Nutella Puff Pastry Trees (Print Version)

Flaky puff pastry filled with Nutella, twisted into tree shapes and baked golden crisp for festive enjoyment.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 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 the oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll both sheets of puff pastry. Spread Nutella evenly over one sheet, leaving a 0.4-inch border around the edges.
03 - Place the second sheet of puff pastry over the Nutella-covered sheet to enclose the filling.
04 - Using a sharp knife or tree-shaped cookie cutter, cut out tree shapes approximately 5 to 6 inches tall. Re-roll scraps to form additional trees if desired.
05 - Arrange the trees on the prepared tray. Carefully slice horizontal cuts on both sides of each tree to form branches, keeping the center trunk intact. Gently twist each branch to create a spiral effect.
06 - Brush each tree generously with the beaten egg to ensure a golden finish.
07 - Bake in the preheated oven for 16 to 18 minutes, or until the pastry is puffed and golden brown.
08 - Allow pastries to cool slightly. Dust with powdered sugar if desired, and serve warm or at room temperature.

# Expert Tips:

01 -
  • They come together in under 40 minutes, which means you can actually make them on a weeknight without stress.
  • The contrast between crispy pastry and melting Nutella is genuinely addictive—no fancy technique required.
  • Kids and adults fight over them equally, so you're guaranteed everyone at the table will be happy.
02 -
  • Don't skip the 1-cm border of pastry without Nutella—it's the only thing stopping your filling from oozing out the sides and burning on the tray.
  • The egg wash is non-negotiable if you want that glossy finish; it also helps seal the seams so the pastry puffs evenly without the layers separating.
03 -
  • A tree-shaped cookie cutter saves time and makes every tree identical, but a sharp knife and a steady hand work just as well—sometimes the imperfect shapes are the most charming.
  • Bake these in the morning and reheat them in a 160°C oven for five minutes before serving; they'll taste just-made without the last-minute stress.
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