This Easy Christmas Tree Pastries Recipe turns two sheets of thawed puff pastry and creamy chocolate-hazelnut spread into golden, flaky holiday treats in about 40 minutes. The pastry is layered, cut into tree shapes, twisted to form branches, brushed with egg wash, and baked at 400°F until puffed and deeply golden.
Each pastry tree combines crisp, buttery layers with a rich Nutella center and a light dusting of confectioners’ sugar. They are simple enough for a busy Christmas morning, pretty enough for a dessert table, and especially fun when served as pastry pops on small wooden skewers.
Jump to RecipeWhy You’ll Love This Recipe
These Christmas tree pastries look like a centerpiece but require very little hands-on work. Store-bought puff pastry supplies the flaky layers, while chocolate-hazelnut spread adds sweetness and a smooth, nutty flavor without requiring a separate filling to cook.
The shaping technique is easy to learn: cut triangles, make branch-like slits, and twist each section. Even if every tree looks a little different, the finished batch will still feel wonderfully homemade and festive.
They are also versatile for holiday entertaining. Serve them with coffee at breakfast, arrange them beside cookies at a Christmas party, or let children decorate the cooled pastries with colorful sprinkles.
For another sweet addition to a holiday dessert table, our cake batter fudge makes a cheerful companion with its creamy texture and bright decoration.
Ingredients You’ll Need
The ingredient list is short, but each item has a useful purpose. Frozen puff pastry provides the structure, Nutella creates the chocolate center, and the egg wash encourages deep browning on the surface.
- Puff pastry: Use one 17.3-ounce package containing two sheets, fully thawed but still cold.
- Chocolate-hazelnut spread: Measure 1/2 cup, or about 150 grams, and spread it in a thin layer.
- Egg wash: Whisk one large egg with one tablespoon of water for a glossy, golden finish.
- Decorations: Confectioners’ sugar, sprinkles, and pearl sugar are optional but make the trees look extra festive.
- Skewers: Use 8 to 10 small wooden skewers or lollipop sticks if you want individual pastry pops.
Thaw the pastry according to the package directions, but do not let it sit at room temperature longer than needed. Cold pastry is easier to cut and twist, and it puffs more reliably in the oven.
How to Make It Step-by-Step
Step 1: Heat the oven to 400°F (200°C), or 375°F (190°C) if using a fan or convection oven. Line a baking sheet with parchment paper before shaping the pastry so it is ready when the trees are formed.
Step 2: Place one thawed pastry sheet on your work surface and spread the Nutella over it in a thin, even layer. Leave a small border around the edges, since a thick filling layer may squeeze out when the top sheet is pressed into place.
Step 3: Lay the second pastry sheet over the filling and press gently across the surface. This helps the layers hold together while preserving the puff pastry’s delicate structure.
Step 4: Cut the pastry into long triangular trees with bases about 2 to 3 inches wide. Aim for 8 to 10 similarly sized pieces, although the exact yield depends on how large you make each tree.
Step 5: Cut horizontal slits from both sides of each triangle toward the center, leaving the central strip uncut. Twist every branch section once or twice, working from the bottom toward the tip to create a recognizable tree silhouette.
Step 6: Move the trees to the parchment-lined baking sheet and insert skewers into their bases if desired. Handle them gently, especially if the filling has softened the pastry.
Step 7: Whisk the egg and water together, then brush the mixture lightly over the pastry. A thin coating is enough to encourage browning without weighing down the exposed layers.
Step 8: Refrigerate the shaped trees for about 10 minutes if the pastry feels soft or sticky. Bake for 18 to 22 minutes, watching for a deeply golden color and visibly puffed branches.
Step 9: Cool the pastries briefly before decorating. Dust them with confectioners’ sugar and finish with sprinkles or pearl sugar for a snowy, ornament-like appearance.
Pro Tips for Flaky Pastry Trees
Cold pastry is the most important part of this recipe. Work efficiently, and return the tray to the refrigerator for 10 to 15 minutes whenever the dough becomes sticky or loses its shape.
Use a light hand when spreading the chocolate-hazelnut filling. A thin layer gives every bite flavor while leaving enough room for the pastry to separate into crisp, airy layers during baking.
For clean cuts, use a sharp knife or pizza cutter and wipe it occasionally if Nutella builds up on the blade. If a tree twists unevenly, simply turn the branches in the same direction and gently reshape the triangle before baking.
Do not worry if a little filling shows through the cuts. The baked chocolate streaks add visual appeal, but large amounts of exposed filling can escape and make the pastry less flaky.
If you are planning a full holiday spread, these sweet trees can be balanced with hot pepper jelly served alongside crackers and cheese for a bright, spicy contrast.
