle about ¼ inch thick. Then, fold the bottom third of the dough into the center and fold the top third on top of the bottom third so that there are 3 layers of dough.
Tip: This step is also called the "lamination" process.
9 - Wrap up the folded dough in cling wrap and refrigerate for 2 hours.
10 - After the dough has chilled, remove it from the fridge to do the second and third folds. Dust the dough with flour and repeat step 7 twice. Once folded, wrap up the dough and return to the fridge for another 2 hours.
Tip: Before starting the second and third folds, ensure that the closed edge is on the left side and the flap edge on the right side. See our video for more details.
11 - Using a floured knife, cut the chilled dough in half. Return half to the fridge for another recipe, or repeat the following step to get another Christmas tree feuilleté.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
12 - Roll out the other half of the dough into a ¼ inch thick rectangle. Using a pizza cutter, straighten up the edges of the dough and then cut out a tall triangle from the center of the dough. Use the two small triangles of dough to make a second identical triangle. Place the two triangles on a lined baking tray and refrigerate for 30 minutes.
Spinach Cheese Filling
1 - Add the cream cheese and sour cream to a large mixing bowl and mix together until smooth using a silicone spatula.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Stir in the mozzarella cheese, salt, and parmesan, making sure it's all well incorporated. Next, mince the garlic and finely chop the spinach before adding both to the cheese mixture.
3 - To make the egg wash, microwave butter for 10 seconds to melt. Separate the egg, adding the egg yolk to the melted butter. Gently whisk together and set aside.
Assembling The Christmas Tree Feuilleté
1 - Preheat your oven to 360℉ (180℃).
2 - Take one of the triangles of pastry out of the fridge and, using an offset spatula, apply a generous layer of spinach cheese filling, completely covering the pastry.
3 - Gently place the second triangle over the top of the spinach filling, making sure all the edges line up. Flip the feuilleté over and onto a lined baking tray.
4 - Using a pastry brush, coat the top of the feuilleté with the egg wash. Then, working up each long side of the triangle, use a knife to cut horizontal lines about ½ inch (1 cm) apart. Do this on both sides of the triangle but make sure you leave about an inch of uncut space in the center.
5 - Take each cut section and gently twist it a few times to create a spiral, gently pushing the end of each spiral to the baking tray to keep it in place. Repeat this step until every section has been twisted.
6 - Sprinkle over some more grated mozzarella in the center of the feuilleté before letting it bake in a 360℉ (180℃) oven for 25 minutes.
7 - Once baked, sprinkle over some fresh parsley and serve warm.
8 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.