Want to add a bit of cheer to your holiday place settings? Learn how to get a Christmas tree napkin fold for trimming your table.
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When it comes to the holidays, who doesn’t love sitting down to an impressive Christmas dinner? Whether you slice into a turkey, ham or prime rib (my favorite), Christmas dinner is a special occasion. So why not make your place settings feel a little extra special, too?
With the right napkin fold, you can make each plate feel extra celebratory and a little extra fancy to boot. For the holidays, I like to bypass my traditional fan fold for something more festive: a Christmas tree! This fold is super simple (really!) and it makes a great addition to any tablescape. Let’s break this down step by step.
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Step 1
The start of any good napkin fold is a clean, pressed napkin (a little spray starch or sizing helps this napkin origami hold its shape too). For this Christmas fold, start by folding your square napkin in half and then in half again, so you have a square a quarter of the original size.
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Step 2
Position your napkin in front of you so all the loose edges are facing toward you. Then take that first flap and bring it up to the top of your diamond.
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Step 3
Repeat this with the other layers, staggering slightly.
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Step 4
Then flip your napkin over so the folds are against your work surface. The point of the (former) diamond should be facing away from you.
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Step 5
Then fold your sides inward toward the middle. At the center top, a point should form (this is the tip of your tree).
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Step 6
Turn your napkin back over. You can tell it’s starting to get its tree shape!
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Step 7
Now, take those flaps and turn them under. This will help form the layers of the tree.
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Continue all the way to the bottom, turning every flap under so you have a tree with that classic triangular shape.
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Just pop one of these adorable origami-esque trees on top of each place setting and you have an instantly merry tablescape.
Want to make your table a little sweeter? Check out these rich Christmas cheesecakes.
After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the slow cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
For an almost instant dessert, I spread homemade ganache and caramel sauce over pre-made cheesecake. It makes the holidays feel slightly less hectic. —Laura McDowell, Lake Villa, Illinois
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey
This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington
Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert!
Suzette Jury - Keene, California
I combined two of my favorite cheesecake recipes and added the delicious homemade caramel sauce for a cheesecake that's now my favorite! —Hannah Halstead, Blair, Nebraska
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. —Dorothy Smith, El Dorado, Arkansas
My mother-in-law received this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It's our favorite holiday dessert. —Gloria A. Warczak, Cedarburg, Wisconsin
I've made this delicious dessert for quite a few occasions, and it is always a hit. The cranberries make it a perfect finale to a holiday dinner. —Anissa Bednarski, Oronoco, Minnesota
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. —Laurel Leslie, Sonora, California
I first made this irresistible dessert for some dinner guests. They were overwhelmed by it's rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia
It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia
When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day!
—Bob Weaver, University Place, Washington
I can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner. —Laura Lufkin, Essex, Massachusetts
Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match! —Mickey Turner, Grants Pass, Oregon
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.