Nutella Puff Pastry Christmas Tree
This Nutella Puff Pastry Christmas Tree is a festive showstopper that’s as easy as it is impressive. Made with just 3 ingredients, it bakes into golden, flaky layers you can tear and share.
Servings: 16 servings
Ingredients
- 2 pre-rolled puff pastry sheets or 1 large block of puff pastry
- 250 g Nutella
- 1 egg to egg wash
- Icing sugar optional, to dust
Instructions
- Preheat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
- Roll out the two sheets of puff pastry to make them a little larger than how they come. If you are using a block, roll out two large rectangles so they’re roughly the same size. Lay one sheet flat on the tray.
- Spread a generous layer of Nutella evenly over the first pastry sheet, leaving a small border around the edges.
- Place the second sheet of pastry on top to sandwich the Nutella layer. Press gently down to seal.
- Using a sharp knife, cut out a large triangle shape (this will be your Christmas tree) with a small rectangular base for the trunk. Remove the excess pastry from around the edges. Set aside.
- Starting from the base of the tree (triangle), make horizontal cuts about 2 cm apart on both sides of the triangle, leaving a central “trunk” uncut in the middle. Twist each strip gently 3 times to form the tree branches.
- With the excess pastry, cut out a few decorations such as stars for the top of the tree or some circles to look like baubles. Place on the main tree as you like.
- Brush the entire tree with beaten egg.
- Bake for 20-25 minutes, or until puffed and deep golden brown.
- Once cooled very slightly, dust with icing sugar. Serve warm.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make this nutella puff pastry Christmas tree.
To store: store any leftovers in the fridge in an airtight container for up to 3 days.
To reheat: To reheat leftovers, preheat oven to 160 °C and bake for 8–10 minutes to re-crisp the pastry. Avoid microwaving or the pastry will become soggy.
To freeze: After assembly (but before baking), freeze the tree on a tray until firm. Then wrap tightly and freeze for up to 1 month. When ready, bake from frozen, adding approx. 5–8 minutes to the baking time.
Make ahead: You can assemble the tree up to 24 hours ahead. Cover loosely in plastic wrap and keep in the fridge. Bake from chilled, allowing an extra 2-3 minutes if needed.
Nutrition
Calories: 257kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 16IU | Calcium: 21mg | Iron: 2mg