Nutella Christmas Tree Pastry
This festive pastry brings together two simple elements—thawed puff pastry and Nutella—into a showstopping dessert that looks far more complicated than it actually is. The magic happens when you layer the chocolate spread between two sheets of pastry, cut the whole thing into a tree shape, twist the branches outward, and bake until everything puffs up golden and crispy. A dusting of powdered sugar finishes it off, and you’ve got a dessert that’s both elegant and approachable.
The beauty of this recipe is its simplicity. You’re not making pastry from scratch or fussing with temperamental dough. Instead, you’re working with store-bought puff pastry—which does most of the heavy lifting for you—and letting the oven transform it into something that looks like it came from a bakery. The whole project takes about 40 minutes from start to finish, with most of that time being hands-off baking.
Ingredients
Pastry base
- 2 SHEETS puff pastry, thawed
- 1/2 CUP Nutella or chocolate spread
Egg wash
- 1 egg (for egg wash)
- 1 TBSP milk
Finishing
- 1 TBSP powdered sugar
- 1 TSP vanilla extract
About the Ingredients
Puff Pastry
You’ll need two sheets of puff pastry, and the key word here is thawed. If you’re pulling these straight from the freezer, give them time to come to room temperature—usually 30 to 40 minutes on the counter. Thawed pastry is flexible enough to cut and shape without cracking or shattering. If the dough starts to warm up too much while you’re working with it, pop it back in the fridge for a few minutes. Cold pastry is easier to handle and will puff more dramatically in the oven.
Nutella or Chocolate Spread
Half a cup of Nutella (or any chocolate hazelnut spread you prefer) gets spread evenly across one pastry sheet before the second sheet goes on top. The spread acts as both a filling and an adhesive, holding the two layers together. Spread it all the way to the edges so that when you cut and twist the branches, the chocolate stays visible and doesn’t separate from the pastry.
Egg Wash
One egg whisked together with one tablespoon of milk creates the egg wash. This simple mixture brushes onto the twisted branches before baking and gives the pastry that beautiful golden-brown color and shiny finish. The milk helps the egg spread more evenly and prevents it from cooking too quickly on the surface.
Powdered Sugar and Vanilla Extract
Powdered sugar is dusted over the pastry right after it comes out of the oven while it’s still warm—the heat helps the sugar adhere and creates a light, snowy finish that’s both festive and delicious. The vanilla extract is listed in the ingredients but not used in the visible baking steps; you can reserve it for an optional glaze if you’d like to brush over the cooled pastry, or simply omit it.
How to Make It
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1 egg and 1 TBSP milk until well combined; set aside for egg wash.
- Place one puff pastry sheet on parchment paper and spread evenly with nutella.
- Top with the second pastry sheet, cut into a tree shape, and slice horizontal branches.
- Twist each branch away from the center, top with a pastry star, and brush with egg wash.
- Bake at 400°F (200°C) for 15-20 minutes until golden and puffed, then dust with powdered sugar.
Recipe Notes
- Whisk egg with 1 TBSP milk in a small bowl to create egg wash before brushing on pastry.
- Vanilla extract is included in ingredients but not used in the visible instructions; consider omitting or reserve for optional glaze.
- Ensure puff pastry is fully thawed before assembly to prevent cracking when cutting and twisting branches.
- Dust with powdered sugar immediately after baking while pastry is still warm for best adhesion.
How to Make It
Prepare Your Workspace and Oven
Start by preheating your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. Have all your equipment ready: a pastry knife or sharp knife for cutting, a small bowl for the egg wash, a fork or whisk for mixing, and a pastry brush for applying the wash.
Make the Egg Wash
In a small bowl, whisk together one egg and one tablespoon of milk until well combined. This is your egg wash, and you’ll set it aside until you’re ready to brush it onto the pastry. Whisking thoroughly ensures the egg and milk blend smoothly, which gives you an even coating.
Layer and Spread
Place one thawed puff pastry sheet on your parchment-lined baking sheet. Spread half a cup of Nutella evenly across the entire surface. You want an even layer so that every bite has chocolate flavor and so the two pastry sheets bond together properly. Take your time here—a spatula or the back of a spoon works well for spreading.
