This Nutella Puff Pastry Christmas Tree is an easy festive bake that looks far more impressive than the effort involved. Flaky, golden puff pastry is filled with chocolate hazelnut spread and twisted into a Christmas tree, ready for everyone to tear off a branch and enjoy. Just 4 ingredients and perfect for Christmas morning or a festive party.
We always seem to have a big jar of Nutella in the cupboard at Christmas, and this is one of my favourite ways to use it. The kids love helping to twist the pastry branches, and it's lovely served warm with a mug of hot chocolate.
I usually prepare it on Christmas Eve, then pop it in the oven while everyone opens their stockings. No missing out on the Christmas morning fun!
Recipe update: This recipe was originally published on 2 December 2021 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Why You'll Love It
- Just 3 essential ingredients - All you need is ready-rolled puff pastry, Nutella and an egg, plus optional icing sugar for dusting.
- An easy festive bake - Simple enough to make with the kids, but impressive enough to be the centrepiece of a Christmas dessert table.
- Perfect for sharing - Everyone can pull apart the twisted pastry branches. It's ideal for Christmas parties, buffets or Christmas morning.
- Make ahead - Get all the preparation done on Christmas Eve, then brush with egg and bake when you're ready to serve.
- Easy to adapt - Swap the Nutella for Biscoff, add cinnamon sugar or use a different chocolate spread.
Recipe Overview
- How it works: Cut two matching puff pastry Christmas trees, sandwich Nutella between them, then cut and twist the branches before baking.
- Equipment: You'll need a large baking tray, baking paper, a sharp knife or pizza cutter and a pastry brush. No special Christmas tree cutter needed.
- Pastry quantity: We use 300g of pastry from two 320g ready-rolled sheets. Save the remaining pastry for another recipe or some extra chocolate twists.
- The result: 10 portions of crisp, golden, chocolate-filled pastry that everyone can tear and share. Best served slightly warm from the oven.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Puff pastry - We use two 320g sheets of ready-rolled puff pastry, but only 300g is needed once the Christmas tree shapes have been cut out. Save the leftover pastry to make little chocolate twists or use in another recipe. Ready-rolled pastry makes this recipe really quick and easy.
- Nutella - This is what gives the pastry its delicious chocolate hazelnut filling. We use Nutella, but any smooth chocolate spread will work. You could even try our healthier homemade Nutella. Warm the spread for a few seconds if needed to make it easier to spread without tearing the pastry.
- Egg - A whisked egg is brushed over the pastry before baking to give it a lovely golden colour and glossy finish.
- Icing sugar - Optional, but a little dusting once the pastry has baked makes it look like a snowy Christmas tree.
How to Make a Nutella Puff Pastry Christmas Tree
- Prep: Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a large baking tray with baking paper.
- Cut and fill the pastry. Cut a matching Christmas tree shape from each of the two puff pastry sheets. Place one tree on the lined baking tray and spread the Nutella evenly over it, right to the edges.
- Add the second layer and cut the branches. Carefully place the second tree on top, lining up the edges. Cut strips into both sides to create the branches, leaving an uncut section down the middle to form the trunk. Aim for branches roughly 2-3cm (about 1 inch) wide.
- Twist the branches. Gently twist each branch through a full turn (360°). The shorter branches at the top might only manage half a turn (180°), which is absolutely fine. Tip: If you're unsure how to twist the pastry without breaking it, watch the video above to see exactly how we do it.
- Decorate and glaze. Use some leftover pastry to cut out a star for the top of the tree, if you like. Brush the pastry all over with beaten egg.
- Bake. Bake for 15-18 minutes, or until the pastry is puffed up and golden brown. If it needs a little longer to become crisp, give it a few more minutes, keeping an eye on it.
- Cool: Leave to cool slightly before dusting with icing sugar and serving.
Puff Pastry Christmas Tree Variations
Nutella is definitely the star of this recipe, but there are plenty of other delicious ways to fill or flavour your Christmas tree.
Biscoff Christmas tree: Swap the Nutella for smooth Biscoff spread, or use a mixture of Nutella and Biscoff for the best of both.
