Save The first time I made these, I wasn't even planning to. I had leftover puff pastry sitting in my freezer and a jar of Nutella that'd been taking up shelf space, and suddenly my kitchen smelled like toasted hazelnuts and butter. My daughter wandered in asking what I was doing, and when I showed her the pastry trees I'd just cut out, she grabbed a knife and started adding branches without being asked. That's when I knew I'd stumbled onto something special—the kind of recipe that brings people into the kitchen just to watch.
I brought these to a holiday potluck last year, and they disappeared before I even finished setting down the platter. Someone's grandmother asked for the recipe, which felt like the ultimate compliment. The best part? They don't stay on the dessert table—people drift back to them all evening, sneaking one more while they chat.
Ingredients
- Puff pastry (2 sheets, about 250 g each): Make sure it's fully thawed before you start, otherwise it'll tear when you try to spread Nutella on it and you'll spend ten minutes cursing under your breath like I did once.
- Nutella (120 g): This is the star, so don't skimp or substitute with something too thick—it needs to spread smoothly or you'll spend forever trying to even it out.
- Egg (1, beaten): Your egg wash is what gives these their beautiful glossy finish, so don't skip it even though it seems like a small detail.
- Powdered sugar (1 tbsp, optional): The final dusting makes them look like they've been kissed by frost, but honestly they're gorgeous without it too.
Instructions
- Get your oven ready and prep your space:
- Preheat to 200°C (400°F) and line your baking tray with parchment paper. This takes just a minute but saves you from sticky pastry disasters later.
- Layer your pastry sheets:
- Unroll both sheets and spread Nutella evenly over one, leaving about a centimeter around the edge so it doesn't squeeze out when they bake. Place the second sheet on top and press down gently—you're making a chocolate hazelnut sandwich now.
- Cut your trees:
- Use a sharp knife or tree-shaped cutter to cut out trees about 12–15 cm tall. Don't throw away the scraps—re-roll them and cut more trees, because nobody ever made too many of these.
- Add the branches:
- This is where it gets fun. Using a small sharp knife, carefully cut horizontal lines on both sides of each tree, leaving the trunk untouched in the middle. Gently twist each branch outward for that twisted, decorative look that makes them look handmade.
- Brush and bake:
- Transfer trees to your tray, brush each one with beaten egg (you'll see them start to look shiny and professional immediately), then bake for 16–18 minutes until they're puffed and golden brown.
- Finish and serve:
- Let them cool just slightly so you don't burn your mouth, dust with powdered sugar if you want that extra festive touch, and serve warm or at room temperature.
Save There's something about serving these at a gathering that makes people smile before they even taste them. I watched my neighbor take a bite and close her eyes like she'd just tasted something from her childhood, and that's really what these are—a simple moment of joy with chocolate hazelnut filling and crispy, buttery pastry.
The Secret to Perfect Puffing
The real magic happens in those last few minutes of baking when the water in the puff pastry turns to steam and each layer puffs up separately. Don't open the oven door before 16 minutes—I know the temptation is there, but you'll let all that steam escape and mess with the rise. The egg wash helps those layers separate beautifully, creating that flaky, shattering texture that makes each bite sound as good as it tastes.
Storing and Reheating
These are absolutely best enjoyed fresh and warm, straight from the oven when the Nutella is still slightly soft and the pastry is at peak crispness. If you do have leftovers (which is rare), store them in an airtight container and reheat them in a 160°C oven for about 5 minutes to restore some of that crispness without drying them out completely.
Ways to Make Them Your Own
Once you've made these once, you'll start thinking about variations. I've experimented with different chocolate spreads, added a sprinkle of chopped hazelnuts or crushed pistachios before laying down the top pastry sheet, and even tried a drizzle of white chocolate on top after baking. You could toast some chopped almonds and press them onto the egg wash before baking, or dust with cinnamon sugar instead of just powdered sugar for a spiced twist. The base recipe is so forgiving that you can really play around with it.
- Hazelnuts or pistachios add crunch and complement the chocolate beautifully.
- A thin drizzle of melted chocolate after cooling makes them feel extra indulgent.
- Dusting with cinnamon sugar before baking gives you a subtle spiced flavor that pairs perfectly with hot chocolate.
Save These little pastry trees have become my go-to holiday gift and my secret weapon for impressing people at gatherings. There's something so satisfying about pulling a tray of golden, twisted trees out of the oven and watching faces light up.
Recipe FAQ
- → What type of pastry is best for these trees?
Using puff pastry sheets results in flaky, golden layers that complement the creamy filling perfectly.
- → Can I substitute Nutella with another spread?
Yes, any chocolate-hazelnut or similar creamy spread works well for the filling.
- → How do I shape the pastry into tree forms?
Use a sharp knife or tree-shaped cookie cutter to cut the dough; delicate twisting of branches adds a decorative touch.
- → Is brushing with egg necessary?
Applying beaten egg before baking enhances browning and gives the pastry a glossy finish.
- → Can these be prepared ahead of time?
These pastries are best fresh but can be reheated in the oven briefly if needed.