Heat your oven to 360F/180C and line an oven tray with parchment paper. Roll out a sheet of puff pastry on a clean, flat surface. I like to roll it out on the paper it tends to come rolled in, for ease. Spread the basil pesto all over the pastry, getting as close to the edges as you can. Scatter the mozzarella and parmesan evenly over the pesto.

Place the second sheet of puff pastry on top of the pesto and cheese-topped sheet, and press down with your hands to seal it in place. You can use a rolling pin to gently flatten it too if you like. Use a sharp knife, or a pizza cutter, to cut 1″/2.5cm strips down the long side of the pastry rectangle (so you end up with more short strips, rather than long ones). Leave a 2″/5cm strip at one end, so that you can cut out pastry star toppers for your trees.

Pick up a strip of layered pastry, and carefully fold it over itself four times, to form a rough triangle shape. Press a skewer through the pastry tree and place it on the lined oven tray. Repeat with the rest of the strips, then use a mini star cutter to cut out little star toppers for the trees. Skewer the stars onto the tops of the pastry trees, and set them on the tray.

Brush the trees with egg wash, then transfer them to the oven for 15 minutes, or until they look super golden and crispy. Remove from the oven, then drizzle with the hot honey and scatter with the red pepper flakes if you’re using them. Serve while hot and crispy.