Sapin de Noël feuilleté salé au jambon et au fromage

Ingrédients

• 2 sheets puff pastry (500g total)
• 100 g Boursin cheese or herbed cream cheese
• 50 g shredded cheddar cheese
• 150 g prosciutto or salami or capocollo
• Mixed seeds (such as sesame, poppy, sunflower) for sprinkling
• Egg wash (1 egg beaten with 1 tablespoon milk)

Préparation

1. 1

   Prepare the puff pastry: Thaw the puff pastry sheets if frozen, then lay them out on a lightly floured surface. Lay one sheet flat to create the base of your Christmas tree.

2. 2

   Spread the cheese: Generously spread the Boursin or herbed cream cheese evenly over the first puff pastry sheet, ensuring full coverage to help the layers stick together and add flavor.

3. 3

   Add the cured meats: Layer the prosciutto, salami, or capocollo evenly on top of the cheese-covered pastry, making sure to cover the surface but not overly piled to keep the pastry balanced.

4. 4

   Second puff pastry layer: Place the second puff pastry sheet on top of the layered first sheet and gently press down to seal the layers together.

5. 5

   Cut and shape the tree: Using a sharp knife, trim the edges to form a neat rectangular shape if needed, then cut the pastry into a triangle shape to resemble a Christmas tree. Cut strips on both sides of the triangle, leaving the center intact as a trunk.

6. 6

   Twist the branches: Carefully twist each strip outward to create the branches of the tree, exposing the filling inside and forming a decorative pattern.

7. 7

   Apply egg wash and cheese: Brush the entire tree with the prepared egg wash to promote a golden finish during baking. Sprinkle shredded cheddar cheese and mixed seeds over the surface for added flavor and crunch.

8. 8

   Bake: Preheat your oven to 200°C (390°F). Place the shaped pastry on a baking tray lined with parchment paper, then bake for 20-25 minutes or until puffed up and golden brown.

9. 9

   Cool and serve: Remove from the oven and allow to cool slightly before serving as a festive appetizer or party snack.