Save Last December, I was hunting for something festive to bring to a neighborhood potluck when I spotted a jar of Nutella catching the kitchen light. It hit me suddenly—what if I could turn it into something that looked like actual Christmas trees? Two hours later, my counter was dusted with pastry flakes and I had eight golden, twisted pastries that looked almost too pretty to eat. My neighbor took one bite and asked for the recipe before she'd even finished chewing.
I made these for the first time on a gray afternoon when nothing felt quite right, and somehow watching the pastries puff up in the oven shifted my entire mood. There's something about the smell of caramelizing puff pastry mixed with warm Nutella that just works—it fills the kitchen with this cozy certainty that everything's about to get better.
Ingredients
- 2 sheets puff pastry (about 250 g each): If they're frozen, let them thaw on the counter for 20 minutes—they're way easier to work with when they're still cold but pliable, not rock solid.
- 120 g Nutella or chocolate-hazelnut spread: The filling is truly the star here, so don't skimp on quality; a good spread makes the whole difference.
- 1 egg, beaten: This egg wash is what gives the trees that restaurant-quality golden shine—brush it on generously but don't let it pool in the corners.
- 1 tbsp powdered sugar (optional): A light dusting at the end feels festive and adds a touch of elegance, like fresh snow on the branches.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 200°C (400°F) and line your baking tray with parchment paper so the pastries won't stick and you can slide them right onto a serving plate later.
- Spread the Nutella like you mean it:
- Unroll one sheet of pastry and spread the Nutella evenly across it, leaving about a 1-cm border all around—this keeps the layers from sliding apart when they bake.
- Create the sandwich:
- Place the second pastry sheet directly on top, gently pressing down so the two sheets stick together with the Nutella in the middle.
- Cut your trees to life:
- Using a sharp knife or a tree-shaped cookie cutter, cut out tree shapes about 12–15 cm tall; save your scraps and re-roll them to get the most trees out of your pastry.
- Add those signature branches:
- With a knife, carefully make horizontal cuts on both sides of each tree trunk, spacing them evenly from top to bottom. This is where the magic happens—twist each branch gently outward and it starts to look like an actual evergreen.
- Paint them golden:
- Brush each tree with beaten egg, making sure to get into all those little twisted branches; this is what gives them that gorgeous caramelized finish.
- Bake until they're puffed and perfect:
- Slide them into the oven for 16–18 minutes, watching until they're puffed up and deep golden brown—the kitchen will smell unbelievable.
- Finish with a flourish:
- Let them cool for just a few minutes, then dust lightly with powdered sugar if you're using it. Serve warm or at room temperature, though they're honestly best within a few hours of baking.
Save I brought these to work once and watched a usually quiet colleague light up—she said they reminded her of something her grandmother made in Austria. That moment taught me that food is sometimes a doorway, and the best recipes are the ones that make people feel something beyond just full.
Why These Trees Matter More Than They Look
There's a reason chocolate and hazelnut are paired together constantly—they genuinely complete each other. The nuttiness in Nutella plays against the richness of the chocolate, and when you layer it between two sheets of butter-laden pastry, something almost sacred happens. Every bite has this textural conversation: flaky, creamy, crisp, soft.
Timing and Temperature Secrets
The oven temperature matters more than you might think here. At 200°C, your puff pastry gets enough heat to puff dramatically without burning the Nutella filling or the egg wash. If your oven tends to run hot, start checking at 14 minutes. If it's a bit sluggish, you might need those full 18 minutes. Every oven has its own personality, and learning yours is half the fun.
Variations and Next-Level Ideas
Once you've nailed the basic version, you can start experimenting and making it your own. I've tried swapping Nutella for Biscoff spread (equally brilliant), sprinkling toasted hazelnuts on before layering, and even adding a tiny pinch of sea salt on top. The formula is forgiving as long as you respect the pastry and don't overload the filling.
- Try adding finely chopped roasted hazelnuts between the pastry sheets for a crunch that catches people off guard.
- A light sprinkle of fleur de sel on top just before baking brings out the chocolate in a way that feels almost luxurious.
- If you want them to last longer (which rarely happens), store them in an airtight container and reheat gently in a low oven to bring back the crispness.
Save These pastries have a way of making ordinary moments feel festive, whether it's December or July. Bake them when you need a little magic in your kitchen.
Recipe Questions & Answers
- → What type of pastry is best for these trees?
Flaky puff pastry works best as it creates light, crispy layers that complement the creamy filling.
- → Can I use other spreads besides Nutella?
Yes, chocolate-hazelnut spreads or similar creamy chocolate pastes can substitute Nutella for varied flavors.
- → How do I achieve the tree shape effectively?
Use a sharp knife or a tree-shaped cookie cutter to cut the dough, then twist branches gently for a decorative effect.
- → What is the purpose of the egg wash?
Brushing with beaten egg before baking gives the pastry a glossy, golden-brown finish.
- → How should these pastries be served?
They are delightful warm or at room temperature and can be enhanced with a light dusting of powdered sugar.
- → Any tips for storing leftovers?
Store leftovers in an airtight container and reheat briefly in the oven to restore crispness.