Preheat oven to 375 degrees
Unfold one sheet of puff pastry onto a sheet of parchment paper. Spread a few tablespoons of the roasted red pepper dip in a thin layer over the entire sheet. Reserve the rest for dipping.
Unfold the second puff pastry sheet onto another sheet of parchment paper. Measure out a tree shape with a ruler, leaving room for the trunk, and cut with pizza cutter or knife. Keep the extra pastry.
Combine both pastry sheets - carefully lift the cut pastry tree from the parchment paper and place on top of the whole, uncut pastry sheet with the roasted red pepper spread.
Trace the tree shape with pizza cutter to cut the pastry sheet below it.
Using a ruler, cut slits into each side of the tree forming branches, about 1/2"-1" inch apart, making sure to not cut thru the center trunk. Leave some room at the top of the tree.
Lift up each branch and twist, pinching the ends flat.
With the extra pastry, make star or snowflake shapes with a cookie cutter.
Carefully lift parchment paper and place tree and extra shapes onto baking sheet.
Brush lightly with the beaten egg.
Sprinkle lightly with sea salt flakes.
Bake for 20-30 minutes or until golden and flaky.
Decorate ends of branches, stars and snowflakes with green and pink peppercorns. Use rosemary sprigs for garnish.