Instructions

1. Line 1 large and 1 small baking sheet with parchment.
2. On a clean, lightly floured work surface, cut pastry in half. Roll 1 half of puff pastry to ¼-in (0.6 cm) thick. Cut an 8 × 12‑in (20 × 30 cm) rectangle, reserving excess pastry. Spread half of the pesto all over surface of rectangle. Sprinkle half of the Asiago evenly over top. Cut along shorter edge into twelve 1 × 8-in (2.5 × 20 cm) strips. Repeat with second half of puff pastry and remaining pesto and Asiago to yield a total of 24 strips.
3. Fold each strip in a zigzag manner, shortening turns as pastry builds upwards, to create a narrow treetop. Insert a wooden skewer through layers of pastry. Place on large baking sheet 2-in (5 cm) apart and refrigerate for 1 hour to chill pastry dough completely.
4. Roll out reserved pastry trimmings to ¼-in (0.6 cm) thick. Using a 1¼-in (3 cm) flower- or star-shaped cookie cutter, cut 24 pastry pieces. Place on small baking sheet about 1-in (2.5 cm) apart and refrigerate until ready to bake.
5. Preheat oven to 400 F (200 C).
6. In a small bowl, prepare an egg wash by whisking egg and water until blended. Lightly brush flower- or star‑shaped pastry with egg wash and bake for 8 to 10 minutes, until pastry is flaky and golden. Allow to cool on rack.
7. Lightly brush skewered pastry trees with egg wash and bake for 12 to 15 minutes, until pastry is flaky and golden at edges.
8. Remove from oven and allow to cool for 5 minutes. Gently pierce a small pastry flower or star on top of each pesto tree before serving.