Nutella Puff Pastry Trees (Print View)

Golden puff pastry shaped as Christmas trees with creamy Nutella layers and a delicate crisp finish.

# What You’ll Need:

→ Pastry

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

→ 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)

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll both sheets of puff pastry. Evenly spread Nutella over one sheet, leaving a 0.4-inch border clear.
03 - Place the second pastry sheet on top to sandwich the Nutella filling.
04 - Use a sharp knife or tree-shaped cookie cutter to cut out 5–6 inch tall tree shapes. Re-roll scraps as needed to cut additional trees.
05 - Transfer trees to the prepared tray. Carefully make horizontal cuts on each side of the tree to form branches, leaving the center trunk intact. Twist each branch gently to enhance the design.
06 - Brush each tree evenly with the beaten egg to promote browning.
07 - Bake for 16–18 minutes until the pastry is puffed and golden brown.
08 - Allow trees to cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look elegant enough to impress guests but honest enough that a child can help shape them.
  • Nutella does all the heavy lifting—no fussy homemade chocolate ganache needed.
  • Eighteen minutes later, you've got a showstopper dessert that tastes like a European patisserie without the European prices.
02 -
  • Don't thaw your puff pastry at room temperature or it'll get sweaty and won't puff—thaw it in the fridge overnight or use it straight from frozen and let it soften for just 5 minutes.
  • The twisting of the branches actually does something: it exposes more surface area to heat, so they crisp up and look intentional instead of flat.
03 -
  • A tree-shaped cookie cutter makes cutting easier and faster, but a sharp knife works just as well if you mark the outline gently first with the tip before cutting all the way through.
  • Brush the egg wash only on the visible pastry, not on the flat surfaces that touch the pan—this helps them puff higher and more evenly.
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