Spinach-Artichoke Christmas Tree Skewers Recipe
These festive Spinach-Artichoke Christmas Tree Skewers combine creamy spinach and artichoke filling sandwiched between flaky puff pastry layers, twisted into charming tree shapes. Baked until golden and topped with provolone cheese stars, they make a delicious and visually stunning appetizer perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12 skewers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 1 (10-oz.) bag frozen spinach, thawed, liquid squeezed out
- 6 oz. cream cheese, softened
- 1 cup shredded mozzarella cheese
- 3/4 cup canned artichoke hearts, drained and chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
Dough and Assembly
- All-purpose flour, for surface dusting
- 2 sheets frozen puff pastry (from a 17.3-oz. box), thawed according to package directions
- 12 wooden skewers
- 6 slices Provolone cheese
Instructions
- Prepare Filling: Preheat the oven to 400°F (200°C). In a large bowl, mix together the thawed and drained spinach, softened cream cheese, shredded mozzarella, and chopped artichoke hearts. Season the mixture with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Stir until well combined.
- Roll Puff Pastry: On a lightly floured surface, roll each thawed puff pastry sheet into a 15″ by 12″ rectangle about 1/8″ thick, trimming edges if necessary to achieve an even shape.
- Assemble Layers: Spread the spinach-artichoke filling evenly over one puff pastry sheet. Place the second puff pastry sheet on top and lightly press to adhere the layers together, ensuring the filling is enclosed.
- Cut Strips: With the long edge facing you, cut the layered pastry into twelve 1-inch thick strips.
- Shape Trees and Skewer: Take one strip at a time and fold it back and forth in a zig-zag manner, tapering each folded segment so it gets narrower towards the top to form a triangle that resembles a Christmas tree. Arrange the strips with the filling side facing up. Insert a wooden skewer through the bottom center up through the top of each folded tree, allowing about 1/2 inch of the skewer to remain visible at the top. Gently adjust the layers if needed to avoid them being squashed together. Place the skewered trees on parchment-lined baking sheets.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is puffed and golden brown. Remove from oven and allow to cool slightly.
- Prepare Provolone Stars: Stack two slices of Provolone cheese and use a small star-shaped cookie cutter or a paring knife to cut out four small stars. Repeat with the remaining Provolone slices to yield a total of twelve stars.
- Finish and Serve: Carefully skewer one Provolone star onto the top exposed part of each baked Christmas tree skewer to serve as a star topper. Serve warm or at room temperature as a festive appetizer.
Notes
- Make sure to thoroughly squeeze out excess liquid from the thawed spinach to prevent soggy pastry.
- If you don’t have a star-shaped cutter, you can cut the cheese stars freehand with a small knife.
- These skewers can be prepared a few hours in advance and reheated briefly in a warm oven before serving.
- For a spicier kick, increase the pinch of red pepper flakes or add a dash of hot sauce to the filling.
- Use parchment paper on baking sheets to prevent sticking and simplify cleanup.
Keywords: Spinach artichoke skewers, Christmas appetizers, Puff pastry appetizers, Holiday snacks, Festive finger food
