Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree
This puff pastry Christmas dessert is filled with delicious Bing cherries, coconut, and pistachios. It's flaky, sweet, and perfect for any festive holiday party.
- Serves: 12 persons
- 1cup canned, pitted Bing cherries in syrup
- 1(17.3 ounce) package frozen puff pastry (2 sheets), thawed
- ¼cup unsweetened desiccated coconut
- ½cup lightly salted pistachio nuts, coarsely ground
- 1large egg, beaten
Step 1Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Step 2Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
Step 3Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
Step 4Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
Step 5Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
Step 6Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
Step 7Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
Step 8Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.