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   MSGID: 35230.fidonet_cooking@1:105/500 2da08df6   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pesto Puff Pastry Trees   
    Categories: Christmas, Snack, Vegan   
         Yield: 6 Servings   
       
         1    Puff pastry sheet   
              - (about 30x30 cm / 12x12")   
         4 tb Basil pesto   
         2 tb Sun-dried tomato pesto;   
              - for the star topping   
              - (optional)   
         6    Wooden skewers or   
              - cocktail sticks   
       
     These pesto puff pastry trees are an easy festive snack that doubles   
     as table decor. Crispy, golden, and full of flavor, they're perfect   
     for parties, grazing boards, or pre-dinner bites with minimal effort.   
        
     Preheat the oven to 190?C (fan) (375?F).   
        
     Roll out the puff pastry sheet on a lightly floured surface. Cut into   
     strips about 2.5 cm (1") wide.   
        
     Spread a thin layer of basil pesto along each strip.   
        
     Starting from one end of a strip, fold the pastry in a zig-zag   
     pattern to form a triangle shape that gets smaller towards the top,   
     resembling a tree. Gently press the folds to keep them in place.   
        
     Carefully thread a wooden skewer or cocktail stick vertically through   
     the center of each folded tree to hold it together. Place them on a   
     lined baking tray standing upright.   
        
     Make Little Stars (optional):   
        
     Using a small cookie cutter or knife, cut tiny star shapes from   
     leftover puff pastry. Brush them with sun-dried tomato pesto and   
     gently press onto the top of each tree.   
        
     Bake in the oven for 15 to 20 minutes, or until golden and puffed.   
        
     Allow to cool slightly before serving.   
        
     Recipe by David & Stephen Flynn   
        
     Recipe FROM:    
       
   MMMMM   
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