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Get in the mood for Chirstmas with this amazing recipe for a Nutella Christmas Tree! Made with our delicious coconut oil, this will make the kids happy!
1/2 teaspoon Coconut oil
500g / 17oz puff pastry
4 tablespoons chocolate-hazelnut spread
1 egg, lightly beaten
- Preheat oven to 190°C / 375°F.
- Line a baking tray with aluminium foil and grease with the coconut oil.
- Cut puff pastry in half; roll into two 33x40cm / 13-16in 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.
CategoryCoconut Oil, Liquid Coconut Oil, Natural Coconut Oil, Baking, VideosCuisineDessert
Ingredients
1/2 teaspoon Coconut oil
500g / 17oz puff pastry
4 tablespoons chocolate-hazelnut spread
1 egg, lightly beaten
Directions
1
- Preheat oven to 190°C / 375°F.
- Line a baking tray with aluminium foil and grease with the coconut oil.
- Cut puff pastry in half; roll into two 33x40cm / 13-16in 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.
