Nutella Puff Pastry Trees (Print Version)

Golden puff pastry shapes filled with luscious Nutella, baked crisp for a festive holiday treat.

# What You’ll Need:

→ Pastry

01 - 2 sheets puff pastry, thawed (approximately 8.8 oz each)

→ Filling

02 - 4.2 oz Nutella or chocolate-hazelnut spread

→ Finish

03 - 1 egg, beaten (for egg wash)
04 - 1 tablespoon powdered sugar (optional, for dusting)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll both sheets of puff pastry. Spread Nutella evenly over one sheet, leaving a 0.4-inch border.
03 - Place the second puff pastry sheet on top to sandwich the Nutella. Using a sharp knife or tree-shaped cookie cutter, cut out tree shapes approximately 5 to 6 inches tall. Re-roll scraps to create additional shapes if desired.
04 - Transfer the tree shapes to the prepared tray. Carefully cut horizontal slits on each side of the tree, leaving the central trunk intact. Gently twist each branch outward for a decorative effect.
05 - Brush each tree with the beaten egg to achieve a golden finish upon baking.
06 - Bake for 16 to 18 minutes, or until the pastry has puffed and turned golden brown.
07 - Allow to cool slightly. Optionally, dust with powdered sugar before serving warm or at room temperature.

# Expert Hints:

01 -
  • They taste indulgent and decadent, but you're literally just layering two store-bought pastry sheets with Nutella—no fancy techniques required.
  • The contrast between the crispy, shattering puff pastry and the soft, creamy chocolate filling is genuinely addictive.
  • You can shape, bake, and serve them in under an hour, which means you can pull these off even during the holiday rush.
02 -
  • Don't skimp on the egg wash—it's the difference between a flat pastry and one that puffs magnificently and turns that deep, appetizing golden color.
  • If your Nutella layer is too thick, it will leak out during baking; a thin, even spread is all you need for flavor and texture.
03 -
  • Make sure your puff pastry is fully thawed before you start—cold pastry tears and frustrates, but room-temperature pastry is forgiving and easy to work with.
  • A good sharp knife makes cutting the trees clean and effortless; a dull knife will compress the pastry and prevent it from puffing.
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