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Best Easy Festive Puff Pastry Spinach Artichoke Christmas Tree

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A stunning, flaky puff pastry tree filled with creamy spinach artichoke dip. This festive appetizer is quick, easy, and perfect for holiday parties.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 10 ounces frozen chopped spinach, thawed and squeezed completely dry
  • 14 ounces canned artichoke hearts, drained and roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (whole milk)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 sheets frozen puff pastry, thawed but still cold
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon sesame seeds or poppy seeds (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line a large baking sheet with parchment paper and set aside.
  2. Prepare the filling: In a medium bowl, combine the softened cream cheese, squeezed-dry spinach, chopped artichoke hearts, Parmesan, mozzarella, minced garlic, salt, pepper, and red pepper flakes if using. Mix until well combined. Set aside.
  3. Prepare the puff pastry: On a lightly floured surface, gently roll out one sheet of puff pastry to a 10×12-inch rectangle. Place the rolled pastry on your prepared baking sheet.
  4. Spread the filling: Spoon the spinach artichoke mixture down the center of the pastry in a rough tree shape, starting with a wider base about 4 inches across and tapering to a point at the top. Leave about 1 inch of pastry bare on each side.
  5. Add the top layer: Roll out the second sheet of puff pastry to the same size. Carefully lay it over the filling, lining up the edges with the bottom layer. Press gently around the filling to seal the edges, pushing out any air pockets.
  6. Cut the tree shape: Using a sharp knife or pizza cutter, cut the pastry into a triangle shape around the filling, leaving about 1 inch of pastry border around the filling.
  7. Create the branches: Starting at the bottom of the tree, cut horizontal slits about 1 inch apart along both sides of the tree, cutting from the edge almost to the center filling. Each slit should be about 2 inches long. Gently twist each branch slightly so the cut side faces up, revealing the filling.
  8. Add the trunk: At the bottom of the tree, cut a small rectangle of pastry about 2 inches wide and 1 inch tall to form the trunk. Optionally, use pastry scraps to create a small star on top.
  9. Apply the egg wash: Brush the entire tree with the beaten egg wash, making sure to get into all the crevices. Sprinkle with sesame seeds or poppy seeds if using.
  10. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the pastry is puffed and deep golden brown. Let cool on the baking sheet for 5 minutes before transferring to a serving platter.

Notes

Squeeze spinach completely dry to avoid soggy pastry. Keep puff pastry cold; if it gets too warm, refrigerate for 10 minutes. Do not overfill. Use a sharp knife for clean cuts. Can be assembled up to 24 hours in advance (without egg wash) and refrigerated. If edges brown too quickly, tent with foil for last 5 minutes of baking.

Nutrition

Keywords: puff pastry, spinach artichoke, Christmas tree, holiday appetizer, festive, easy, party food

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