Ingredients:

  • 5.2 oz Boursin Garlic & Fine Herbs Cheese
  • 2 oz softened cream cheese
  • 2 cloves fresh garlic, microplaned
  • 1 tsp fresh rosemary, finely minced
  • 1 tsp fresh thyme, finely minced
  • 1/4 cup grated Parmesan cheese
  • 17.3 oz store-bought puff pastry (2 sheets), cold
  • 1 large egg yolk
  • 1 tbsp heavy cream
  • 0.5 tsp flaky sea salt

Instructions:

  1. Whip the filling. In a small mixing bowl, whip together the Boursin cheese, softened cream cheese, microplaned garlic, minced rosemary, and minced thyme until smooth and combined. Note: Using a fork or small whisk helps incorporate the fresh garlic evenly into the velvety base.
  2. Prep the base. Lay one cold sheet of puff pastry onto a baking sheet lined with parchment paper. Note: The parchment is non negotiable here; it prevents the cheese from sticking if any leaks out.
  3. Outline the tree. Spread the herb cheese mixture over the pastry in a large triangle shape to form the 'tree' outline, leaving a small rectangular base at the bottom for the trunk.
  4. Layer the dough. Place the second sheet of puff pastry directly over the first, aligning the edges as best as you can.
  5. Carve the shape. Use a pizza cutter or sharp paring knife to cut out the large triangle/tree shape through both layers. Note: Don't throw away the scraps! Bake them alongside for chef's snacks.
  6. Create the branches. Cut 1 inch horizontal strips along both sides of the triangle, ensuring you leave a 1 inch center column (the 'trunk') intact.
  7. The twist. Twist each strip twice to reveal the herb Christmas appetizer filling. Twist until you see the internal layers spirals.
  8. Prepare the wash. Whisk the egg yolk and heavy cream together in a small bowl until no streaks remain.
  9. Glaze and season. Using a pastry brush, apply a thin layer of the wash over the entire pastry surface. Sprinkle with flaky sea salt.
  10. The Golden Bake. Bake at 400°F (200°C) for 20 minutes until deep mahogany brown and the layers have fully puffed and shattered. > Chef's Tip: If you find the pastry getting too soft while you are twisting the branches, don't force it. Slide the tray into the freezer for exactly 5 minutes. This firms up the butter and makes the twists hold their shape much better during the bake. Mothers Day Herb Roasted Chicken for 4 Servings — The ultimate Mothers Day Dinner Idea with Herb-Roasted Chicken delivers shatt...Tennessee Onions Recipe: Oven-Only Caramelized Side — Master the traditional tennessee onions recipe with this old fashioned guide....Cowboy Casserole with Cornbread in 35 Minutes Baked Golden — Enjoy this savory Cowboy Casserole featuring a golden cornbread crust. Includ... $img_2$