The perfect Christmas dessert! This easy and pretty Nutella Puff Pastry Christmas Tree is so flaky and buttery, with the sweet hazelnut-chocolate flavor of Nutella and just a tiny bit of salt. It’s the perfect pull-apart sweet treat for the holidays!
Paired with sweet Nutella and a little pinch of salt, This puff pastry Christmas tree is a dreamy combination that’s sure to have everyone reaching for another piece! To make this special treat, all you have to do is cut out two triangles of dough so you can sandwich the delicious Nutella filling in between! Next, you’ll cut the sides of the triangles into strips, give each strip a twist to showcase the filling, and bake it up into pretty “branches.” Once the tree is baked, the branch is easy to pull away from the tree, making the perfect party snack!
Ingredients For Puff Pastry Christmas Tree
- Nutella: A little goes a long way, so you only need a few tablespoons of this rich and nutty chocolate spread to make the perfect puff pastry tree. It should be at room temperature.
- Salt: A pinch of salt accentuates the flavor, and it also adds contrast.
- Puff Pastry: Thaw frozen, store-bought puff pastry dough until pliable.
- Egg: Beat the egg with a little bit of water, so that you will have a quick egg wash for brushing on the tree.
- Confectioners Sugar: Have a little confectioner’s sugar for dusting on the tree.
- Coarse Salt: A shake of coarse salt makes a pretty decoration that tastes great!
How to Make a Nutella Puff Pastry Christmas Tree
This recipe is a snap to pull together, and really kind of fun! Once you make it, you’ll fall in love with this simple, rewarding technique.
- Prep. Preheat the oven to 400°F. In a small bowl, stir the Nutella and salt with a spoon and set aside.
- Cut the Christmas Tree Shape. Lay out two puff pastry sheets on a piece of parchment paper. Place one sheet directly on top of the other. Next, lightly score a triangle shape into the dough. Cut the excess puff pastry away and set it aside for later use.
- Fill the Tree. Remove the top triangle of dough, and use the back of a spoon to spread the salted Nutella on the bottom triangle. Leave a small border (about ¼ inch) around the edges. Next, set the other triangle of puff pastry back on top.
- Score the “Trunk.” Lightly score two lines down the center of the triangle so that you create a “tree trunk” about half an inch wide. Do not cut these lines; they are just guides for making the branches.
- Cut the “Branches.” To make the branches, cut horizontally through the pastry, starting at the bottom of the triangle. Begin from the scored guidelines, and cut all the way through the outer edges of the triangle. Your cuts should be about ¾ inches apart, making ¾-inch strips on both sides of the “tree trunk.”
- Twist. Gently twist each “branch” several times, turning them away from you, until all of the branches are twisted
- Add the Base. Use leftover puff pastry to make two small rectangles, about 1×2 inches. Spread a little Nutella between the rectangles, and then sandwich them together to make a base for the tree. Tuck this rectangle into the base of the tree.
- Prepare to Bake. Transfer the tree to a baking sheet by carefully holding the edges of the parchment paper and lifting the tree along with the paper onto a baking sheet. Brush the tree with egg wash. Bake the tree for 15 minutes or until it is golden brown and the pastry is puffed up.
- Cool. Transfer the baked pastry to a cooling rack. Once it has cooled, sift confectioners sugar evenly over the top for a pretty decoration.
- Make the Dip (Optional) For the dip, spoon Nutella into a small bowl. Use the back of a spoon to make a swirl in the Nutella, and then sprinkle it with the coarse salt.
- Thaw It Right. If you are using frozen puff pastry dough, ensure that it is thawed and pliable. If the dough is still slightly frozen, it may break while you are twisting the tree branches. However, if too soft, and it will be hard to handle.
- Use a Paring Knife (or Similar). Using a small knife, you will have more precision and control.
- Patch Things Up. Made a mistake? No problem! Just use extra puff pastry to patch up any accidental tears or cuts. The egg wash will help seal it together while it bakes.
Nutella is just the beginning! If you’d like to take it in a different direction, you can make this Christmas tree with all kinds of fillings. Try one of these:
- Prepared spinach-artichoke dip
- Pimiento cheese spread
- Jam or jelly of choice
- Basil pesto
- Ham and havarti slices
- Pepperoni, mozzarella, and pizza sauce
Make It in Advance
- Follow the steps to shape the tree, but leave it unbaked. Then, place it on a baking sheet and cover the baking sheet with plastic wrap. Finally, store it in the fridge for up to 2 days and bake it before serving.
- If you end up with leftovers, just wrap them well or cover them tightly and keep at room temperature for up to 3 days. To reheat, cover it with foil and bake at 250°F for 8 to 10 minutes.
More Beautiful Christmas Recipes
- Red Velvet Christmas Cookies
- Star Bread
- Slow Cooker Apple Cider Punch
- Christmas Cranberry Pound Cake
- Easy Carrot Cake with Sugared Cranberries
Nutella Puff Pastry Christmas Tree
For the Pastry
For the Dip (Optional)
- ¼ cup Nutella, room temperature
- Pinch of coarse salt
- Mix the Nutella and salt for the pastry together in a small bowl. Set aside.
- On a sheet of parchment paper, lay out the sheets of puff pastry dough, one directly on top of the other.
- With a small, sharp knife, lightly score a triangle shape into the dough. Once you are happy with the shape, cut away the remaining puff pastry and set it aside for later use.
- Remove the top triangle of dough and set it aside. Spread the Nutella evenly on the bottom triangle, leaving about ¼ inch around the edges. Replace the top triangle of pastry.
- Lightly score two lines down the middle of the tree, to create a ½ inch thick “tree trunk.” Do not cut these lines; they are just guides.
- Starting from the base of the triangle, make the branches by cutting horizontally through the pastry, starting at the scored guidelines, and going all the way through to the outer edge of the triangle. Continue cutting lines ¾ inches apart, to make ¾ inch strips on both sides of the “tree trunk,” until you are about one inch away from the top.
- Gently twist each branch away from you, 2-4 times, until all of the branches are twisted
- Using the leftover puff pastry, cut two small rectangles, about 1×2 inches. Spread Nutella between the two rectangles, and sandwich them together. Tuck this rectangle into the base of the tree.
- Gently lift the edges of the parchment paper to transfer the paper along with the tree onto a baking sheet. If any parchment hangs over the edges of the baking sheet, trim it away with clean kitchen scissors. Lightly brush the top of the pastry with the egg and water mixture.
- Bake the tree at 400°F for 15 minutes, or until the top is golden-brown and the pastry is puffed up.
- Transfer the baked puff pastry Christmas tree to a cooling rack. Once it has cooled, sift confectioners sugar evenly over the top.
- For the optional dip, simply swirl the Nutella into a small dip bowl, and sprinkle it with coarse salt.
- Serve immediately.