Cheesy Pesto Xmas Pastry Star

Show stopper for the festive season!


  • 2 sheets of ready roll puff pastry (or one block rolled out to two squares)*
  • 2 tbsp cream cheese (*Switch for plant based alternatives)
  • 2 tsp pesto (optional)
  • Approx 50g of grated cheddar cheese (*Switch for plant based alternatives)
  • 2 cloves of garlic, finely crushed
  • 1 small egg (or a little bit of milk)


Take a rectangle strip off the end of each pastry sheet giving you 2 large squares.

Pop the first one on your non stick or lined baking tray, spread with the cream cheese, then dollop on the pesto and garlic and spread it evenly into the cream cheese. Then sprinkle over the grated cheese evenly. Top with the other pastry square and press gently so the layers bind together. Circle off the corners using a sharp knife (you can still bake these too on another baking tray.) Place a small round glass in the centre of the pastry circle to act as your guide and cut approximately 20 strips all the way around (if you do more or less, ensure it’s an even number).

Then twist two strips and seal the ends together to form a point. Repeat this all the way around until your pastry circle resembles a star. Egg wash the exposed pastry and bake in a preheated oven at 220 fan oven for 15-20 minutes until puffed up and golden brown.

Suitable from 6 months. Can swap the cream cheese and cheddar for plant based alternatives.

When it’s not Christmas, feel free to roll into pinwheels or twists for a less festive look.

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