Heat the 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.

Scatter mozzarella and parmesan evenly over the pesto. Slice into strips.

Place the second sheet of puff pastry on top and press down to seal it. Cut 1"/2.5cm strips down the long side, leaving a 2"/5cm strip at one end for star toppers.

Pick up each strip 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 baking tray. Repeat with the remaining strips.

Use a mini star cutter to cut out star toppers and skewer them onto the tops of the pastry trees.

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

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