This spectacular pastry and chocolate Christmas tree is so easy to make. Just chocolate hazelnut spread sandwiched between two layers of puff pastry. Simple but wow-factor for pre-Christmas celebrations and parties.
- 1/2 teaspoon coconut oil (we love Olivado)
- 500g puff pastry (we love Paneton)
- 4 tablespoons chocolate-hazelnut spread (we use Nutella)
- 1 egg, lightly beaten
- Preheat oven to 190 degrees Celcius.
- Line a baking tray with aluminium foil and grease with the coconut oil
- Cut puff pastry in half; roll into two 33x40cm sheets on a lightly floured surface.
- Place 1 puff pastry sheet on the prepared baking sheet. Lightly score puff pastry into the shape of a triangle with a wide base.
- Spread room-temperature chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
- Roll up the second sheet of puff pastry and place on the tip of the triangle; roll down to cover the chocolate spread. Score top puff pastry sheet into a triangle; cut out carefully to avoid tearing aluminum foil. Pull away excess pastry.
- Cut away 2 strips at the bottom of the triangle to form the base of a tree trunk. Score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
- Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
- Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.