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Easy Puff Pastry Christmas Tree Recipe for the Holidays

Easy Puff Pastry Christmas Tree

Two sheets of puff pastry are layered with chocolate-hazelnut spread, cut into a Christmas tree, twisted into branches, and baked until deeply golden. Finish with icing sugar for an easy holiday dessert that serves 8–10.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 sheets, approximately 320 g each Ready-rolled puff pastry, thawed if frozen
  • 200 g Chocolate-hazelnut spread
  • 1 Large egg, beaten
  • 1 tablespoon Water or milk, optional for thinning egg wash
Finishing
  • As needed Icing sugar or confectioners' sugar

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C), or 375°F (190°C) for a convection or fan oven. Line a large baking sheet with parchment paper.
  2. Place one sheet of puff pastry on the prepared baking sheet and spread the chocolate-hazelnut spread over the surface, leaving a narrow border around the edges.
  3. Lay the second pastry sheet directly on top. Cut the layered pastry into a large triangle, trimming the lower corners if needed, and reserve the excess pastry for a small star.
  4. Cut horizontal slits from the outside edges toward the center on both sides of the triangle. Leave an uncut strip down the middle to create the trunk.
  5. Twist each strip two or three times to form the branches. Keep the twists fairly even and avoid pulling the pastry too hard.
  6. Brush the shaped tree with beaten egg, thinning the egg with one tablespoon of water or milk if desired. Cut a star from the reserved pastry and place it at the top, then brush it with egg as well.
  7. Chill the assembled tree for 10–15 minutes if the pastry has become soft. This brief chill helps the butter in the pastry stay firm so the tree puffs more cleanly.
  8. Bake for 18–22 minutes, until the pastry is well puffed and deep golden brown. Cool for several minutes, then dust generously with icing sugar before serving.

Notes

Keep the puff pastry cold and use a thin, even layer of filling. Bake until genuinely golden brown rather than pale, since underbaked puff pastry can remain doughy in the center.