Nutella Puff Pastry Christmas Tree

Thaw the puff pastry sheets (if using frozen) but make sure they are still cold.

Pre-heat oven to 190C / 370F (no fan) while chilling the pastry either in the fridge or freezer. Chilling will keep the pastries´ shape better.

Gently heat the Nutella in the microwave to make it more liquid then let it come to room temperature (do not use it hot).

Line one baking tray with parchment paper, no need to grease them as the puff pastry contains enough fat.

Unfold one sheet of the puff pastry sheets onto the parchment paper.

Spread the Nutella onto the pastry sheet dough using a spoon or offset spatula. Place the second sheet of puff pastry on top.

Cut out the Christmas tree pattern with the help of a sharp knife. Cut slits on both sides spacing them about 2cm / 1 inch apart leaving the center intact. Twist each strip of pastry twice, pressing the ends into the baking sheet.

Cut out stars to decorate your Christmas tree pastry with the help of a cookie cutter, then place them on the tree pattern.

If at any point the puff pastry becomes too warm to handle, pop it into the freezer for a few minutes to chill. Do not force the pastry while it is still hot, it would only make a mess.

Whisk one egg with a dash of milk then apply a light egg wash on top of the pastry.

Bake the puff pastry Christmas tree at 200C / 392F (no fan) for about 20 minutes or until the top is golden brown and the bottom is evenly baked. Cover the pastry with aluminum foil if it is browning too much.

Serve the Christmas tree puff pastry fresh dusted with powdered sugar. Any leftovers can be stored at room temperature for 2-3 days in an air-tight container.