Pin to Board There's something magical about December mornings in my kitchen, especially when I'm making these Nutella pastry trees. A friend brought them to a holiday party years ago, and I watched everyone light up the moment they bit into that buttery, Nutella-filled crunch. I asked for the recipe that same night, and now they're the first thing I bake when December arrives, filling my whole house with that toasted hazelnut aroma that just screams Christmas.
I remember making these for my sister's open house last year, and someone ate three without realizing it because they were too busy talking. By the time she noticed they were gone, the whole batch had vanished. That's when I knew this recipe was a keeper, not just for the taste but for how it brings people together without anyone thinking twice about reaching for another.
Ingredients
- Puff pastry (2 sheets, about 250 g each): Thaw these fully at room temperature so they're pliable but not warm, and they'll puff beautifully in the oven.
- Nutella (120 g): The star of the show, spreading thin and even to avoid soggy centers—don't be tempted to overload it.
- Egg (1, beaten): This egg wash is what gives them that gorgeous golden sheen and helps any sparkly sugar stick.
- Powdered sugar (1 tbsp, optional): A light dusting after baking adds that festive finishing touch without overwhelming the chocolate flavor.
Instructions
- Prep the oven and pastry:
- Heat your oven to 200°C and line a baking tray with parchment while you work. Unroll your pastry sheets and let them relax for a minute so they don't snap when you spread the Nutella.
- Layer the filling:
- Spread Nutella evenly over the first sheet, staying about 1 cm from the edges to keep the layers sealed. This thin, even layer is what prevents the middle from becoming a gooey mess.
- Create the sandwich:
- Lay the second pastry sheet directly on top and press gently around the edges to seal everything together, trapping all that chocolate-hazelnut goodness inside.
- Cut your tree shapes:
- Use a sharp knife or a tree-shaped cutter to cut out trees about 12-15 cm tall. Don't worry about perfection—slight quirks make them more charming.
- Add the branch details:
- Here's where they get personality: with your knife, make shallow horizontal cuts along both sides of each tree, leaving the center trunk untouched. Gently twist each branch outward for that festive, slightly ruffled look.
- Egg wash and bake:
- Brush each tree with beaten egg, then slide them into the oven for 16-18 minutes until they're puffed and deep golden. You'll know they're done when the pastry sounds crispy when you tap it.
- Cool and finish:
- Let them cool on the tray for a few minutes, then dust with powdered sugar if you want that snowy effect. They're best served warm, when the chocolate is still soft inside.
Pin to Board What I love most is seeing these pastries become a tradition, not just a recipe. My nephew now asks if we're making the Nutella trees the moment November ends, and that simple question has become part of our family's rhythm.
Timing and Make-Ahead Options
You can assemble these trees up to a few hours ahead and keep them covered in the fridge before baking, which is perfect when you're juggling other holiday cooking. If you have leftovers, they reheat beautifully in a 160°C oven for about 5 minutes, though honestly they disappear quickly enough that you probably won't need to worry about that.
Flavor Swaps and Variations
While Nutella is iconic, I've experimented with other spreads depending on what I have on hand or what guests prefer. Chocolate-almond butter, hazelnut spread, or even a thin layer of chocolate ganache works wonderfully if you're feeling adventurous. Some people sprinkle chopped hazelnuts or crushed pistachios between the pastry layers for extra crunch and texture.
Serving and Pairing Ideas
These shine when served fresh and still slightly warm, but they're equally good at room temperature if you've made them ahead. The warmth of hot chocolate or mulled wine alongside them is essential—the drink softens the pastry just slightly and balances the richness of the chocolate.
- Dust them just before serving so the powdered sugar stays white and doesn't get absorbed into the pastry.
- Arrange them on a festive platter to make even a simple batch feel like a showpiece.
- They're substantial enough to be dessert but light enough to enjoy several without feeling too heavy.
Pin to Board These Nutella pastry trees have become my quiet favorite way to mark the season, a small ritual that tastes like both comfort and celebration. Every bite reminds me why simple, thoughtful recipes often become the ones we make year after year.
Common Questions
- → What type of pastry is best for this dish?
Using puff pastry sheets provides the flaky, buttery layers that complement the creamy Nutella filling perfectly.
- → Can I substitute Nutella with other spreads?
Yes, chocolate-hazelnut spreads or other chocolate spreads work well and can be customized with additional chopped nuts for extra texture.
- → How do I achieve the tree shape?
Cut the pastry into tree shapes using a sharp knife or a tree-shaped cookie cutter, then twist the branches slightly for a decorative look.
- → Is it necessary to use egg wash before baking?
Brushing with beaten egg gives the pastry a shiny, golden finish but can be omitted or replaced with a milk wash if preferred.
- → How should I serve these pastries for best flavor?
Serve them warm or at room temperature, optionally dusted with powdered sugar. Pairing with hot chocolate or mulled wine enhances the festive experience.
- → Can these pastries be reheated?
Yes, gently reheating in the oven helps maintain the crispiness and warms the filling without compromising texture.