Heat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Roll out a sheet of puff pastry on a clean, flat surface. 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. Slice into strips.

Place the second sheet of puff pastry on top of the pesto and cheese-topped sheet, and press down to seal.

Cut 1"/2.5cm strips down the long side of the pastry rectangle, leaving a 2"/5cm strip at one end for pastry star toppers.

Pick up a strip of layered pastry and fold it over itself four times to form a triangle shape. Press a skewer through the pastry tree and place it on the lined oven tray.

Repeat with the rest of the strips and use a mini star cutter to cut out little star toppers for the trees. Skewer the stars onto the tops of the pastry trees.

Brush the trees with egg wash and transfer them to the oven for 15 to 20 minutes, or until golden and crispy.

Remove from the oven, then drizzle with hot honey and scatter with red pepper flakes if using. Serve while hot and crispy.