This recipe was born from a holiday craving and a half-thawed sheet of puff pastry on a busy December afternoon. I wanted something festive, fast, and irresistible to bring to a neighborhood cookie swap that would double as an appetizer. The first time I made these, I cut tree shapes with a small cookie cutter while my kids decorated the kitchen counter with tiny pepperoni ornaments. The result was layers of golden, buttery pastry, tangy tomato passata, and soft, melted mozzarella, all in perfectly bite-sized festive shapes. They disappeared in minutes, and ever since they've become a holiday ritual in our house.

What makes these bites special is the contrast between the ultra-flaky pastry and the gooey interior, plus the simplicity of the sauce. Using plain tomato passata keeps the flavor bright without overpowering the delicate butteriness of the pastry. The shapes are charming for parties but also fun for a cozy family night when you want something playful and comforting. I usually make a double batch for gatherings because friends invariably ask for the recipe and then ask for more at the table.

Ingredients

• Puff pastry sheet: Use a rectangular roll, thawed but still cool to the touch. I prefer store-bought sheets from brands like Pepperidge Farm for consistent flakiness. Keeping the sheet chilled until you cut helps layers separate as it bakes.
• Tomato passata (1/2 cup): Plain passata has a fresh tomato flavor without extra herbs. I use it as a base because it blends smoothly and concentrates the tomato taste without added chunks or seeds that could dampen the pastry.
• Extra virgin olive oil (1/2 tablespoon): Adds a silky mouthfeel to the sauce; use a fruit-forward oil for brightness.
• Salt (1/2 teaspoon): Essential to lift the tomato flavor. Use kosher salt or sea salt for a clean finish.
• Dried oregano (1/8 teaspoon, optional): A tiny pinch gives a classic pizza note; add sparingly to avoid overpowering the fresh tomato.
• Mozzarella ball: One fresh mozzarella ball yields about 1 to 1 1/2 cups shredded; for convenience you can use pre-shredded low-moisture mozzarella but fresh gives a creamier melt.
• Mini pepperoni (optional): About 1/2 cup is enough to top each tree with one or two mini slices. Choose natural-casing pepperoni for a slightly crisper edge when it bakes.

Instructions

Preheat and prepare:Preheat the oven to 350°F (180°C) and line a rimmed baking sheet with parchment paper. Cooling is important for puff pastry; keep the pastry in the refrigerator until you are ready to unroll it so the butter stays solid and the layers puff nicely in the oven. Heat the oven fully before baking, as consistent temperature ensures even rise and browning (about 10 to 15 minutes preheat time).Cut the shapes:Unroll the puff pastry sheet gently on the prepared baking sheet. Use a floured or lightly oiled Christmas tree-shaped cookie cutter to stamp out shapes. Press straight down without twisting to preserve the layers. Re-roll scraps once briefly to cut additional trees; avoid overworking the dough which can reduce flakiness. If your kitchen is warm, chill the cut shapes on a tray in the fridge for 10 minutes to firm up before topping.Make the sauce:In a small bowl combine 1/2 cup tomato passata, 1/2 tablespoon extra virgin olive oil, 1/2 teaspoon salt, and 1/8 teaspoon dried oregano if using. Stir until smooth and taste for balance. The sauce should be bright and slightly seasoned; remember the cheese provides salt too. Spoon or brush a thin layer of sauce onto each tree leaving a small border to prevent sogginess. A scant tablespoon per tree is usually sufficient.Assemble the bites:Shred or tear the mozzarella into small pieces and distribute evenly over each sauced tree. Add mini pepperoni slices as ornaments if desired. Keep toppings modest so the pastry can rise freely. If you like a golden edge, brush the exposed pastry edges lightly with a beaten egg before baking; this is optional but gives a glossy finish.Bake until golden:Place the tray in the preheated oven and bake for about 12 to 16 minutes, rotating the tray halfway through if your oven has hot spots. Look for the pastry to be a deep golden brown and the cheese to be melted and slightly bubbling. Overbaking will dry the interior so remove when the pastry is fully puffed and crisp.Finish and serve:Let the bite-sized trees rest on the baking sheet for 2 to 3 minutes, then transfer to a cooling rack. Serve warm so the cheese is gooey. These are best eaten the same day but can be gently reheated for a few minutes in a warm oven to refresh the crisp.

Storage Tips

To preserve texture, cool the bites completely before storing. For same-day leftovers, place them in an airtight container with a paper towel to absorb moisture and refrigerate up to 48 hours. For longer storage, flash-freeze on a tray until firm then transfer to a freezer-safe bag for up to 1 month; bake from frozen, adding a few minutes to the time and monitoring until pastry is golden. Reheating in a moderate oven crisps the exterior while keeping the interior soft; avoid microwaving which leads to sogginess.

Ingredient Substitutions

If you want to lighten the bites, swap regular puff pastry for a whole-wheat laminated pastry but expect less rise and a nuttier flavor. Replace mozzarella with provolone or fontina for a more savory profile, or use plant-based shredded cheese for a dairy-free option though melting behavior will differ. Use a marinara instead of passata if you prefer more seasoned sauce, reduce the quantity slightly to prevent soggy bases. For a gluten-free version, look for a specialty gluten-free puff pastry and follow the same chilling and handling techniques.

Serving Suggestions

Serve these on a festive platter with small bowls of extra sauce or spicy honey for dipping. Add a crisp green salad or roasted winter vegetables to turn this into a light meal, or combine with a charcuterie board for contrast. Garnish with finely chopped fresh basil or a few flakes of sea salt just before serving to brighten flavors. They also pair beautifully with sparkling wine or a nonalcoholic spiced cider for holiday gatherings.

Seasonal Adaptations

In winter use smoked mozzarella and a dusting of smoked paprika for cozy depth. For a spring version switch to cherry tomato halves and fresh basil after baking. For Thanksgiving or harvest gatherings add caramelized onions and a pear slice with gorgonzola instead of tomato and mozzarella for a savory-sweet twist. Small seasonal swaps keep the technique but refresh flavors across the year.

Meal Prep Tips

Make the sauce up to three days ahead and keep chilled. Cut the tree shapes and place them on parchment-lined trays, then stack them with parchment between layers and freeze for quick baking. When planning a party, assemble several trays and bake in batches to maintain oven temperature. Keep an extra tray warm in a lower oven setting while serving to ensure continuous fresh batches.

Cultural Background

The combination of tomato sauce, melted cheese, and cured meat follows an Italian-American approach to casual party food, simplified for quick baking. Puff pastry adds French-influenced lamination and crispness so the result blends European techniques into playful modern appetizers. Shaping food into recognizable holiday symbols is a long tradition across cultures to make meals celebratory and memorable.

These little trees are easy to adapt and share. I hope these become as much a part of your holiday repertoire as they are for mine. Happy baking and happy holidays.