Start by thawing your puff pastry according to the package directions, and then cutting out stars of various sizes. You will want three to four different sizes per Christmas tree. I used the Wilton star nesting cookie cutters.

Place the stars on a parchment-lined cookie sheet and bake in a 400-degree F oven for about 8 minutes, until puffed and just barely golden.

While the stars bake, it's time to make your green sugar. Use a gel or paste food coloring rather than liquid which will melt your sugar.

Use a toothpick to add the color to your sugar, then whisk it together with a fork. It will look like this halfway through if you use a paste food coloring like I did (Wilton icing color in Kelly Green).

If there are any lumps or chunks, sift your sugar to separate those out.

When the stars are puffed and just turning golden, remove them from the oven, but leave the oven on to melt your glaze.

Brush the top of each star with an egg wash...

...then dip the top of the star into the green sugar, making sure it's completely coated. Place the sugar-coated stars back on the baking sheet and pop them in the oven for another 1-2 minutes, until the sugar is just barely melted. You'll notice in a photo below that my biggest stars collapsed in the center. This isn't a problem as that's hidden once the trees are stacked.

While the stars cool, make your royal icing, whipping it on high until stiff glossy peaks form. You will have lots of leftover icing to use for Christmas cookies or gingerbread houses.

Place a dollop of icing on the bottom of your stars before stacking them.

If you're making a centerpiece, arrange a layer of shredded coconut "snow" on a platter and nestle your trees into it.

I suggest waiting until just before guests arrive to add the raspberry on top of your tree so that they're still fresh by dessert time.

Puff pastry Christmas tree centerpiece recipe

Inspired by Pepperidge Farm

These puff pastry trees make an easy edible centerpiece. A box of puff pastry usually includes two sheets, so feel free to use the second sheet to make more trees. The only other ingredient that will need to be doubled is the raspberries.

Makes 3

Prep time: 25 minutes | Bake time: 10 minutes | Total time: 35 minutes

Ingredients:

• 1 sheet puff pastry
• 1 cup granulated sugar
• Green food coloring (gel or paste) 
• 1 egg
• 2 teaspoons water
• 5 egg whites
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1 cup shredded coconut
• 3 fresh raspberries

Directions:

1. Preheat the oven to 400 degrees F.
2. Thaw the puff pastry according to package directions, then use star-shaped cookie cutters to cut out your shapes. I did 2 extra-large stars, 3 large, 3 medium and 3 small.
3. Place the stars on a parchment-lined cookie sheet and bake for about 8 minutes, until puffed and barely golden.
4. Mix the granulated sugar and food coloring until the sugar is a nice green shade, sifting out any clumps.
5. In a small bowl, whisk together the egg and water to make your egg wash.
6. Brush puffed stars with egg wash, and dip their tops into the green sugar, making sure they're evenly coated.
7. Bake another 1-2 minutes, until sugar has just melted.
8. While glazed stars are cooling, whisk the egg whites until foamy.
9. Add the vanilla extract, then whisk in 1 cup of powdered sugar at a time. Beat the icing on high for 6 to 8 minutes, until stiff glossy peaks form.
10. Use a small dollop of icing on the bottom of your top layers of stars to assemble the trees.
11. Sprinkle a layer of coconut on your platter, then nestle the trees in it.
12. Top each tree with a raspberry just before serving.

More edible table decorations

DIY fruit-filled cornucopia place settings
Tropical fruit bouquet in a pineapple vase
Colorful 3-D Christmas tree cookies