PASTRY CHRISTMAS TREE

Pastry Christmas Tree image

The original recipe for this cute holiday treat uses Nutella so I've posted as that, but I do not like the stuff so instead used a cinnamon sugar mix same as you'd use in cinnamon rolls. So cute and fun for that holiday treat. Treat in it Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. I also choose to drizzle with a green tinted glaze

Provided by Bonnie G 2

Categories Christmas

Time 45m

Yield 1 Pastry tree, 10 serving(s)

Number Of Ingredients 3

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Ingredients

1 (500 g) packet ready to roll puff pastry
5 tablespoons nutella, spread at room temeperature
1 egg, lightly beaten

Steps:

Preheat the oven to 350. Line a large baking tray with aluminium foil and grease with butter or coconut oil.
Roll out two sheets of puff pastry on a lightly floured surface to 11x13 in each. Lay the first sheet out on the prepared baking tray.
Very gently, score a rough shape of a Christmas tree (triangle) with a knife, just so that when you spread over the Nutella®, you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 2 in at the bottom of the puff pastry sheet for a tree trunk.
With the back of a spoon, spread the Nutella® thinly in the triangle area.
You should end up with a chocolate triangle.
Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you.
Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry.
At the base of the tree carefully cut away two strips either side to form the base of the tree trunk.
Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.
Finally the tree will be ready for twisting.
Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches.
Continue moving up the tree, twisting away from you as you go.
At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray.
Brush the entire tree with lightly beaten egg.
Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.