Make this puff pastry the centerpiece this holiday season. Spicy chili crisp, scallions, and cream cheese come together to create a beautiful pastry tree. Crispy on the outside and creamy on the inside, this is the perfect savory holiday treat.
Ingredients
- 2 sheets of store-bought puff pastry
- 1 7oz. container of Good Culture Plain Cream Cheese
- 2 tablespoons of finely chopped chives
- ¼ cup of finely chopped scallions, more for decoration
- 1 teaspoon black/white sesame, more for decoration
- Pinch of salt
- 2-3 tablespoons of chili crisp of choice
- 1 egg
Instructions
- Thaw the puff pastry according the package instructions until pliable but still cold.
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Unfold one sheet of the thawed puff pastry on top of the parchment paper and set aside.
- In a medium bowl, add the cream cheese, chopped chives, chopped scallions and a pinch of salt. Give everything a good mix.
- Generously spread the cream cheese mixture over the puff pastry, leaving a ½ inch border.
- Drizzle a few spoons of the chili crisp oil onto the cream cheese mixture and swirl in with the back of a spoon.
- Unfold the second sheet of puff pastry and place on top of the first sheet of puff pastry. Press edges of the puff pastry sheets firmly together to adhere.
- Using a ruler and sharp knife, cut out the filled puff pastry into the shape of a Christmas tree. Set the extra pieces onto another baking sheet.
- Using a sharp knife, cut slits on the sides of the tree every 1/1.5 inch while leaving the center of the tree and the top 3 inches of the top of the tree untouched.
- Gently, twist each strip of pastry two to three times until swirled.
- Whisk the egg until super smooth and liquid. Gently brush the pastry with the egg mixture and top with sesame seeds. Repeat on the extra pieces as well.
- Bake the pastry for 20-25 minutes until golden and puffed.
- Pull out the pastry and let it cool slightly. Top with fresh scallions, more sesame seeds and a drizzle of chili crisp oil.