Pin It One December afternoon, while wrapping presents in my kitchen, the smell of chocolate-hazelnut spread caught my attention as I unpacked groceries. I'd been thinking about how to make something festive that didn't require hours of work, and suddenly this idea clicked—what if I took the easiest pastry shortcut and turned it into something that looked like I'd spent all day baking? Puff pastry layered with Nutella, shaped into little trees, twisted branches catching the oven light golden. My kids walked in before they even baked, saw the raw trees on the tray, and declared them their new favorite thing.
I served these warm from the oven to my sister's family on Christmas Eve, still dusted with powdered sugar, and watched my nephew carefully twist every branch on his tree before eating it. He was six and treated each pastry like a little sculpture. That moment—the kitchen warm, everyone gathered around the cooling rack, the simplicity of sharing something homemade—is when I knew this would become a regular tradition, not just a one-time thing.
Ingredients
- 2 sheets puff pastry (about 250 g each), thawed if frozen: Use the good quality stuff if you can, the kind that's actually made with butter—you'll taste the difference in how the layers puff up and turn golden.
- 120 g Nutella (or chocolate-hazelnut spread): Spread it evenly and not too thick or it'll ooze out everywhere when the pastry puffs; a thin, generous layer is key.
- 1 egg, beaten (for egg wash): This is what gives them that beautiful glossy finish, so don't skip it.
- 1 tbsp powdered sugar (for dusting, optional): Optional but recommended—it makes them look like they're dusted with snow and adds a gentle sweetness to balance the rich chocolate.
Instructions
- Heat your oven and prepare:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper so nothing sticks.
- Sandwich the Nutella:
- Unroll both pastry sheets, spread Nutella evenly over one sheet leaving a 1-cm border, then press the second sheet on top. The Nutella acts as your glue here, holding everything together.
- Cut into tree shapes:
- Using a sharp knife or tree-shaped cookie cutter, cut out trees about 12–15 cm tall. Save the scraps and reroll them to maximize your yield—waste nothing.
- Add the branches:
- Transfer trees to the baking tray and carefully cut horizontal lines on each side of the tree trunk, then gently twist each branch so it curls and catches the heat. This is what makes them look special.
- Brush and bake:
- Brush each tree with beaten egg, slide them into the oven, and bake for 16–18 minutes until puffed and deep golden—the egg wash turns them shiny and beautiful.
- Finish and serve:
- Let them cool for a few minutes, dust with powdered sugar if you like, and serve while still warm.
Pin It There's something about presenting food shaped like Christmas trees that makes even the simplest dessert feel celebratory. My mom, who usually doesn't care much about appearance, lined these up on a plate and photographed them before anyone could touch them—and that's when I knew they'd struck the right balance between beautiful and approachable.
Why Puff Pastry Wins
Puff pastry is honestly one of the greatest shortcuts in baking because it does the work for you. Those hundreds of thin layers of butter and dough puff up in the oven through steam, creating something that looks professionally laminated but required zero actual skill. I used to think homemade puff pastry was mandatory until I realized that store-bought versions are genuinely excellent and will give you results that taste like you spent a day folding butter.
Storage and Reheating
These are genuinely best the day you make them, when the pastry is at its crispiest and the Nutella still has that creamy contrast. If you need to store them, keep them in an airtight container for up to two days and reheat gently in a 160°C oven for about five minutes to restore some of that crispness without burning the exterior.
Ideas for Variation and Serving
The beauty of this recipe is how flexible it is—you can swap Nutella for any chocolate spread you love, or even try a chocolate-almond butter for something different. Layer in crushed hazelnuts or a sprinkle of sea salt before sandwiching for extra texture and flavor. These pair beautifully with hot chocolate, mulled wine, or even strong black coffee, and they're small enough that guests can grab one without committing to a huge dessert.
- Try adding a small pinch of cinnamon to the Nutella before spreading for a warm spice note.
- Brush the baked trees with melted chocolate and let it set for a fancier finish.
- Make mini versions with smaller cookie cutters if you're serving a crowd and want them to feel like delicate bites.
Pin It These little pastry trees have become my go-to festive dessert because they're foolproof, impressive, and genuinely delicious. Make them once and you'll understand why they're worth repeating every holiday season.
Recipe FAQs
- → What type of puff pastry works best?
Use thawed, sheeted puff pastry for easy handling and best layering results. Ensure it's cold for crisp baking.
- → Can other spreads substitute Nutella?
Yes, chocolate-hazelnut spreads or similar creamy chocolate alternatives can be used for varied flavors.
- → How to achieve the twisted branch effect?
After cutting branches from the shaped pastry, gently twist each side to create a decorative and textured look.
- → Is it necessary to brush with egg wash?
Egg wash helps achieve a golden, glossy finish but can be skipped or replaced with milk for a lighter sheen.
- → Can these be prepared ahead of time?
They are best fresh but can be assembled in advance and baked shortly before serving for optimal crispness.