Grand Sapin de Strasbourg Recipe

The Grand Sapin de Strasbourg is far more than a recipe - it is a moment of sharing. This Christmas tree-shaped puff pastry, with twisted golden branches, filled with green olive pesto, melting emmental and a touch of mustard, has become the ultimate festive Alsatian aperitif. Placed at the centre of the table, it looks like a showstopper - and yet it takes only 30 minutes to prepare. A recipe that combines festive aesthetics with the generosity of Alsatian cuisine.

The Strasbourg Christmas tree - a universal symbol

Strasbourg claims to be the birthplace of the decorated Christmas tree - the earliest mentions of a tree adorned with apples, nuts and sweets in a Strasbourg home date from 1605. Today, the illuminated grand tree on Place Kléber is one of the most photographed symbols of European Christmas markets. Drawing inspiration from this tradition to create a festive tree-shaped aperitif - that is pure Alsatian spirit : turning beauty into something good to share.

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Ingredients for 6 people

• 2 rolls of puff pastry (rectangular preferred)
• 20 pitted green olives
• 1 garlic clove
• 70 g pine nuts
• 2 tablespoons fresh parsley
• Juice of 1/2 lemon
• 80 ml olive oil
• 70 g grated cheese (gruyère or emmental)
• 100 g emmental in thin slices
• 2 teaspoons mustard
• 1 egg yolk
• 2 tablespoons milk
• Salt and pepper

Method

1. Preheat the oven to 180°C (Gas Mark 6). Prepare the green olive pesto : rinse the olives and blitz them with the garlic, parsley, lemon juice, pine nuts and olive oil until smooth. Season with salt and pepper.
2. Unroll the first sheet of puff pastry onto a baking tray lined with baking paper. Cut it into a Christmas tree shape - an isosceles triangle with a rectangular trunk at the base. Spread the olive pesto over the left half of the pastry and sprinkle with grated cheese. On the right half, arrange the emmental slices. Spread a thin layer of mustard over the entire surface. Season lightly.
3. Unroll the second sheet of puff pastry and place it on top. Cut it to exactly match the tree shape below. Press the edges lightly to seal the two layers together.
4. The key step : on each side of the central trunk, cut horizontal strips approximately 1 cm wide - these are the branches. Leave a vertical strip in the centre intact (the trunk). Twist each branch 2 to 3 times around itself.
5. Beat the egg yolk with the milk. Brush generously over the entire tree. Bake for 20 minutes at 180°C until the tree is golden and puffed.

Ready! Serve immediately, hot or warm, as an aperitif. Enjoy!

Tips and variations

• The tree shape : use a pre-cut cardboard template for a regular shape - place it on the pastry and cut around it with a knife or pizza cutter.
• Rectangular puff pastry : gives more surface area and allows for a larger tree.
• Red pesto version : replace the green olive pesto with sun-dried tomato pesto for an even more festive red and green version.
• Sweet version : fill with chocolate spread and chopped hazelnuts for a spectacular dessert version.
• Prepare ahead : the tree can be assembled up to 4 hours ahead and kept refrigerated on its tray. Only brush and bake at the last moment.
• Pairing : a well-chilled Crémant d'Alsace is the ideal companion for this festive tree.

Find our Alsatian specialities and regional kitchenware on decoalsace.fr - delivery across Europe.