Go Back
–+ servings
Overhead of puff pastry Christmas tree with red and black bow and two hands grabbing for the pastry
Print Recipe
4.50 from 2 votes

Puff Pastry Christmas Tree

With store-bought puff pastry and a make-ahead chocolate sauce, this stunning Puff Pastry Christmas Tree holiday dessert will be ready to impress in no time.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: All Recipes, Dessert
Cuisine: American
Keyword: chocolate spread, holiday dessert, puff pastry, Puff Pastry Christmas Tree, tiktok
Servings: 10
Calories: 336kcal
Author: Kimberlee Ho

Equipment

Ingredients

Chocolate Spread

  • ¼ cup water
  • ½ cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ⅔ cup bittersweet chocolate finely chopped
  • 10 tablespoons unsalted butter room temperature, cubed

Puff Pastry Christmas Tree

  • 2 sheets puff pastry thawed
  • 2 tablespoons chocolate spread from recipe above or store-bought chocolate spread
  • 1 large egg yolk
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
US Customary - Metric

Instructions

Make the Chocolate Spread

  • In a small saucepan, combine the water, granulated sugar, unsweetened cocoa powder, and salt.
    Place the pan over medium heat and stir until the sugar and cocoa powder dissolve.
    Continue to heat the pan, stirring frequently, until it reaches a simmer. Once simmering, remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter.
    Whisk until the chocolate and butter melt and the mixture is completely smooth.
    Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, and refrigerate it until it thickens.
    ¼ cup water, ½ cup granulated sugar, 1 tablespoon unsweetened cocoa powder, ¼ teaspoon kosher salt, 1 teaspoon vanilla extract, ⅔ cup bittersweet chocolate, 10 tablespoons unsalted butter

Prepare Christmas Tree Puffy Pastry:

  • Line a baking sheet with parchment paper or silicone baking mat.
    Place puff pastry sheets on top of each other on lined baking sheet. Carefully cut out both puff pastry sheets in the shape of a Christmas tree, following the photos for guidance.
    Be careful not to cut through parchment or silicone mat. Reserve leftover puff pastry.
    2 sheets puff pastry
  • Remove top layer of puff pastry, setting aside on a clean countertop or another baking sheet.
    Spread chocolate spread in a thin layer on bottom sheet of puff pastry, leaving a ½ inch border.
    Place the second puff pastry sheet on top of chocolate spread, lining up the pieces so the tree cut-outs are directly on top of one another.
    Cut slits on both sides of tree spacing them about 1-inch apart, leaving the center of the tree intact. Follow photos for guidance.
    Twist each strip of pastry twice, pressing the ends gently but firmly into the baking sheet so they do not untwist.
    2 tablespoons chocolate spread
  • Using a star-shaped cookie cutter, cut out two star shapes from the leftover puff pastry.
    Spread one star layer with chocolate spread and place the other star shape layer of puff pastry on top.
    Place the star on the top of the tree, pressing down gently so the star sticks in place.
  • Whisk the egg yolk with ½ teaspoon water. Brush the top of the tree and star lightly with egg yolk mixture.
    Bake for 25-30 minutes at 400°F until golden brown. Allow to cool for 5 minutes.
    Lightly brush pastry with melted butter (you may not use it all) and sprinkle with cinnamon sugar. Serve with a side of warmed chocolate spread for dipping!
    1 large egg yolk, 1 tablespoon unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon ground cinnamon

Notes

  • The chocolate spread will thicken as it cools. However, it may be too thick to spread easily once it’s cooled completely in the fridge. Let it sit at room temperature for about 30 minutes prior to using or warm gently in the microwave by removing the lid and heating in 20 second increments at 50% power, stirring in between, until it reaches desired consistency. Store chocolate spread tightly covered in the refrigerator for up to two weeks.
  • Wrap leftover baked puff pastry tree in plastic wrap and store in the fridge for up to 4 days. Reheat in the oven at 350ºF for 10 minutes prior to serving.
  • Puff pastry inspired by Cafe Delites; Chocolate Spread recipe by Sugar Hero.

Nutrition

Serving: 1servings | Calories: 336kcal | Carbohydrates: 28.3g | Protein: 4.7g | Fat: 22.7g | Saturated Fat: 5.7g | Cholesterol: 21.7mg | Sodium: 134.3mg | Fiber: 1.2g | Sugar: 5.6g
QR Code linking back to recipe