Save There's something magical about December afternoons spent in a warm kitchen, and these Nutella pastry trees capture that feeling perfectly. I stumbled upon this recipe one year when I was desperately searching for something festive that wouldn't take all day, and honestly, the combination of flaky puff pastry and that creamy chocolate-hazelnut center felt like an instant win. My kitchen smelled incredible—that buttery, toasted aroma mixed with rich Nutella—and within minutes, my family was gathered around asking if they could sneak one before they'd even cooled. It became our unofficial holiday signature, the kind of treat people now expect to see on our table come Christmas time.
I'll never forget watching my nephew's eyes light up when he bit into one of these—he was convinced I'd spent hours in the kitchen, and I loved letting him believe it. The twist he put on the branches was so earnest, like he was sculpting fine art, and somehow that made the whole experience feel less about the recipe and more about the moment itself. Those little imperfections he created are what I remember most, not a perfectly plated dessert.
Ingredients
- Puff pastry (2 sheets, about 250 g each): Make sure these are thawed completely before you start, or they'll crack and refuse to cooperate—learned that the hard way during a rushed December afternoon.
- Nutella (120 g): This is your star ingredient, so use something you'd actually enjoy eating straight from the jar, because honestly, quality matters here.
- Egg (1, beaten): This creates that gorgeous golden-brown sheen that makes people think you're a baking wizard.
- Powdered sugar (1 tbsp, optional): A light dusting at the end adds a subtle sweetness and makes them look freshly made from a Parisian bakery.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line your baking tray with parchment paper while you work—this prevents any sticky surprises later.
- Layer your Nutella:
- Unroll one sheet of puff pastry, spread Nutella evenly across it leaving a small border (this keeps things neat), then place the second sheet on top like you're making a chocolate-hazelnut sandwich. Press down gently so they stick together.
- Cut your trees:
- Using a sharp knife or tree-shaped cutter, carefully cut out your tree shapes—about 12–15 cm tall works perfectly. Don't stress about them being identical; the slight variations actually make them more charming.
- Add those decorative branches:
- Here's where the magic happens—with your knife, carefully score horizontal lines on both sides of each tree, leaving the trunk in the middle. Gently twist each branch outward, and you'll see them transform into something that actually looks like a festive tree.
- Brush with egg wash:
- This is the detail that makes people think you know what you're doing—brush each tree with beaten egg for that restaurant-quality golden-brown finish.
- Bake until golden:
- Pop them in the oven for 16–18 minutes until they're puffed and gorgeously golden. You'll smell them before you see them.
- Finish with a dusting:
- Once they've cooled slightly, a light dusting of powdered sugar adds that final festive touch—optional but honestly worth it for the look.
Pin it I remember my sister asking me to make these for her office holiday party, and I was genuinely nervous—until everyone came back for seconds and thirds, and suddenly these simple little pastries were the talk of her workplace. It's funny how something so uncomplicated can become the centerpiece of a memory, how a combination of store-bought pastry and chocolate spread can feel like real accomplishment.
The Puff Pastry Secret
The beauty of puff pastry is that it does most of the work for you, and I've learned to stop fighting that and just lean into it. The steam trapped between those delicate layers is what creates all that flakiness, so resist the urge to poke and fidget with them before they go in the oven. Once they hit the heat, you'll watch them puff up in real time, and it never gets old—there's something genuinely satisfying about that transformation.
Making Them Your Own
One year I got creative and swapped Nutella for a chocolate and almond spread, and while it was delicious, I found myself missing that specific hazelnut flavor we've grown to love. That said, the beauty of this recipe is that it's genuinely flexible—you could add crushed hazelnuts for extra crunch, or try a different chocolate spread entirely. The structure is solid, so the filling is really your playground.
Serving and Storage
These are absolutely best enjoyed fresh and warm, straight from the oven when that contrast between crispy and melty is at its peak. If you're planning ahead, you can bake them in the morning and give them a quick refresh in a warm oven before serving—they revive beautifully and taste almost as good as fresh.
- Serve alongside hot chocolate, coffee, or even mulled wine for a properly festive moment.
- Store any leftovers in an airtight container at room temperature for up to two days, though honestly they rarely last that long.
- These freeze surprisingly well before baking, so you can assemble them days ahead and just pop them in the oven when you need them.
Pin it These Nutella pastry trees have become more than just a dessert for us—they're the edible reminder that the best holiday moments often come from the simplest ideas. Every December, I make a batch, and every single time, they bring exactly that same warmth and joy they did the first time.