# Components:
→ Sausages
01 - 24 mini cocktail sausages (approximately 12 oz)
→ Pastry
02 - 1 sheet ready-rolled puff pastry (approximately 9 oz)
03 - 1 large egg, beaten (for egg wash)
→ Garnish
04 - 2 tablespoons melted butter
05 - 1 tablespoon fresh parsley, finely chopped
06 - 2 tablespoons grated Parmesan cheese (optional)
07 - 1 star-shaped piece of cheddar cheese or yellow bell pepper (for tree topper)
→ Dipping Sauce
08 - 4 tablespoons Dijon or honey mustard
09 - 2 tablespoons mayonnaise
10 - 1 teaspoon honey
# Method:
01 - Set the oven to 400°F and line a large baking tray with parchment paper.
02 - Unroll the puff pastry and cut into 24 strips about 0.6 inch wide and 4 inches long.
03 - Wrap each mini sausage in a pastry strip, overlapping the ends slightly, and place them seam-side down on the tray.
04 - Arrange the wrapped sausages in a triangular tree formation starting with one at the top, increasing by one sausage each row down to seven at the base. Place the star-shaped cheddar or bell pepper at the tree’s tip.
05 - Brush all pastry surfaces with the beaten egg for a golden finish.
06 - Bake for 18 to 20 minutes until the pastry is puffed and golden brown.
07 - Mix melted butter with finely chopped parsley and optional Parmesan cheese.
08 - Remove the pastry tree from the oven and immediately brush with the butter-parsley mixture.
09 - Combine mustard, mayonnaise, and honey in a small bowl to create the dipping sauce.
10 - Serve the warm pastry tree accompanied by the dipping sauce.
