Nutella Puff Pastry Trees (Printable)

Golden puff pastry layered with Nutella, shaped and baked to delight during festive occasions.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry, approximately 8.8 oz (250 g) each, thawed if frozen

→ Filling

02 - 4.2 oz (120 g) Nutella or chocolate-hazelnut spread

→ Finish

03 - 1 large 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 (1 cm) border around the edges.
03 - Place the second puff pastry sheet over the Nutella-covered sheet to form a sandwich.
04 - Using a sharp knife or tree-shaped cookie cutter, cut out Christmas tree shapes approximately 5 to 6 inches (12–15 cm) tall. Re-roll scraps to create additional shapes as desired.
05 - Transfer the cutouts onto the prepared baking tray. Carefully slice horizontal cuts on each side of the tree to form branches, keeping the trunk intact at the center. Gently twist each branch for a decorative touch.
06 - Brush the entire surface of each tree with the beaten egg to promote browning and shine.
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, then dust with powdered sugar if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look impressive enough to impress guests but take barely 40 minutes from start to finish.
  • Nutella does all the flavor work while puff pastry does all the drama with its golden, flaky layers.
  • Kids love decorating them and eating them even more, making this one of those rare recipes everyone actually wants to help with.
02 -
  • Don't skip the border when spreading Nutella; it's the seal that keeps everything contained and stops leakage from turning your pastry soggy.
  • The egg wash is non-negotiable if you want that magazine-cover golden finish—it makes a visible difference in the final result.
03 -
  • If your pastry is stubbornly cracking when you cut it, let it warm up another 5 minutes at room temperature—cold puff pastry is brittle pastry.
  • Don't open the oven door until the 16-minute mark; the blast of cool air interrupts the rise and can affect that perfect puff.
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