Now comes the fun part: shaping the tree. I cut the top into a simple triangle shape, forming the tip of the tree. Then I make long horizontal cuts down both sides of the triangle to form the branches, stopping about an inch before the center “trunk.” Each time I made this recipe in the past, I got faster and cleaner at this part; the trick is steady, confident cuts. Once the branches are cut, I twist each one gently—two full twists usually look perfect. If a branch tears a little, don’t panic; the pastry will puff and hide minor imperfections.
To finish, I brush the entire tree with egg wash, making sure to get all the edges and corners so it bakes evenly. I bake it at 375°F until it turns a gorgeous golden brown, usually about 18 to 22 minutes depending on my oven. The moment it comes out, the aroma of warm pastry and melted chocolate fills the kitchen, and it’s honestly irresistible. I let it cool for a few minutes before dusting with powdered sugar so the sugar doesn’t melt instantly.
Pro Tips for Best Results
The biggest lesson I learned when I first started making this recipe is that puff pastry does best when it’s cold going into the oven. If you let it sit out too long, the butter in the pastry softens and the layers won’t puff as beautifully. When I notice the pastry getting too soft while I’m working, I pop the whole tray into the fridge for ten minutes before baking—and it makes a huge difference.
Another tip is to twist each branch gently but firmly. If you twist too aggressively, the layers can tear or the Nutella will squish out the sides. But if you twist too lightly, the design won’t hold. After making this tree several times, I found that placing one hand at the base of the branch and twisting with the other gives me the cleanest shape. And don’t rush this part; the twists are what make the tree truly beautiful.
Also, don’t overload the pastry with Nutella. I know—it sounds like the more chocolate, the better. But too much filling causes leaking, burning, and messy branches that won’t twist properly. A thin, even layer gives the best results. And one last tip: always use parchment paper. I tried foil once when I ran out of parchment, and the tree stuck badly and ripped when I tried to remove it.
Common Mistakes to Avoid
One mistake I made early on was letting the puff pastry thaw too much. Warm pastry becomes sticky and impossible to shape cleanly, and I ended up with a lopsided tree more than once. Keep the pastry cold but pliable—that’s the sweet spot. If it gets too warm, just refrigerate it for a few minutes and try again.(See the next page below to continue…)