Easy Nutella Puff Pastry Christmas Tree Recipe — Festive Holiday Treat

The perfect Christmas dessert—an easy and elegant Nutella Puff Pastry Christmas Tree that’s flaky, buttery, and filled with sweet hazelnut-chocolate flavor and a hint of salt. This pull-apart pastry is ideal for holiday parties and makes a beautiful centerpiece as well as a crowd-pleasing snack.

This festive treat combines store-bought puff pastry with a small amount of Nutella and a pinch of salt for contrast. To assemble, you cut two matching pastry triangles, spread the Nutella on one, then layer the second triangle on top. After scoring a small “trunk” and cutting horizontal strips to form branches, each strip is twisted to reveal the filling. The tree bakes up golden and puffed, and the branches pull apart easily—perfect for sharing.

Ingredients For Puff Pastry Christmas Tree

• Nutella: A few tablespoons, at room temperature.
• Salt: A pinch to enhance flavor.
• Puff Pastry: Two sheets of frozen puff pastry, thawed until pliable.
• Egg: One egg beaten with a tablespoon of water for an egg wash.
• Confectioners Sugar: A tablespoon for dusting.
• Coarse Salt (optional): A small pinch for sprinkling on the optional dip.

How to Make a Nutella Puff Pastry Christmas Tree

This recipe is quick and fun to assemble. The technique creates an impressive, shareable pastry with minimal effort.

1. Prep: Preheat the oven to 400°F (200°C). In a small bowl, mix the Nutella with a pinch of salt and set aside.
2. Shape the Tree: Place the two thawed puff pastry sheets on a piece of parchment paper, one on top of the other. Lightly score a triangle shape into the dough, then cut away and reserve the excess pastry.
3. Fill: Remove the top triangle and spread the salted Nutella on the bottom triangle, leaving a 1/4-inch border. Replace the top triangle.
4. Score the Trunk: Lightly score two parallel lines down the center to mark a half-inch trunk—do not cut through.
5. Cut Branches: From the base upward, cut horizontal strips about 3/4-inch apart on both sides of the trunk, stopping about an inch from the top.
6. Twist: Twist each strip gently away from you two to four times to form the tree’s branches.
7. Make the Base: Use leftover pastry to cut two small rectangles (about 1×2 inches). Spread a little Nutella between them and sandwich together to form a trunk base; tuck it under the tree.
8. Egg Wash and Bake: Transfer the tree on the parchment to a baking sheet, trim any excess parchment, and brush the pastry with the egg wash. Bake 15 minutes or until golden and puffed.
9. Finish: Cool on a rack, then dust with confectioners sugar.
10. Optional Dip: Spoon 1/4 cup Nutella into a small bowl, swirl with the back of a spoon and sprinkle with coarse salt for a dipping sauce.

Recipe Tips

• Thaw Properly: Puff pastry should be thawed and pliable but still cool. If it’s too cold it can crack; if too warm it becomes hard to work with.
• Use a Small Knife: A paring knife gives cleaner, more precise cuts for the branches and trunk markings.
• Repair Tears: Small tears are easy to patch with extra pastry; brush with egg wash to help seals seams before baking.

Variation Ideas

Swap the Nutella for savory or sweet fillings for different occasions. Try:

• Spinach-artichoke dip
• Pimiento cheese spread
• Your favorite jam or jelly
• Basil pesto
• Ham and Havarti slices
• Pepperoni, mozzarella, and pizza sauce

Make It in Advance

• Assemble the tree up to the point of baking, place it on a baking sheet, cover with plastic wrap, and refrigerate for up to 2 days. Bake before serving for best results.

Storing Leftovers

• Store leftover pieces at room temperature in an airtight container for up to 3 days. To reheat, wrap in foil and warm at 250°F (120°C) for 8–10 minutes to refresh the pastry.

More Beautiful Christmas Recipes

• Red Velvet Christmas Cookies
• Star Bread
• Slow Cooker Apple Cider Punch
• Christmas Cranberry Pound Cake
• Easy Carrot Cake with Sugared Cranberries