Hello everyone and welcome to the kitchen!
We are in the midst of the Christmas magic and, let’s face it, between decorations, gifts, and dinners, there is never enough time!
For this reason, today I want to share with you a brilliant, super-fast, and striking recipe: the Puff Pastry Christmas Tree.
Forget complicated desserts and endless leavening. With just two rolls of puff pastry and a jar of your favorite jam, we will create a crunchy, warm, and beautiful dessert that will be the perfect centerpiece (and will disappear in an instant, I assure you!).
Making this tree is child’s play, even kids can help twist the “branches”.
Are you ready to make your Christmas table even sweeter?
Let’s get cooking!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 278.67 (Kcal)
- Carbohydrates 31.94 (g) of which sugars 13.73 (g)
- Proteins 3.15 (g)
- Fat 15.66 (g) of which saturated 2.26 (g)of which unsaturated 12.61 (g)
- Fibers 1.10 (g)
- Sodium 105.27 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 puff pastry
- 5.3 oz jam (Your choice)
- 1 egg yolk
- to taste powdered sugar
Tools
- 1 Baking tray Candy
Steps
Prepare the Base and Cutting
To start, unroll the first roll of puff pastry with its parchment paper, and place the second roll on top of it.
Draw the shape of a Christmas tree on the parchment paper or use a template.
With a sharp knife, cut both layers together, creating two identical shapes.
Carefully set aside the top layer and keep all the scraps, as we’ll use them for decorations!
Filling, Cutting, and Twisting
We are ready for the final assembly!
Take your favorite jam and spread it evenly on the layer of puff pastry left on the tray.
Remember to leave the edges free.
Carefully reposition the top layer of puff pastry and press lightly.
Now, create the branches: with the knife, make horizontal and parallel cuts along the sides of the tree, stopping about 3/4 inch from the central strip.
Take each branch and twist it on itself to create the twist.
From the leftover scraps, cut small circles to use as decorative “baubles”.
Finally, beat the egg yolk and brush the entire surface of the tree to give it a beautiful golden color when baked.
Baking and Resting
The tree is ready for baking!
Bake in a preheated oven at 356°F (fan) or 392°F (static).
Bake for about 15-20 minutes, or until the pastry is beautifully puffed, crispy, and golden brown.
Once removed from the oven, let it rest for about 5 minutes on a rack to cool slightly and ensure the base stays crisp.
Plating and Tasting
It’s time to serve your masterpiece!
Dust the tree generously with powdered sugar.
For a scenic effect, decorate the serving plate with a few stripes of jam, just like in the professional blogs!
Serve the tree warm or lukewarm.
The twisted branches can be pulled off and nibbled individually.
Remember: your tree is the perfect portion for 4 people as a dessert.
Useful Tips and Creative Variations
Storage:
Guaranteed Crunchiness
As with all masterpieces made with puff pastry, our Christmas Tree is irresistible when consumed warm or lukewarm, just out of the oven, because that is when it reaches its maximum crispiness!
If, against all odds, there are leftovers, you can store it at room temperature, covered, for up to one day.
We do not recommend the refrigerator, as the moisture from the jam and the cold would tend to soften the pastry.
If you want to revive its crispiness the next day, a quick pass in the oven (static at 356°F or in an air fryer) is all it takes.
Filling Variations:
Not Just Jam!
The true magic of this recipe lies in its incredible versatility: you can easily transform this dessert into a savory appetizer or a completely different sweet.
For a sweet and creamy variation, try the delicious hazelnut cream (Nutella), but be careful not to overdo the quantity and spread it at room temperature.
If you love spicier flavors, an apple and cinnamon compote (well-cooled before use) will be the winning choice.
But if you’re looking for an idea for an aperitif, the tree transforms into a fantastic savory appetizer!
You can opt for the classic basil pesto and Parmesan (adding sesame seeds before baking), or create a gourmet version by spreading creamy cheese (like goat cheese or Philadelphia) and adding thin slices of smoked salmon (in this case, add the salmon after baking the pastry).
❓ FAQ – Frequently Asked Questions about Puff Pastry Tree
Can I use round puff pastry instead of rectangular?
Yes, absolutely.
The important thing is to slightly roll out the round puff pastry with a rolling pin to get a slightly oval or rectangular shape and have enough surface to cut out the tree shape.
You might have slightly more side scraps.
How do I prevent the branches from opening during baking?
The secret is to make a full twist (at least 360° or two turns) and not just half.
Make sure to press the two layers of pastry well on the central strip and at the ends, so they adhere before baking.
If I use Nutella, do I need to bake it longer?
Generally, no.
The baking time remains the same (about 15-20 minutes at 356°F).
Nutella (or hazelnut cream) will melt inside without significantly altering the times.
Is puff pastry tree good cold?
It’s delicious warm or at room temperature.
Cold, it loses a bit of crispiness, but the flavor remains excellent.
To restore crispiness, a short pass in the oven is recommended, as indicated in the storage section.
Can I prepare the tree in advance and bake it later?
Yes, you can prepare the complete tree (filling and twisting included), cover it with plastic wrap, and store it in the refrigerator for up to 12 hours.
Brush it with the egg just before baking.
