Nutella Puff Pastry Trees

There's something about the smell of puff pastry crisping in the oven that makes December feel real. One year, I decided to skip the usual gingerbread and tried layering Nutella between pastry sheets instead—mostly because I had both on hand and the kids were asking for something chocolate. What emerged from the oven were these golden, flaky trees that looked almost too good to eat, and suddenly we had a new tradition before we'd even planned it.

I made these for a neighbors drop-by the week before Christmas, and watching someone's face light up when they bit into one never gets old. They were still warm from the cooling rack, and the powdered sugar caught the kitchen light like fresh snow. That small moment of delight made me realize these trees were about more than just a clever pastry—they were about creating something memorable in a busy season.

Ingredients

• Puff pastry (2 sheets, about 250 g each): Use the thawed kind from the freezer section—it's reliable and honest about what it can do. Don't rush the thawing; let it sit at room temperature for 30 minutes so it's pliable but still cool.
• Nutella (120 g): This is your star ingredient, so pick one you actually enjoy eating straight from the jar. It spreads easiest when it's at room temperature, not cold from the cupboard.
• Egg (1, beaten): This wash is what gives the trees their mahogany shine and helps seal the edges so the pastry puffs evenly.
• Powdered sugar (1 tbsp): Optional but recommended—it's the final touch that makes them look festive and tastes like a gentle sweetness.

Instructions

Set up your workspace:

Preheat the oven to 200°C (400°F) and line your baking tray with parchment paper. You want everything ready before the pastry starts to warm up too much.

Build your Nutella sandwich:

Unroll one pastry sheet on a clean counter and spread the Nutella in an even layer, stopping about 1 cm from the edges. This border keeps the layers from sliding around when you cut. Place the second sheet directly on top and press gently so they stick together.

Cut out the trees:

Using a sharp knife or a tree-shaped cookie cutter, cut out trees about 12–15 cm tall. If your knife gets sticky, wipe it on a damp cloth between cuts. Don't waste the scraps—re-roll them and cut more trees.

Create the branch details:

This is the fun part that makes them look intentional. Carefully score horizontal lines on each side of the tree trunk with your knife, cutting only about halfway through the pastry depth. Then gently twist each branch slightly to give them dimension and character.

Prepare for the oven:

Transfer your trees to the prepared tray, leaving a little space between each one. Brush each tree generously with the beaten egg wash, making sure to get into the crevices and branches.

Bake until golden:

Bake for 16–18 minutes, watching during the last few minutes so you catch them at that perfect golden moment. You'll know they're done when they're puffy and the Nutella between the layers shows as dark edges at the seams.

The final touch:

Let them cool for a few minutes on the tray—this lets the pastry set slightly so they don't collapse when you move them. Dust with powdered sugar while they're still warm, if you like, so it clings to the egg wash.

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There was a moment, watching my daughter carefully twist the branches on her first tree, when I realized this recipe had stopped being about the food and started being about the ritual of making something together. She was so focused, so proud of the little details she was adding, that suddenly the three of us at the counter felt like we were creating something that mattered.

Why These Trees Are Worth Your Time

The magic here is that puff pastry does most of the work for you—it rises and crisps and turns golden all on its own. You're just there to guide it, to add the Nutella surprise in the middle, and to give it shape. There's something freeing about a recipe that doesn't demand perfection, where slightly uneven branches and wonky trunks somehow add to the charm rather than detract from it.

Timing and Temperature Matter More Than You Think

I learned the hard way that if your pastry is too warm when you cut it, the Nutella seeps out and the shapes get soft and lose their definition. Keep the pastry cool between cuts, and if it starts feeling warm or sticky, slide it back into the fridge for five minutes. Temperature control is the quiet hero that keeps your trees crispy rather than soggy.

Making Them Your Own

This is a recipe that invites tinkering. Some people add a sprinkle of chopped hazelnuts or crushed pistachios before sealing the layers for extra crunch. Others brush them with a thin layer of apricot jam instead of egg wash for a glossier finish. The Nutella is the constant, but everything else is open to your mood and what's in your kitchen.

• Try adding a pinch of sea salt on top of the powdered sugar—it sounds odd but creates a sophisticated balance against the sweet chocolate.
• If you have peppermint extract or vanilla, add a tiny drop to your egg wash for a subtle flavor twist that feels seasonal.
• These freeze beautifully unbaked, so make a batch now and bake them straight from the freezer when guests are coming (add a minute or two to the baking time).

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These pastry trees have become my quiet rebellion against the pressure to spend hours on holiday desserts. They're simple enough that even a tired December afternoon works, but they taste and look like you put in real effort. That's the kind of recipe that deserves a spot on your table every year.

Recipe FAQs

→ What type of pastry is used for these trees?

Flaky puff pastry sheets are used to create the layers and structure, providing a light and crisp texture.

→ Can I substitute Nutella with another spread?

Yes, other chocolate-hazelnut spreads or similar creamy fillings can be used as alternatives.

→ How do I achieve the twisted branch effect?

After cutting the tree shapes, carefully slice horizontal strips on each side and gently twist each to create decorative branches.

→ Is it necessary to use an egg wash?

Brushing with beaten egg helps achieve a golden, glossy finish but can be skipped if desired.

→ Can these pastries be reheated after baking?

Yes, they can be gently reheated in the oven to restore crispness before serving.