Chocolate Hazelnut Puff Pastry Christmas Tree
A twisted puff pastry Christmas tree filled with chocolate-hazelnut spread, ready in about 50 minutes. Serves 6 to 8 and needs just three ingredients.
This tree-shaped pastry looks impressive but takes only three ingredients and about 50 minutes. The chocolate-hazelnut layer stays gooey inside the flaky, crisp twists.
Tips for Success
- Keep the pastry cold; if it softens, chill it for 10 minutes before cutting.
- Don’t let the filling reach the edges, or it will leak out.
- Use a sharp knife or pizza cutter for clean cuts.
- Avoid egg wash on cut edges so the layers puff.
Make-Ahead and Storage
Best eaten the day it’s baked. Keep leftovers in an airtight container at room temperature up to 3 days; the pastry will soften. Re-crisp in a 350°F oven for 5 minutes.
Variations
- Brush with milk instead of egg for an egg-free tree.
- Use raspberry jam and almonds instead of chocolate.
- Sprinkle with coarse sugar before baking.
Chocolate Hazelnut Puff Pastry Christmas Tree
Ingredients
Instructions
- Heat the oven to 400°F with a rack in the middle. Line a large baking sheet with parchment paper.
- Take the puff pastry out of the fridge just before using, since warm dough gets sticky. Unfold one sheet on a sheet of parchment.
- Warm the chocolate-hazelnut spread in the microwave for 15 to 20 seconds, just until spreadable but not hot.
- Spread the chocolate over the pastry, leaving a 1/2-inch bare border.
- Place the second pastry sheet on top and press the edges lightly to seal.
- Cut a tree shape: with a knife, trim a tall triangle, leaving a short stump at the bottom in the center. Cut leftover scraps into stars with a cutter.
- Slice 1-inch-wide strips from each side of the triangle toward the middle, stopping 1 inch from the center. These are the branches.
- Twist each branch two full turns, like a rope.
- Brush the tree and the stars with beaten egg. Sprinkle the hazelnuts over the top.
- Slide the parchment onto the baking sheet and put the stars around the tree.
- Bake 15 to 20 minutes, until puffed and deep golden brown.
- Cool 5 minutes, then dust with powdered sugar. Pull off branches to share.
Frequently Asked Questions
Can I make the puff pastry tree ahead?
Shape it up to 4 hours ahead, cover, and refrigerate. Brush with egg and bake just before serving.
Why did my branches unravel?
Twist each branch firmly, and press the end into the center. Make sure the pastry is cold when you twist it.
What if my pastry is rectangular?
A rectangular sheet works too. You will just get a taller, narrower tree.
