Cheese twist Christmas tree

Unwrap the puff pastry, flour lightly on both sides and roll into a square about an eighth of an inch thick.

With a knife or pizza wheel cut from about an inch above each bottom corner up to the top centre to make a triangle; move it to a Silpat-lined baking sheet and refrigerate.

Overlap the two offcuts by about half an inch, press together into a second triangle of about the same size, flatten with a rolling pin, transfer to a lined sheet pan and refrigerate.

Trim about an inch and a half from the bottom of the first triangle and use part of it to make a trunk tucked underneath.

Spread pesto over, leaving about a quarter inch exposed around the edge, and grate over a generous amount of Parmigiano Reggiano.

Lay the second triangle over, stretch to cover, trim excess, and press the edges and top lightly into the cheese.

Cut from the outside toward the centre about every three quarters of an inch on both sides, leaving a quarter to half inch uncut in the middle.

Twist each section three or four times, upward toward the top; shape the very top by hand.

Spread a little more pesto on the exposed centre, transfer to the sheet pan and grate on more cheese.

Bake in the centre of a 425 degree oven about 30 minutes, until fully cooked and very well browned; undercooking is the only way to ruin it.

Cool about 15 minutes on a rack to prevent a soggy bottom; serve with spicy tomato sauce as a dip if wanted.