Nutella Puff Pastry Trees (Printable Version)

Flaky puff pastry folded with Nutella, shaped like trees, baked until golden and crisp for festive delight.

# Ingredient List:

→ Pastry

01 - 2 sheets puff pastry (each approx. 8.8 oz), thawed if frozen

→ 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 Make:

01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Unroll both sheets of puff pastry. Evenly spread Nutella over one sheet, leaving a 0.4-inch (1 cm) border around edges.
03 - Place the second puff pastry sheet on top, gently pressing to sandwich the Nutella.
04 - Using a sharp knife or tree-shaped cookie cutter, cut out tree shapes approximately 5–6 inches (12–15 cm) tall. Re-roll pastry scraps to create additional shapes as desired.
05 - Arrange tree shapes on the baking tray. Carefully cut horizontal slits on both sides of each tree to form branches, leaving the central trunk intact. Gently twist each branch to enhance decorative effect.
06 - Brush each tree generously with the beaten egg to promote browning.
07 - Bake in the preheated oven for 16–18 minutes, or until puffed and golden brown.
08 - Allow pastries to cool slightly. Optionally dust with powdered sugar before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • They look showstopping but take barely half an hour from start to table.
  • Kids go wild for them because they're fun to eat and feel special, while adults appreciate the flaky, Nutella-filled indulgence.
  • You can prep the whole tray and bake whenever you want, so they're perfect for holiday entertaining.
02 -
  • Don't skip the border when spreading Nutella—pastry needs clean edges to puff and seal properly, and a gooey filling that reaches the edges will leak during baking.
  • The gentle twist of each branch isn't just decorative; it actually helps them cook more evenly and creates those beautiful, crispy edges that make them taste even better.
03 -
  • Keep your puff pastry cold before baking—warm pastry doesn't puff as dramatically, so if your kitchen is hot, chill the assembled tray for fifteen minutes before sliding it into the oven.
  • When twisting the branches, be gentle but deliberate; you want them to look intentional and artful, not mangled, and a confident twist actually creates better texture as the layers separate during baking.
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