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Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree
Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Festive Christmas dessert: flaky puff pastry filled with Bing cherries, coconut, and pistachios - a sweet treat for holiday parties.
Ingredients:
  • 1 cup canned, pitted Bing cherries in syrup
  • 1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed
  • 0.25 cup unsweetened desiccated coconut
  • 0.5 cup lightly salted pistachio nuts, coarsely ground
  • 1 large egg, beaten
Instructions:
  • Preheat your oven to 375°F (190°C) and prepare 2 baking sheets with parchment paper.
  • Separate cherries from their juice, setting the liquid aside for later. Dice cherries finely and combine with coconut in a bowl; mix thoroughly. Allow the mixture to stand for 5 minutes until the coconut absorbs the extra moisture from the cherries.
  • Lay one puff pastry sheet on a clean counter and gently score a large triangle shape resembling a Christmas tree, being careful not to cut all the way through. Repeat the process with the second puff pastry sheet.
  • Reserve 2 tablespoons of the coconut-cherry mixture. Fill the scored triangle on the first pastry sheet with the remaining mixture, then sprinkle with ground pistachios and top with the second pastry sheet, aligning the triangles. Place on one of the baking sheets.
  • Cut the tree shape along the marked triangular line, then carefully detach the extra pastry pieces. Create horizontal cuts on the tree, starting from the edges and ending about 1 inch from the center to form a trunk. Lift each strip gently, twisting it a few times to reveal the filling while ensuring both pastry sheets are lifted together.
  • Cut out a star shape and a tree trunk from the puff pastry scraps, using both layers. Fill the trunk and star with the reserved cherry mix.
  • Place the star, trunk, and any extra pastry scraps on the remaining baking sheet, then brush all pastry pieces with beaten egg.
  • Bake in the preheated oven until golden and puffed, for 25-30 minutes. Transfer to wire racks using the parchment paper and let cool fully before serving, around 20 minutes.

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