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.

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. Use a sharp knife or a pizza cutter to cut 1"/2.5cm strips down the long side of the pastry rectangle, leaving a 2"/5cm strip at one end for star toppers.

Pick up a strip of layered pastry and fold it over itself four times, forming 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 and cut out little star toppers for the trees.

Brush the trees with egg wash, then transfer them to the oven for 15 to 20 minutes, or until golden and crispy. Remove from oven and drizzle with hot honey and scatter with red pepper flakes. Serve hot.