Nutella Puff Pastry Trees

There's something magical about the kitchen in December when you're making something that looks more impressive than it actually is. I discovered these Nutella pastry trees one afternoon while browsing through a European cookbook, and I was immediately drawn to their simplicity—just puff pastry, chocolate-hazelnut spread, and a little bit of creative knife work. What hooked me was realizing I could make something that looked bakery-worthy without any special skills, which felt like a small kitchen victory waiting to happen.

I remember bringing a batch of these to my neighbor's Christmas Eve gathering, and watching faces light up when people realized they could twist and pull apart the pastry branches made me fall in love with this recipe all over again. The best part was how quickly they disappeared—not because they were fancy, but because they felt like edible decorations you were actually allowed to eat.

Ingredients

• 2 sheets puff pastry (about 250 g each): Make sure these are fully thawed before you start—cold pastry will crack when you try to spread the filling, and you want that smooth chocolate layer to hold everything together.
• 120 g Nutella or chocolate-hazelnut spread: The creamy filling that makes these trees taste like dessert and feel like indulgence in one bite.
• 1 egg, beaten: This egg wash is what gives the pastry that beautiful golden-brown shine that makes them look restaurant-quality.
• 1 tbsp powdered sugar (optional): A light dusting at the end adds a snowy, festive finish that's completely optional but feels just right for the season.

Instructions

Set your oven and prep your workspace:

Heat your oven to 200°C (400°F) and line your baking tray with parchment paper so the pastry won't stick and you can slide these beauties right onto a serving plate later.

Layer the pastry and filling:

Unroll one sheet of puff pastry and spread the Nutella evenly across it, leaving about 1 cm at the edges so nothing oozes out when you bake. Top with the second pastry sheet and press down gently so they stick together.

Cut out your tree shapes:

Using a sharp knife or tree-shaped cookie cutter, cut out trees about 12–15 cm tall. Don't worry about perfection here—rustic trees look charming. Roll up those scraps and cut more trees from them.

Create the branch detail:

Place each tree on your baking tray, then carefully make horizontal cuts on both sides of the trunk, leaving the center intact. This is where the magic happens—gently twist each branch outward so they curl and create that gorgeous decorative effect.

Add the golden finish:

Brush each tree with beaten egg, making sure you get into all those twisted branches for an even, glossy coat.

Bake until puffed and golden:

Bake for 16–18 minutes—you're looking for the pastry to puff up and turn a deep golden brown. The Nutella will warm through and the pastry will become crispy on the outside while staying tender inside.

Cool and serve:

Let them cool for just a few minutes, then dust with powdered sugar if you want that snowy look. Serve warm if possible, though they're lovely at room temperature too.

Save

The first time I served these at a holiday party, my sister took a photo before she ate one, which never happens at our family gatherings. That moment—when something homemade is impressive enough to pause for—reminded me why I love making food for people I care about.

Timing and Make-Ahead Options

These pastries are best enjoyed fresh from the oven when the pastry is still crispy and the chocolate inside is warm and soft. That said, I've learned they'll keep in an airtight container for a day, and you can revive them in a 160°C oven for about 5 minutes. If you're planning ahead, you can actually assemble the trees the night before, cover them, refrigerate them, and bake them fresh in the morning—the cold pastry holds the Nutella beautifully and bakes even more dramatically.

Flavor Variations Worth Trying

While Nutella is iconic for this recipe, I've experimented with other fillings based on what I had on hand or what mood I was in. A smooth chocolate spread works beautifully, or you can mix Nutella with a spoonful of hazelnut butter for extra depth. One time I sprinkled chopped hazelnuts or crushed pistachios on the Nutella layer before sealing with the top pastry sheet, and it added this wonderful textural crunch that felt surprisingly sophisticated.

Pairing and Serving Ideas

These trees are stunning on their own, but I've found they become something special when paired thoughtfully. Warm them up and serve with hot chocolate, coffee, or herbal tea, and suddenly you have a moment, not just a snack. For a more grown-up celebration, they're lovely with mulled wine or even a sparkling prosecco—the effervescence cuts through the richness beautifully.

• Dust with extra powdered sugar just before serving for a fresh, snowy appearance.
• Serve on a wooden board or festive plate to make them feel like a deliberate treat.
• Have them warm if possible—the warmth brings out the chocolate flavor and makes the pastry taste freshest.

Save

Making these trees has become a small December tradition in my kitchen, less because they're complicated and more because they remind me that impressive food doesn't have to be fussy. They're proof that with just puff pastry, Nutella, and a few minutes of your time, you can create something beautiful enough to make people smile.

Recipe Guide

→ What type of pastry works best?

Use puff pastry sheets to achieve light, flaky layers that puff beautifully during baking.

→ Can I substitute Nutella with another spread?

Yes, other chocolate-hazelnut or chocolate spreads work well and offer a similar creamy texture.

→ How do I shape the pastry into trees?

Cut out tree shapes from layered pastry sheets and twist the branches gently for a decorative effect before baking.

→ Is an egg wash necessary?

Applying beaten egg before baking gives the pastry a shiny, golden brown finish and helps the layers crisp nicely.

→ How should these pastries be served?

They are best enjoyed warm or at room temperature, optionally dusted with powdered sugar for added sweetness.