Preheat the oven to 375 ° Place your first sheet of puff pastry on the pan. Spread a layer of red pesto over the pasta and lay your strips of Prosciutto Toscano DOP on top of the pesto and sprinkle the Pecorino Toscano DOP on top.

Whisk the egg together with one tablespoon of water. Brush the exposed portions of pasta with beaten egg. Place the second sheet on top of the first, pressing gently into place. Cut the non-stuffed portion of the dough, leaving about 1 inch between the filling and the trimmed edge of the dough. Cut strips of puff pastry and shape them to shape small trees. Brush the tree with the beaten egg. Place the pan in your oven and bake for about 20 minutes or until the dough turns golden. Leave to cool for 5-10 minutes on the baking sheet.


2 sheets of puff pastry

1 / 4 – 1 / 2 cup of red pesto

8 strips of Prosciutto Toscano DOP

1/2 cup grated Pecorino Toscano DOP

1 egg

1 tablespoon of water