Nutella puff pastry trees (Print Version)

Flaky puff pastry layered with Nutella, twisted into festive tree shapes and baked to a golden crisp.

# Ingredient List:

→ Pastry

01 - 2 sheets puff pastry (8.8 oz each), thawed if frozen

→ Filling

02 - 4.2 oz Nutella or chocolate-hazelnut spread

→ Finish

03 - 1 egg, beaten (for egg wash)
04 - 1 tablespoon powdered sugar (optional, for dusting)

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll both puff pastry sheets. Spread Nutella evenly on one sheet, leaving a ½ inch border.
03 - Place the second pastry sheet over the Nutella-spread sheet to form a sandwich.
04 - Cut tree shapes approximately 5 to 6 inches tall using a sharp knife or cookie cutter. Re-roll scraps for additional shapes as needed.
05 - Place trees on the prepared tray. Carefully cut horizontal slits on both sides to form branches, leaving the trunk intact. Twist each branch gently to create a decorative effect.
06 - Brush each tree with beaten egg for a golden finish.
07 - Bake for 16 to 18 minutes or until puffed and golden brown.
08 - Allow to cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • They look like you spent hours in the kitchen when you really spent twenty minutes.
  • That crispy, flaky contrast with gooey chocolate-hazelnut filling is addictive and impossible to stop at just one.
  • Festive enough for a holiday party, casual enough to make with kids on a random December afternoon.
02 -
  • Don't thaw the puff pastry too far ahead—cold pastry puffs up better and more dramatically than warm pastry, so work quickly once it's thawed.
  • If your Nutella is too stiff, let it sit out for ten minutes before spreading so it glides on smoothly without tearing the delicate dough.
03 -
  • Cut your tree branches intentionally and confidently—hesitant sawing with a dull knife tears the pastry, while a sharp knife and steady hand create clean, dramatic twists.
  • Don't open the oven door during baking or you'll lose heat and interrupt the puffing process, which is what gives these their height and flake.
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