Cinnamon sugar: For an extra festive flavour, brush the baked pastry with a little melted butter and sprinkle with cinnamon sugar. This is especially good if you're serving it warm.
Apple and cinnamon: You could also make a fruit version using finely chopped, softened apples with cinnamon and raisins. Make sure the apples are cooked, cooled and not too wet before using them, so the filling doesn't make the pastry soggy.
Serving Suggestions
This Nutella Christmas Tree is best served slightly warm, when the pastry is crisp and the chocolate filling is soft. It's lovely on its own for a festive breakfast or afternoon treat, but you could also serve it with fresh strawberries, raspberries, cream, custard or vanilla ice cream for dessert.
We particularly love ours with a hot drink after a winter walk. For a proper festive treat, serve it alongside our slow cooker hot chocolate or Christmas snowman hot chocolate.
If you're making a Christmas buffet or a festive afternoon tea, this also looks lovely alongside our Christmas star biscuits and Christmas snack mix. A big plate of fresh berries adds some colour and freshness alongside all the chocolate.
Make Ahead and Storage
One of the best things about this Nutella Puff Pastry Christmas Tree is that you can do the preparation in advance. Ideal when Christmas morning is already busy enough!
Reheat: Place the pastry on a baking tray and reheat at 180°C/160°C fan for around 5-10 minutes, until heated through and crisp again. Avoid the microwave if possible, as it can make the pastry soft rather than flaky.
Make ahead: Assemble the Christmas tree, including cutting and twisting the branches, then cover it well and keep it in the fridge overnight. Leave off the egg wash until you're ready to bake. You can put it straight into the oven from the fridge, although it might need a few extra minutes.
Store: This is best eaten freshly baked, when the pastry is at its crispiest. Leftovers can be kept in an airtight container in the fridge for up to 3 days. You may need to cut the tree into pieces so it fits.
Freeze: You can freeze leftover baked pastry for up to a month. Allow it to cool completely, then wrap individual branches and place them in a freezer bag or container.
Defrost: Defrost the frozen pastry thoroughly before reheating, preferably overnight in the fridge.
Dannii's Top Tips
- Let the pastry warm up slightly. Take it out of the fridge about 15 minutes before using it. If it's too cold, it can crack when unrolled. Don't leave it out for too long, though, or it will become too soft and sticky.
- Shape the tree on the baking tray. This is probably my biggest tip. Once you've cut and twisted all the branches, moving the uncooked tree can be tricky. Assemble it on baking paper on the tray so you don't have to lift it.
- Make the Nutella easier to spread. Warm it for 10-20 seconds in the microwave, if needed. You want it soft enough to spread, not hot or runny.
- Don't overfill the pastry. Spread the Nutella in an even layer. Too much filling can make the branches messy to twist and can leak out during baking.
- Keep the branches reasonably thick. Thicker branches are easier to twist without breaking, particularly towards the bottom of the tree. Don't worry if the shorter branches at the top don't twist as much.
- Keep the pastry cool. If it becomes very soft while you're working with it, put the tray in the fridge for 10 minutes before baking.
- Check the pastry rather than just the timer. Ovens vary, so look for pastry that's puffed up and golden, including around the thicker centre of the tree. If the top is browning too quickly, loosely cover with foil while it finishes baking.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Pastry cracks when unrolled | The pastry is too cold. | Leave it at room temperature for 10-15 minutes until flexible, but still cool. |
| Branches tear when twisted | The strips are too thin or being twisted too tightly. | Cut branches about 2-3cm wide and twist gently. The small branches at the top may only manage half a turn. |
| Nutella leaks out | Too much filling or pastry that's become too soft. | Spread the Nutella in a thin, even layer and keep the pastry cool. A little visible chocolate is normal. |
| Pastry becomes sticky | It's become too warm while preparing the tree. | Put the assembled tree in the fridge for 10 minutes before baking. |
| Centre is still soft or doughy | The thicker middle section needs longer in the oven. | Bake for a few more minutes until golden and cooked through. Loosely cover with foil if the edges are browning too quickly. |
| The tree breaks when transferring | The pastry is delicate, particularly while hot. | Assemble and bake it on a lined tray. Let it cool slightly, then use the baking paper and a wide spatula to transfer it. |
Frequently Asked Questions
The most important thing is not to add too much filling and to make sure the pastry is properly baked. Keep the puff pastry cool while preparing it, use a thin, even layer of Nutella and bake until the pastry is golden and puffed up. It's also best served freshly baked, as the pastry softens during storage.
