The very first time I made a Puff Pastry Christmas Tree, my entire kitchen smelled like warm, sweet pastry magic, and I remember standing there thinking, “How is something this pretty so ridiculously easy?” I still get a little excited every single time I unroll those puff pastry sheets because I know what’s coming—the golden, flaky layers that puff beautifully in the oven and the rich chocolate hazelnut spread that melts into every twist. When I pulled my first one out of the oven, the whole house smelled like a bakery, and seeing that gorgeous tree shape made me feel like a holiday baking genius. It instantly became one of those recipes I reach for every year because it’s festive, fun, and honestly just makes me happy to make and share.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers that “wow” moment without stress or complicated steps. From my experience, it’s one of those treats that looks like it took a lot of time, skill, and patience, but really it’s just simple puff pastry and a smooth filling with a few strategic cuts and twists. You get the perfect combination of crisp, buttery layers paired with the creamy richness of Nutella, and the whole thing comes together in under 30 minutes. Whether you’re making it for guests, a holiday party, or just because you want something special, this recipe gives you maximum magic for minimal effort—and that’s exactly why I make it every single year.
Ingredients
- 2 sheets frozen puff pastry, thawed
- ¾ cup Nutella (or other chocolate hazelnut spread)
- 1 egg, beaten (for egg wash)
- 2 tablespoons powdered sugar (for dusting)
- Optional: crushed candy canes, sprinkles, or chopped hazelnuts
I’ve tried making this with other fillings, including jams and homemade chocolate ganache, but Nutella gives the best texture and flavor. If your puff pastry feels stiff, let it thaw a little longer—too cold and it cracks, too warm and it gets sticky. For the egg wash, don’t skip it; it’s what gives the pastry that beautiful glossy, golden color. And trust me on this: if you’re adding toppings like sprinkles or crushed candy canes, add them after baking so they don’t melt or burn.
Equipment Needed
- Baking sheet
- Parchment paper
- Sharp knife or pizza cutter
- Pastry brush
- Rolling pin (optional, but helpful)
- Cooling rack
A pizza cutter is honestly my favorite tool for the “tree branch” cuts because it glides cleanly through the pastry without pulling. A parchment-lined baking sheet keeps the pastry from sticking and makes cleanup fast. I’ve made this without a rolling pin, but sometimes puff pastry sheets aren’t perfectly even, so a quick roll helps them match up. And don’t skip the cooling rack—placing the baked tree on it allows air to circulate so the bottom stays crisp instead of getting soggy.
Step-by-Step Instructions
When I start making the Puff Pastry Christmas Tree, the first thing I do is unroll both pastry sheets and place one on a parchment-lined baking sheet. If the pastry has visible creases, I gently roll it with a rolling pin just to smooth everything out. Then I warm the Nutella slightly—just 10 to 15 seconds in the microwave—because spreading it cold is a nightmare. I always remind people not to overheat it; if it’s too hot, it will make the pastry wet and harder to work with.
Next, I spread the Nutella in an even layer across the entire sheet, stopping just before the edges. If you’re like me, you’ll be tempted to use more Nutella than the recipe calls for, but trust me, too much filling will ooze out everywhere during twisting. Once the first sheet is covered, I place the second pastry sheet on top and press it down gently to remove any air pockets. A soft touch works best—you don’t want to flatten the pastry layers completely, just help them stick.(See the next page below to continue…)