Pin It The first time I made these Nutella pastry trees was on a chaotic December morning when my nephew insisted on helping me bake something festive. I'd grabbed puff pastry on autopilot and was rummaging through the cupboard when he pulled out a jar of Nutella with such certainty that I thought, why not? Ten minutes later, we were laughing as he attempted to cut tree shapes with a wobbling knife, and I realized this accident of a recipe was actually brilliant.
What struck me most was serving these warm to my family on Christmas Eve, watching my usually skeptical dad reach for a second one before the plate had even cooled. These pastries became our thing that year, the kind of small tradition that somehow makes the whole season feel a little more special.
Ingredients
- Puff pastry (2 sheets, about 250 g each): The foundation of everything—make sure it's thawed completely or it'll tear when you're trying to layer it, which I learned the hard way on attempt number two.
- Nutella (120 g): Room temperature works best because cold Nutella resists spreading and creates lumpy layers that don't cook evenly.
- Egg (1, beaten): This gives the trees that gorgeous golden sheen and helps them puff up beautifully in the oven.
- Powdered sugar (1 tbsp, optional): A light dusting at the end makes them look like they've been dusted with snow, though it's honestly optional if you're in a rush.
Instructions
- Set your stage:
- Preheat the oven to 200°C and line your baking tray with parchment paper—this prevents sticking and makes cleanup a dream. Having everything ready before you start means you won't scramble halfway through.
- Build your layers:
- Unroll both pastry sheets and spread Nutella evenly over one, leaving about a centimeter around the edges so it doesn't leak out when you cut. Press the second sheet on top gently, using a rolling pin if needed to seal the layers.
- Cut your trees:
- Use a sharp knife or tree-shaped cutter to cut shapes about 12–15 cm tall. The pastry should feel cool but pliable—if it warms up too much, pop it in the fridge for five minutes.
- Add the branches:
- This is where they get their personality—carefully cut shallow horizontal lines on both sides of each tree, leaving the trunk intact. Gently twist each branch outward for that twisted, festive look.
- Brush and bake:
- Brush each tree with beaten egg, which will turn them deep golden and help any flakes stay attached. Bake for 16–18 minutes until they're puffed and the color is a rich, even brown.
- The finish:
- Let them cool just enough to handle, then dust with powdered sugar if you want that snowy effect. They're perfect served warm when the pastry is still shattering.
Pin It There's something genuinely magical about pulling these out of the oven and seeing everyone's eyes light up, even when they know they're just puff pastry and Nutella. It's one of those recipes where the simplicity of the ingredient list somehow feels like a secret.
Variations to Try
Once you've made these a few times, you'll start experimenting. I've swapped Nutella for chocolate spread, almond butter mixed with chocolate, and even a thin layer of jam under the Nutella for a little tartness. Chopped hazelnuts or toasted almonds scattered between the layers add a wonderful crunch that transforms the texture completely. The beauty of this recipe is that it's a canvas—whatever you do, the pastry does the heavy lifting.
Timing and Make-Ahead Tips
I've found that preparing these early in the day, keeping them unbaked in the fridge, and popping them in the oven just before guests arrive means warm, crispy pastries with minimal last-minute stress. If you do make them ahead and need to reheat, a few minutes in a 180°C oven brings back that pastry crispness beautifully. They'll keep in an airtight container for a day, though they're honestly best enjoyed within a few hours when the pastry is at its peak.
Serving and Pairing Ideas
These deserve a little ceremony around them—serve warm with hot chocolate, coffee, or that rich mulled wine your neighbor makes. I've also paired them with a simple vanilla ice cream on the side for a contrast that shouldn't work but absolutely does. They're equally at home on a Christmas morning breakfast table or passed around as an afternoon treat.
- A dusting of cinnamon sugar adds warmth and spice if you want to elevate the flavor.
- These freeze beautifully unbaked—just pop them straight from the freezer into the oven and add two minutes to the baking time.
- Make extra because they disappear faster than you'd expect, and nobody minds eating pastry for dessert twice in one day.
Pin It These pastries have become my holiday shorthand for something that feels fancy but doesn't demand hours of your time. They remind me that the best memories around food come from the simple things made with care.
Recipe FAQs
- → What type of pastry is best for this treat?
Flaky puff pastry works best to provide a light, buttery texture that crisps up beautifully when baked.
- → Can I substitute Nutella with other spreads?
Yes, chocolate-hazelnut spreads or other creamy chocolate alternatives can be used for a similar flavor.
- → How do I shape the puff pastry into trees?
Cut the pastry into tree shapes using a knife or cookie cutter, then twist the branches gently to add decorative flair.
- → What’s the purpose of the egg wash?
Brushing with beaten egg creates a shiny, golden surface during baking for an appealing finish.
- → How should these pastries be served?
They are delicious warm or at room temperature, and can be dusted lightly with powdered sugar for extra charm.
- → Can I prepare these ahead of time?
They are best enjoyed fresh but can be reheated gently in the oven if needed without losing crispness.