Save There's something about December that makes me want to fill the kitchen with chocolate and butter. My sister brought home a box of store-bought Christmas pastries one year, and while they were fine, I couldn't help but think they tasted like they'd been sitting in a warehouse since November. That afternoon, I pulled out puff pastry and Nutella, and within an hour, I had golden tree-shaped pastries that looked almost too pretty to eat—but tasted infinitely better. Now whenever the holidays roll around, these are the first thing I make.
I made these for my book club one snowy evening, and someone actually asked me to make them again the next month—which never happens with desserts I bring. The smell of them baking filled the whole house, and by the time people arrived, it was clear something special was happening in my kitchen. Even my neighbor, who's notoriously picky, had three.
Ingredients
- Puff pastry (2 sheets, about 250 g each): Make sure these are completely thawed at room temperature, or they'll tear when you try to spread the Nutella—learned that the hard way.
- Nutella (120 g): Use the real thing if you can; it spreads more easily than knock-offs and tastes noticeably richer.
- Egg (1, beaten): This creates that gorgeous golden shine and helps the pastry puff up beautifully in the oven.
- Powdered sugar (1 tbsp, optional): A light dusting at the end makes them look like they've been kissed by snow.
Instructions
- Get everything ready:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This takes two minutes and saves you from scrambling later.
- Build your foundation:
- Unroll the first sheet of puff pastry and spread the Nutella evenly across it, leaving about a 1-cm border so nothing squeezes out during baking. It should look generous but controlled.
- Create the sandwich:
- Carefully lay the second pastry sheet on top, pressing gently so the layers stick together. You're basically sealing in all that hazelnut goodness.
- Cut out your trees:
- Using a sharp knife or a tree-shaped cookie cutter, cut out trees about 12–15 cm tall. Don't rush this part—clean cuts make a real difference in how they look.
- Add character:
- With a sharp knife, carefully cut horizontal branches on each side of the tree, leaving the center trunk untouched. Gently twist each branch to give them dimension and personality.
- The finishing touch:
- Brush each tree with beaten egg, which is what gives them that gorgeous golden-brown color and makes them shine like they're fresh from a bakery.
- Bake until golden:
- Bake for 16–18 minutes until they're puffed up and deep golden brown. You'll know they're done when the pastry sounds crispy when you tap it.
- Cool and serve:
- Let them cool for a few minutes before dusting with powdered sugar if you like. Serve warm or at room temperature, and watch them disappear.
Save These pastries have this way of turning an ordinary afternoon into something festive. I made them for my kids' school holiday party, and the teacher asked for the recipe because apparently, they vanished within minutes. It felt good knowing something I'd made by hand was making people genuinely happy.
Why Puff Pastry Is Magic
Puff pastry is basically thousands of thin layers of dough and butter folded together, and when it bakes, the butter creates steam between those layers, making everything puff up and separate into crispy, golden sheets. It sounds complicated, but you don't need to make it from scratch—store-bought works beautifully here. The key is respecting it: don't overwork it, keep it cold until the last moment, and give it time in a hot oven to rise. I used to worry I was doing something wrong when I first started using it, but it turns out puff pastry wants to work with you.
Playing Around with Fillings
Nutella is the obvious choice and for good reason, but I've experimented with other spreads and found that Biscoff or even a good-quality chocolate spread works wonderfully. One December, I mixed Nutella with chopped roasted hazelnuts for extra crunch, and it elevated them to something special. The beauty of this recipe is its flexibility—you can adapt it based on what you have in the pantry or what you're craving.
Storage and Reheating
These are best eaten fresh and warm, but life happens, so here's what I do: store cooled pastries in an airtight container at room temperature for a day or two. To bring them back to life, pop them in a 180°C oven for about 5 minutes until they're warmed through and crispy again. Don't use the microwave or they'll turn into soft sadness.
- Serve them with hot chocolate, mulled wine, or even just with tea on a cold afternoon.
- If you're making these ahead for a party, bake them the morning of and reheat just before guests arrive.
- These also make a lovely gift—just pack them in a box with parchment between layers and tie it with a ribbon.
Save These Nutella pastry trees have become my edible tradition, the thing I make when I want to feel like the holidays have officially started. There's something really lovely about taking something simple—puff pastry, chocolate spread, and an egg—and turning it into something that makes people smile.
Recipe Guide
- → What type of pastry is best for this treat?
Flaky puff pastry works best for its crisp texture and ability to puff up nicely during baking.
- → Can I substitute Nutella with another filling?
Yes, you can use any chocolate-hazelnut spread or even other creamy chocolate spreads for a different flavor.
- → How do I achieve the twisted branch effect?
After cutting out tree shapes, carefully cut horizontal slits on each side and gently twist each branch for a decorative look.
- → Is it necessary to use egg wash?
Egg wash helps to create a shiny golden finish but can be omitted if preferred.
- → Can these puff pastries be prepared ahead of time?
They are best fresh but can be reheated gently in the oven if made earlier.