Pie | Puff Pastry Christmas Tree with Smoked Trout

Puff Pastry Christmas Tree with Smoked Trout

A festive puff pastry tree filled with smoked trout and garlic‑herb cream cheese—easy, elegant, and ready in under an hour.

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Manger festif

Ingredient List
2 sheets of all-butter puff pastry
1 package of smoked trout
227 g (8 oz) herb and garlic cream cheese
1 egg yolk, lightly beaten
Preparation
Thaw the puff pastry and smoked trout according to package instructions.
Preheat the oven to 400°F (200°C).
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
Generously spread the herb and garlic cream cheese over the pastry, then layer with smoked trout slices.
Unroll the second sheet of puff pastry, remove its parchment paper, and place it over the first sheet to cover the filling.
Using a sharp knife, cut the layered pastry into the shape of a Christmas tree. With the leftover pastry, use cookie cutters to create stars or other festive shapes, or roll them into small stuffed croissants.
Cut horizontal strips about 1 inch (2 cm) wide on both sides of the tree to form branches, leaving a 2-inch (5 cm) section in the centre intact for the trunk.
Twist each branch gently to create a spiral effect.
In a small bowl, beat the egg yolk and brush it over the entire surface of the tree using a pastry brush.
Bake in the centre of the oven for 20–25 minutes, or until the pastry is golden brown and cooked through.
Serve warm and enjoy!

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