Ingredients:

  • 2 sheets ready-rolled puff pastry (about 500g total), cold
  • 1 large egg, room temperature
  • 1 teaspoon milk or double cream
  • 9 ounces (250g) Nutella (Chocolate Hazelnut Spread), room temperature
  • 1 tablespoon cocoa powder (optional)
  • 2 tablespoons icing sugar (confectioners’ sugar), for dusting
  • Sprinkles (optional, as desired)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  2. Gently unroll the first sheet of puff pastry directly onto the lined baking sheet. If Nutella is too stiff, warm it slightly (30 seconds in the microwave). Spread the Nutella evenly over the first pastry sheet, leaving a small (1 cm / 1/2 inch) border around the edges. Optionally, sprinkle with cocoa powder.
  3. Carefully unroll the second sheet of pastry and place it directly on top of the first, ensuring the edges align. Gently press down to seal the layers. Transfer the layered pastry sheet (still on the baking paper) to the freezer or fridge for 15–20 minutes. This chilling is crucial for clean cuts.
  4. Once chilled, use a sharp knife or pizza cutter to trim the edges, forming a large isosceles triangle (the tree shape). Cut a small, rectangular trunk shape (about 5 cm wide and 5 cm high) at the bottom.
  5. Working from the centre line of the tree outwards, cut horizontal strips (branches) on both sides, leaving a central, uncut vertical line about 3 cm wide that runs from the top of the trunk to the tree's peak. The branches should be roughly 1.5–2 cm wide.
  6. Starting with the lowest branches, carefully lift the strip, twist it away from you twice (or three times for longer branches), and lay it back down. Repeat this for all branches, twisting each pair in opposite directions for visual symmetry.
  7. Whisk the egg and milk/cream vigorously to create a smooth egg wash. Brush the entire surface of the pastry with the egg wash. If using sprinkles, scatter them over the pastry now.
  8. Place the baking sheet in the preheated oven. Bake for 18–20 minutes, or until the pastry is puffed, deeply golden brown, and the Nutella filling is bubbling slightly.
  9. Remove from the oven and let it cool on the tray for 5–10 minutes. Just before serving, dust generously over the baked tree with icing sugar (the 'snow'). Serve warm.