Yes, frozen puff pastry works well. Just make sure it has completely defrosted according to the packet instructions before you start. If the pastry is still frozen in places, it can crack when you try to cut and twist the branches.
Yes! If you don't need a large tree, you can use one ready-rolled sheet of puff pastry, cut it in half and use the two halves to create a smaller version. You'll need less Nutella and the baking time may be a little shorter, so keep an eye on it.
This is much easier once the pastry has cooled slightly. Carefully lift the baking paper with the tree still on it and place it onto your serving board. Then gently slide the paper out from underneath, supporting the pastry with a wide spatula if necessary. Avoid lifting the whole tree by its branches, as they can break.
There will be quite a few offcuts after shaping the tree, but there's no need to waste them. Use a star-shaped cutter to make decorations for the tree or cut the leftover pastry into strips and make extra chocolate twists. Any plain offcuts can also be used in another puff pastry recipe.
More Christmas Dessert Recipes
If you've tried this Puff Pastry Nutella Christmas Tree, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Nutella Puff Pastry Christmas Tree
Recipe Video
Ingredients
- 300 g (10 ½ oz) of Ready rolled puff pastry - cut from 2x 320g/11.25oz rolls
- 180 g (⅔ cup) of Nutella
- 1 Egg - whisked
- Icing sugar - (optional)
Instructions
- Prep: Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a large baking tray with baking paper.
- Cut and fill the pastry. Cut a matching Christmas tree shape from each of the two puff pastry sheets. This will be about 300 g of Ready rolled puff pastry total.Place one tree on the lined baking tray and spread 180 g of Nutella evenly over it, right to the edges.
- Add the second layer and cut the branches. Carefully place the second tree on top, lining up the edges.Cut strips into both sides to create the branches, leaving an uncut section down the middle to form the trunk. Aim for branches roughly 2-3cm (about 1 inch) wide.
- Twist the branches. Gently twist each branch through a full turn (360°). The shorter branches at the top might only manage half a turn (180°), which is absolutely fine.
- Decorate and glaze. Use some leftover pastry to cut out a star for the top of the tree, if you like. Brush the pastry all over with 1 Egg (whisked).
- Bake. Bake for 15-18 minutes, or until the pastry is puffed up and golden brown. If it needs a little longer to become crisp, give it a few more minutes, keeping an eye on it.
- Cool: Leave to cool slightly before dusting with Icing sugar and serving.
Recipe Notes
- Shape the tree on the baking tray. This is probably my biggest tip. Once you've cut and twisted all the branches, moving the uncooked tree can be tricky. Assemble it on baking paper on the tray so you don't have to lift it.
- Make the Nutella easier to spread. Warm it for 10-20 seconds in the microwave, if needed. You want it soft enough to spread, not hot or runny.
- Keep the pastry cool. If it becomes very soft while you're working with it, put the tray in the fridge for 10 minutes before baking.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Melanie Muzio says
I love making this for my grands but would like to make it for a fancier occasion. How did you move it from the ugly baking sheet???
Lauren Michael Harris says
oh my gosh this is adorable! Definitely picking up a jar of Nutella to make this for Christmas with the kids this week!
Holley says
This recipe had me at, Nutella! This was absolutely delicious!
Savita says
It was super delicious, worth a try.
Amanda Wren-Grimwood says
Oh, anything Nutella for me and what a great Christmas family bake!
Danielle Wolter says
Ummm yes please! I will eat all the things nutella. We made this and just couldn't stop eating it - so good! I'll have to make another one for xmas lol!
Jacqueline Meldrum says
That looks gorgeous. It won't last long on Christmas Day. Have a fabulous Christmas xx
Xt says
If reheating, at what temperature in the oven do you recommend?
Dannii says
180C
Toni says
This is really adorable and tastes really amazing!! Perfect addition to our holiday favorites!
Gloria says
This is perfect for holiday brunches. Festive and fun for sure. Not to mention delicious.