Pin it The first time I made these Nutella Christmas trees, I was standing in my kitchen on a gray December afternoon, feeling a bit overwhelmed by holiday baking expectations. I pulled out a sheet of puff pastry almost by accident, and then it hit me—why not combine something I actually loved (Nutella, always Nutella) with something festive that didn't require precision or fancy techniques? Twenty minutes later, I had a tray of golden, twisty little trees that looked like they belonged in a bakery window. My kitchen smelled like toasted hazelnuts and caramelized chocolate, and suddenly the holiday season felt manageable and delicious.
I brought a batch to a neighborhood potluck the following week, and watched people reach for a second one without even thinking about it. A friend's five-year-old declared them better than the store-bought gingerbread houses, and suddenly I realized these weren't just dessert—they were the kind of thing that makes people slow down and enjoy a moment together. Now every December, someone asks if I'm making those trees again.
Ingredients
- Puff pastry (2 sheets, about 250 g each): The foundation of everything here—buy the all-butter kind if you can, it browns better and tastes noticeably richer. Thaw it gently in the fridge rather than at room temperature, so it stays easy to work with without becoming greasy.
- Nutella (120 g): Spread it evenly but not too thick, or the filling will ooze out the sides while baking. A thin layer is actually more elegant and less likely to make things soggy.
- Egg wash (1 beaten egg): This is what gives the trees that gorgeous golden shine, so don't skip it even if it feels like an extra step.
- Powdered sugar (1 tbsp, optional): A light dusting at the end makes them look like they've been touched by snow, though it's purely cosmetic.
Instructions
- Set yourself up for success:
- Preheat your oven to 200°C (400°F) and line your baking tray with parchment paper while you work. This matters more than you'd think—a cold oven means the pastry steams instead of crisping.
- Layer your chocolate dream:
- Unroll one sheet of puff pastry and spread the Nutella evenly over it, leaving about a 1-cm border all the way around. Place the second pastry sheet on top like you're making a chocolate sandwich, and press gently so they stick together.
- Cut and shape:
- Using a sharp knife or a tree-shaped cookie cutter, cut out tree shapes roughly 12–15 cm tall. If your knife feels like it's dragging, you might need to let the pastry chill for 10 minutes first—cold pastry cuts cleaner.
- Add character with branches:
- Lay each tree on your prepared tray, then use a sharp knife to cut thin horizontal lines on both sides of the tree, leaving the center trunk untouched. This is where they get their personality—gently twist each branch to create a slightly wild, festive look.
- Paint with gold:
- Brush each tree generously with beaten egg, making sure to get into the crevices. You'll see them shimmer in the oven, and that's exactly the effect you want.
- Bake until magic happens:
- Pop them into the oven for 16–18 minutes, watching for that moment when they puff up and turn deep golden brown. The pastry should be crisp enough to shatter slightly when you bite it.
- Finish with a whisper:
- Let them cool for a few minutes, then dust lightly with powdered sugar if you like. They're best served warm, when the Nutella is still slightly soft.
Pin it I still remember my neighbor poking her head into my kitchen as these were cooling, and the way her face lit up. There's something about homemade pastry—the way it shatters, the smell, the care that's obvious in every twisted branch—that makes people feel genuinely welcomed.
Why Puff Pastry Is Your Secret Weapon
Puff pastry does the heavy lifting for you, and that's not a shortcut, it's smart baking. Those hundreds of delicate, butter-laminated layers are what create that shatter and puff, and honestly, there's no way to replicate it from scratch in 20 minutes. Buy good pastry, treat it gently, and let it do what it's designed to do. I learned this the hard way after once trying to make puff pastry myself for a dinner party—four hours later, I understood why professional bakers exist.
Customizing Your Trees
The beauty of this recipe is that it bends to whatever you have on hand or whatever mood you're in. Swap the Nutella for Speculoos spread, chocolate hazelnut spread from other brands, or even a simple chocolate ganache mixed with almond butter. I've added finely chopped hazelnuts or crushed pistachios sprinkled between the layers for extra texture, and it only makes them better. One time I got creative and added a thin layer of salted caramel under the Nutella, and it was honestly transcendent.
The Storage and Reheating Truth
These are best fresh from the oven, but life isn't always perfectly timed, and that's okay. Store them in an airtight container for up to two days at room temperature, and they'll stay crunchy. If they've softened, pop them back into a 180°C oven for 5 minutes to revive the pastry's snap. Serve them with hot chocolate, coffee, or mulled wine, and watch people's faces as they take that first bite.
- Make these the morning of your gathering so they're warm and at their most spectacular.
- If you're doubling the batch, you might need two baking trays—don't crowd them, or they'll steam instead of bake.
- Keep an eye on the oven during the last few minutes; every oven is different, and the line between golden and overdone is thinner than you'd think.
Pin it These trees have become my answer to the question of what to bring to a holiday gathering when you want something that feels special without spending your entire day in the kitchen. They're proof that some of the most impressive things we make are often the simplest.
Recipe Questions & Answers
- → How do I shape the pastry into Christmas trees?
Cut out tree shapes using a sharp knife or cookie cutter, then carefully slice and twist horizontal branches, leaving the trunk intact for a decorative effect.
- → Can I substitute Nutella with other spreads?
Yes, other chocolate-hazelnut spreads or similar creamy spreads work well and can add a unique taste to the pastries.
- → What is the best way to bake these pastries?
Bake on a parchment-lined tray at 200°C (400°F) for 16–18 minutes until puffed and golden brown for optimal texture and flavor.
- → Can these pastries be reheated after baking?
Yes, they can be gently reheated in the oven to restore crispness without losing flavor.
- → What sides pair well with these pastries?
Warm beverages such as hot chocolate or mulled wine complement the rich, nutty layers nicely during the holidays.