Once the Nutella is spread, carefully place the second pastry sheet on top. Press gently to help the two sheets stick together, but don’t press so hard that you squeeze out all the chocolate.
Cut and Shape the Tree
This is where the pastry becomes a Christmas tree. Using a pastry knife or sharp knife, cut the stacked pastry into a tree shape. Start with a wide base and taper toward the top to create that classic triangular silhouette. The exact proportions are up to you—just keep in mind that you’ll be cutting horizontal branches into the sides, so leave enough width for those slices.
Once you have your tree outline, make horizontal cuts from the outer edge toward the center, spacing them evenly. These cuts create the branches. Don’t cut all the way through to the center; stop about half an inch or so from the middle so the tree holds together.
Twist the Branches
Now comes the fun part. Gently twist each branch away from the center, rotating it slightly so the cut edges face outward. This twisting creates visual interest and helps the pastry puff up in different directions during baking. The twisted branches will look more dramatic and textured than flat ones.
Add the Star and Brush with Egg Wash
Cut a small pastry star from any leftover scraps and place it at the top of your tree. This adds a festive finishing touch. Using a pastry brush, brush the entire tree—including the star and all the twisted branches—with your egg wash. This coating is what gives the pastry its golden color and glossy appearance.
Bake Until Golden
Place the baking sheet in your preheated 400°F (200°C) oven and bake for 15 to 20 minutes. You’re looking for the pastry to puff up and turn golden brown. The exact time depends on your oven, so start checking around the 15-minute mark. The pastry should be crispy on the outside and the chocolate should be melted inside.
Finish with Powdered Sugar
As soon as the pastry comes out of the oven, dust it generously with powdered sugar. Do this while it’s still warm—the heat helps the sugar stick and creates that snowy, festive appearance. Use a fine mesh sieve or sifter to distribute the sugar evenly and avoid clumps.
Tips for Success
Thawed pastry is crucial. If your sheets are still cold or partially frozen, they’ll crack when you cut and twist them. Give them the full time to thaw on the counter before you start working.
Don’t skip the egg wash. It’s what transforms the pastry from pale to golden and gives it that bakery-quality shine. Even a thin, even coat makes a visible difference.
Work gently when twisting the branches. Puff pastry is delicate, and aggressive handling can tear it. Gentle twists are all you need to create the effect.
Dust with powdered sugar right after baking. The warmth helps it adhere; if you wait until the pastry cools, the sugar won’t stick as well and will slide off more easily.
Questions to Consider
Do you want to make this ahead? Since there’s no chilling time in this recipe, you’ll need to assemble and bake it fresh. However, you can prepare your egg wash and have your parchment paper ready earlier in the day, so assembly is quick when you’re ready to bake.
Can you use a different chocolate spread? Absolutely. Any chocolate or chocolate-hazelnut spread will work. The baking time and temperature stay the same.
What if your pastry tears while you’re cutting or twisting? Small tears are fine—they’ll seal up during baking as the pastry puffs. If you have a large tear, you can patch it with a small piece of pastry from your scraps and brush it with a bit of egg wash to seal it.
NUTELLA CHRISTMAS TREE PASTRY RECIPE
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1 egg and 1 TBSP milk until well combined; set aside for egg wash.
- Place one puff pastry sheet on parchment paper and spread evenly with nutella.
- Top with the second pastry sheet, cut into a tree shape, and slice horizontal branches.
- Twist each branch away from the center, top with a pastry star, and brush with egg wash.
- Bake at 400°F (200°C) for 15-20 minutes until golden and puffed, then dust with powdered sugar.
Notes
Recipe tips
- Whisk egg with 1 TBSP milk in a small bowl to create egg wash before brushing on pastry.
- Vanilla extract is included in ingredients but not used in the visible instructions; consider omitting or reserve for optional glaze.
- Ensure puff pastry is fully thawed before assembly to prevent cracking when cutting and twisting branches.
- Dust with powdered sugar immediately after baking while pastry is still warm for best adhesion.
