Festive Christmas Puff Pastry Star Appetizer

This Christmas Puff Pastry Star brings together crisp layers of puff pastry, a sweet vanilla cream cheese filling, and a golden, snowy finish that makes it ideal for holiday gatherings. It works well as a centerpiece for Christmas tree food displays, sweet puff pastry appetizers, or as a unique addition to your Christmas pastries spread. You get flaky texture, creamy filling, and a beautiful shape that serves both function and presentation.

The recipe relies on layering two puff pastry sheets with a light filling in between, then twisting and fanning the points to mimic a snowflake or Christmas star.

Rolling the pastry lightly before stacking helps the layers puff evenly, and leaving a narrow border keeps the filling inside during baking. Each turn of the dough creates separation, encouraging height and that crisp, golden exterior.

The egg wash makes a difference. It helps seal the edges and encourages an even, glossy browning. Without it, the star bakes pale and patchy. A quick brush of egg over the whole surface is enough.

Cream Cheese Filling: Why I Stick with This One

The filling here stays simple for a reason. Cream cheese brings richness without overpowering the pastry. I use full-fat cream cheese for structure and smoother blending.

Just two tablespoons of sugar keep it sweet but not cloying. The vanilla brings warmth and depth. This base pairs well with jam, chocolate, or even spiced spreads if you want to try something different later.

For this version, I avoid anything too wet. A filling that seeps makes the pastry soggy. The cream cheese mixture stays firm through baking and creates clean layers when sliced.

Try a similar dessert in these Gnome Cheesecake Fluff Cups.

Ingredient Choices That Matter Most

Puff pastry is the foundation here. I always use frozen all-butter pastry when available. The flavor and flake are better than vegetable-fat versions. Thaw the sheets until pliable, but still cold to the touch. Too warm, and they tear easily.

Powdered sugar does more than decorate. It mimics a snowy finish and softens the pastry’s visual lines. Always sift it on just before serving for best appearance.

The egg should be well beaten and applied lightly. A heavy wash pools in the folds and burns faster. Use a soft brush and tap off the excess before brushing.

For more holiday options, take a look at this no-bake White Christmas Wreath.

What to Watch For as You Bake

Once in the oven, puff pastry bakes fast. Check at 18 minutes. The top should look evenly browned, and the points should have risen slightly apart from each other.

A pale or greasy surface means it needed more time or a hotter oven. Try to keep the tray on the middle rack, so the bottom doesn’t brown before the top.

The star is done when the edges feel crisp to the touch and the center doesn’t sink when pressed. Let it cool for 10 minutes before moving it. It needs that rest to hold shape.

Storage Notes and Make-Ahead Tips

This Christmas tree puff pastry is best the day it’s baked. Leftovers can be stored at room temperature for 24 hours in a covered container.

If needed, keep in the fridge up to 3 days, but reheat in a 300°F oven for 6 to 8 minutes to restore crispness. Avoid the microwave it softens the layers too much.

You can also freeze the unbaked, assembled star on a tray. Once solid, wrap it well and keep frozen for up to 1 month. Bake from frozen, adding 5 to 8 minutes to the baking time.

Serving Ideas for the Christmas Table

Dust just before serving and place it in the center of a dessert board. Break apart the arms of the star and serve them warm with hot chocolate.

Add red berries or sugared cranberries for color contrast on the platter. Serve alongside these Santa’s Hat Crepes for a playful brunch table.

Or offer small slices with coffee after dinner.

Save This Recipe and Share Yours

If you’re gathering Christmas party food ideas, pin this Puff Pastry Star for later. You’ll want to come back to it next season.

Have you tried it with a twist? Share your variation in the comments or let me know how it turned out. I always enjoy hearing how others make it their own.