Decorating and Serving Ideas
Confectioners’ sugar creates the simplest snowy finish. Sift it over the cooled trees just before serving so it remains bright and powdery.
For a more colorful presentation, add red and green sprinkles, tiny sugar pearls, or a mixture of both. Apply decorations while the pastry is still slightly warm, when they are more likely to cling to the surface.
Pastry pops are especially appealing for children and buffet tables. Insert the skewers before baking, then stand the finished trees in a glass or arrange them in a shallow bowl filled with wrapped candies.
Serve the pastries warm or at room temperature with coffee, hot chocolate, or tea. For a savory table, consider the pesto variation: use 1/2 cup pesto and 1/4 cup finely grated Parmesan instead of the Nutella.
When planning appetizers for the same gathering, our air fryer meatballs are a hearty option that can be prepared separately from these sweet pastries.
Storage, Make-Ahead, and Reheating
These pastries are best on the day they are baked, when the puff pastry is at its crispest. Once completely cool, store leftovers in an airtight container at room temperature for up to one day.
To refresh the texture, reheat the pastries briefly in a 300°F oven until warm. Avoid microwaving when possible, since microwave heat can soften the flaky layers.
You can shape the trees shortly before baking and chill them for about 10 minutes to firm the pastry. Keep the unbaked trees covered and cold, then brush with egg wash just before they go into the oven.
For a dessert table with several textures, pair these pastries with bright lime bars or tender caramel apples. The tart citrus and chewy caramel provide a pleasant contrast to the buttery chocolate pastries.
Common Questions
Can I use another filling? Yes. The researched savory variation uses 1/2 cup pesto and 1/4 cup finely grated Parmesan in place of the chocolate-hazelnut spread. Keep the filling layer thin regardless of which version you choose.
Why did my trees lose their shape? The pastry was likely too warm or was cut with too much pressure. Chill the shaped trees for about 10 minutes before baking, and move them carefully with a wide spatula.
How do I know they are finished? Look for pastry that is fully puffed and deeply golden, especially around the branches and edges. Bake for the full 18 to 22 minutes as needed, since pale pastry may still be underbaked in the center.
Can I skip the skewers? Absolutely. The wooden skewers or lollipop sticks are optional and are only needed when you want a handheld pastry-pop presentation.
For one more cozy seasonal treat, try our stovetop caramel apples as part of a relaxed dessert-and-coffee gathering.
Easy Christmas Tree Pastries
Ingredients
Method
- Heat the oven to 400°F (200°C), or 375°F (190°C) for a fan or convection oven. Line a baking sheet with parchment paper so the pastry trees release easily after baking.
- Place one thawed puff-pastry sheet on a lightly prepared work surface. Spread the Nutella evenly across the pastry, leaving a small border around the edges so the filling stays contained.
- Lay the second puff-pastry sheet directly on top of the chocolate layer. Press gently across the surface to help the two pastry sheets adhere without flattening the layers.
- Cut the layered pastry into individual triangular tree shapes, making each long triangle about 2 to 3 inches wide at the base. Depending on the size of the cuts, you should have approximately 8 to 10 trees.
- Make horizontal cuts into both sides of each triangle, moving toward the center while leaving the middle strip intact. Twist each cut section once or twice to create branch-like shapes, taking care not to pull the pastry apart.
- Transfer the shaped trees to the parchment-lined baking sheet, leaving a little space between them. Insert a small wooden skewer or lollipop stick into the base of each tree if you want to serve them as pastry pops.
- Beat the egg with the water in a small bowl. Brush a thin, even coating over the exposed pastry, avoiding pools of egg wash in the cuts and around the edges.
- Chill the shaped pastry for about 10 minutes if it has become soft, sticky, or difficult to handle. Bake for 18 to 22 minutes, until the trees are puffed and deeply golden.
- Let the pastries cool briefly on the baking sheet before moving them to a serving platter. Dust with confectioners’ sugar and add sprinkles or pearl sugar while they are still slightly warm.
Notes
Final Thoughts
This Easy Christmas Tree Pastries Recipe is proof that holiday baking can be both simple and spectacular. With thawed puff pastry, a thin layer of Nutella, and a few careful twists, you can create golden trees that look festive from every angle.
Keep the pastry cold, avoid overfilling, and give the trees enough time to puff and brown in the oven. Finish them with confectioners’ sugar or colorful decorations, then serve them slightly warm for crisp layers and a deliciously gooey chocolate center.
Whether you make them as breakfast pastries, dessert-table treats, or fun pastry pops, these Christmas trees are sure to disappear quickly.
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