This puff pastry Nutella Christmas tree has two flaky layers of puff pastry filled with Nutella, twisted into branches, and dusted with powdered sugar snow.
This puff pastry Christmas tree looks impressive but takes just 4 ingredients and 15 minutes of prep.
A thick layer of Nutella is sandwiched between two sheets of store-bought puff pastry, then cut into a tree and twisted into branches.
It bakes up golden, crisp, and flaky, with a melty chocolate hazelnut center in every pull-apart piece.
Serve it for Christmas breakfast, a holiday party, or as a fun dessert to share.
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Why this recipe works
- Only 4 Ingredients: Puff pastry, Nutella, an egg, and powdered sugar are all you need.
- Store-Bought Pastry: Ready-made puff pastry makes it quick and easy.
- Pull-Apart Branches: Each twisted branch is the perfect single serving.
- Crisp and Flaky: The egg wash gives a golden, glossy finish.
- Festive Centerpiece: It looks bakery-made and is perfect for the holiday table.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
Puff Pastry: Two sheets of store-bought puff pastry, thawed but still cold, so they puff into flaky layers.
Nutella: A thick layer of chocolate hazelnut spread melts into the pastry as it bakes.
Egg Wash: One egg beaten with a tablespoon of milk or cream gives the tree a shiny, golden finish.
Powdered Sugar: Dusted over the top to look like snow. You can make your own by blending granulated sugar in a blender or food processor.
Step by Step Instructions
Shape the tree
1. Prep: Thaw the puff pastry until it unfolds easily but is still cold. Preheat your oven to 200°C (400°F).
2. Base: Unfold one sheet of puff pastry onto a parchment-lined baking sheet.
3. Spread: Spread the Nutella evenly over the pastry with a spatula, leaving a small border.
4. Top and Cut: Lay the second sheet on top. Use a sharp knife or pizza cutter to cut out a Christmas tree shape.
5. Stars: Cut 2 to 3 stars from the scraps with a small star cookie cutter and set them aside.
6. Branches: Cut 1-inch strips along both sides of the tree, leaving a trunk down the middle. Twist each strip away from you.
Bake
7. Egg Wash: Place a star on top of the tree. Beat the egg with 1 tablespoon of milk or cream and brush it over the pastry.
8. Bake: Bake for 20 to 30 minutes, until puffed and deep golden. Check after 20 minutes so it doesn't burn.
9. Dust: Dust with powdered sugar for a snowy look and serve warm.
Expert Tips
- Keep the Pastry Cold: Cold pastry is easier to cut and puffs up more. Chill it for 10 minutes if it gets soft.
- Leave a Border: Keep the Nutella slightly away from the edges so it doesn't leak out.
- Use a Sharp Knife: A clean cut keeps the layers separate so they puff up flaky.
- Twist Gently: Twist each branch 2 or 3 times for an even, pretty pattern.
- Dust Right Before Serving: Powdered sugar melts into warm pastry, so add it just before serving.
Troubleshooting
Why is my puff pastry soggy in the middle?
It was underbaked or too much Nutella was used. Bake until deep golden, and spread a thin, even layer of filling.
Why did my branches untwist?
The pastry was too warm. Chill the shaped tree for 10 minutes before baking so the twists hold.
Why did the Nutella leak out?
The filling went all the way to the edges. Leave a small border and press the edges of the pastry together.
Frequently Asked Questions
Yes. Thaw it in the fridge overnight or on the counter for about 30 to 40 minutes, until it unfolds without cracking but is still cold.
Yes. Biscoff spread, pistachio cream, cookie butter, or a thick jam all work. Use a thick spread so it doesn't leak out of the twists.
Place it in the center of the table and let everyone tear off a branch. It is best served warm, while the pastry is crisp and the Nutella is melty.
Storing
This tree is best the day it is baked. Store leftovers covered at room temperature for up to 2 days, and reheat in a 180°C (350°F) oven for 5 to 8 minutes to re-crisp.
Freezing
Unbaked tree: Freeze the shaped tree on the baking sheet until firm, then wrap it tightly for up to 1 month. Bake from frozen, adding 5 to 10 minutes.
Baked pieces: Freeze cooled branches in an airtight container for up to 1 month. Reheat from frozen in a 180°C (350°F) oven for 8 to 10 minutes.
Make It Ahead Of Time
Shape It Early
Assemble and twist the tree up to 1 day ahead. Cover it and keep it in the fridge, then egg wash and bake just before serving.
Substitutions
Filling: Use Biscoff spread, pistachio cream, or a thick jam instead of Nutella.
Egg Wash: Brush with milk or cream for a lighter golden color.
Dairy Free: Most store-bought puff pastry is dairy free, but check the label. Use a dairy-free chocolate hazelnut spread and brush with plant milk.
Variations
Pesto Tree: Swap the Nutella for pesto and Parmesan for a savory appetizer.
Cinnamon Sugar: Spread with soft butter and cinnamon sugar instead.
Hazelnut Crunch: Sprinkle chopped toasted hazelnuts over the Nutella.
Chocolate Drizzle: Drizzle melted white chocolate over the baked tree.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife or pizza cutter
- Small star cookie cutter
- Pastry brush
- Offset spatula
More Puff Pastry Desserts
Love easy puff pastry desserts? Try my apple pie with puff pastry, puff pastry apple tart, and strawberry turnovers!
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📖 Recipe
Puff Pastry Nutella Christmas Tree
Ingredients
- 2 sheets Puff pastry
- ¾ cup Nutella
- 1 Egg
- 1 tablespoon Milk or heavy cream for the egg wash
- 1 tablespoon Powdered sugar optional
Instructions
Shape the tree
- Prep: Thaw the puff pastry until it unfolds easily but is still cold. Preheat your oven to 200°C (400°F).
- Base: Unfold one sheet of puff pastry onto a parchment-lined baking sheet.
- Spread: Spread the Nutella evenly over the pastry with a spatula, leaving a small border.
- Top and Cut: Lay the second sheet on top. Use a sharp knife or pizza cutter to cut out a Christmas tree shape.
- Stars: Cut 2 to 3 stars from the scraps with a small star cookie cutter and set them aside.
- Branches: Cut 1-inch strips along both sides of the tree, leaving a trunk down the middle. Twist each strip away from you.
Bake
- Egg Wash: Place a star on top of the tree. Beat the egg with 1 tablespoon of milk or cream and brush it over the pastry.
- Bake: Bake for 20 to 30 minutes, until puffed and deep golden. Check after 20 minutes so it doesn't burn.
- Dust: Dust with powdered sugar for a snowy look and serve warm.
Notes
- Thaw the Pastry: Thaw it until it unfolds without cracking, but keep it cold.
- Cold Pastry Puffs Best: Chill the shaped tree for 10 minutes if the pastry gets soft.
- Leave a Border: Keep the Nutella slightly away from the edges so it doesn't leak.
- Thin Filling: A thin, even layer keeps the center from getting soggy.
- Twist Gently: Twist each branch 2 or 3 times for an even pattern.
- Watch the Oven: Check after 20 minutes, since ovens vary.
- Other Fillings: Biscoff spread, pistachio cream, or thick jam all work.
- Make Ahead: Shape the tree up to 1 day ahead and keep it covered in the fridge.
- Storage: Best the same day. Keep leftovers at room temperature for up to 2 days and reheat to re-crisp.
- Freezing: Freeze the unbaked tree or baked branches for up to 1 month.
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