Okay, so imagine if a croissant and a Christmas ornament had a baby that decided to show up at your holiday party looking absolutely adorable and tasting even better. That’s what we’re dealing with here. Puff Pastry Christmas Trees are basically buttery, flaky puff pastry cut into tree shapes, filled with your choice of sweet filling (Nutella, jam, cream cheese, cinnamon sugar—you name it), twisted into gorgeous spirals, and dusted with powdered sugar to look like freshly fallen snow. They look like you spent hours making them, but they’re actually stupid easy. The kind of easy where you feel like you’re cheating but accept the compliments anyway. I made these for a holiday brunch once and people asked if I’d trained in France. Another person tried to commission me to make them for their entire office party. These pastries inspire French bakery assumptions and catering requests.
Why You’ll Love This Recipe
Ridiculously easy. Store-bought puff pastry does all the work. You just shape and bake. That’s it.
Showstopper presentation. These look like you went to pastry school. Nobody needs to know you didn’t.
Customizable fillings. Chocolate, fruit, cheese, cinnamon—make them exactly how you want them.
Kid-friendly project. Let kids help with the twisting and decorating. They’ll love it.
Perfect for gifting. Package a few in a cellophane bag with ribbon and you’ve got gourmet gifts.
Holiday magic. Nothing says Christmas like edible Christmas trees dusted with “snow.”
The Good Stuff You’ll Need
For the Pastry:
- 2 sheets frozen puff pastry, thawed (17.3 oz package—Pepperidge Farm works great)
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
- Optional: Coarse sugar or pearl sugar for sparkle
Filling Options (Choose Your Adventure):
Option 1: Nutella or Chocolate Hazelnut Spread
- 1/2 cup Nutella or chocolate spread
Option 2: Cinnamon Sugar
- 3 tbsp melted butter
- 1/3 cup brown sugar mixed with 1 tbsp cinnamon
Option 3: Cream Cheese
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Option 4: Fruit Preserves
- 1/2 cup raspberry, strawberry, or apricot jam
Option 5: Apple Pie Filling
- 1/2 cup apple pie filling, finely chopped
- Pinch of cinnamon
Optional Add-Ins:
- Mini chocolate chips
- Chopped nuts (pecans, walnuts, almonds)
- Dried cranberries, finely chopped
- White chocolate chips
- Caramel sauce drizzle
For Decoration:
- Powdered sugar for “snow”
- Royal icing drizzle
- Melted chocolate drizzle
- Silver or gold edible glitter
- Red and green sprinkles
- Mini star sprinkles for the “top”
Equipment:
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Small bowl for egg wash
- Fine-mesh sifter for powdered sugar
Let’s Do This
Step 1: Prep Your Puff Pastry
Remove puff pastry from the freezer and let it thaw according to package directions—usually about 40 minutes at room temperature.
Don’t microwave it or rush this process. Proper thawing is crucial.
The pastry should be cold but pliable, not warm and soft. If it gets too warm, it becomes sticky and impossible to work with.
Keep the second sheet refrigerated while working with the first.
Preheat your oven to 400°F (200°C) while the pastry thaws.
Step 2: Prepare Your Filling
If using Nutella: Just spread it straight from the jar. Easy mode activated.
If using cinnamon sugar: Mix brown sugar and cinnamon in a small bowl. Melt butter and set aside.
If using cream cheese: Beat softened cream cheese with sugar and vanilla until smooth and spreadable.
If using jam: Stir jam until smooth. If it has big fruit chunks, chop them smaller so they spread easier.
Have your filling ready before you roll out the pastry. Puff pastry waits for no one.
Step 3: Roll and Cut the Pastry
Unfold one sheet of puff pastry on a lightly floured surface.
Roll it out gently with a rolling pin to smooth any creases and make it slightly larger—about 10×12 inches.
Use a sharp knife or pizza cutter to cut the sheet lengthwise into strips. For Christmas trees, you want about 6-8 strips per sheet, each about 1.5 inches wide.
Cut the strips at a slight angle to create a longer, more dramatic triangle shape for your trees.
Alternatively, cut the pastry into large triangles (about 4-5 inches at the base) and skip the strip method. Both work.
Step 4: Fill the Strips
For each strip, spread your chosen filling down the center, leaving about 1/4 inch border on each edge.
Don’t overfill or it’ll ooze everywhere during baking. A thin layer is plenty—trust the process.
If using butter and cinnamon sugar: Brush the strip with melted butter first, then sprinkle generously with cinnamon sugar.
If using cream cheese or Nutella: Spread a thin, even layer with a butter knife or offset spatula.
Work quickly—if the pastry gets too warm, pop it in the fridge for 5 minutes before continuing.
Step 5: Create the Tree Shape
Starting at the wide end (the bottom of the tree), make diagonal cuts on both sides of the strip at an angle, about 3/4 inch apart.
You’re creating little branches. Cut from the edge toward the filling, leaving the center section (about 1 inch) intact.
Once all the cuts are made, start twisting. Take one strip and twist it 180 degrees (half a turn). Then take the strip from the opposite side and twist it the same way.
Continue alternating sides, twisting each strip outward to create that crisscross, braided tree effect.
At the top, pinch the end to a point to create the tree tip.
For the tree trunk, you can either use a small rectangle of pastry pressed at the bottom or skip it entirely.
Step 6: Apply Egg Wash
Beat one egg in a small bowl until smooth.
Use a pastry brush to brush the entire surface of each tree with egg wash. This creates that gorgeous golden-brown shine.
Don’t skip the egg wash. It’s the difference between pale, sad pastries and beautiful, golden ones.
Be gentle—don’t deflate the pastry layers by pressing too hard.
Optional: Sprinkle with coarse sugar before baking for extra sparkle and crunch.
Step 7: Bake to Golden Perfection
Line a baking sheet with parchment paper or a silicone baking mat.
Place the trees on the prepared sheet, spacing them about 2 inches apart. They puff up quite a bit.
Bake at 400°F for 15-18 minutes until puffed and deeply golden brown.
Don’t open the oven door during the first 12 minutes—puff pastry is dramatic and will deflate if disturbed.
They should be golden, crispy, and flaky. If they’re pale, give them another 2-3 minutes.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 8: Decorate Like a Pro
Once the trees are completely cool (or slightly warm if you’re impatient), dust generously with powdered sugar using a fine-mesh sifter.
The powdered sugar creates that “snowy” effect that makes these look magical.
Optional decorations:
- Drizzle with melted chocolate or white chocolate
- Pipe royal icing “garland” down the tree
- Add tiny star sprinkles at the top
- Dust with edible glitter for extra sparkle
- Press a small star candy at the tip before baking
Arrange on a festive platter and prepare for the compliments.
Serving Suggestions
These are basically perfect as-is, but here are some ideas:
- Serve warm for breakfast with coffee or hot chocolate
- Arrange on a tiered stand as a holiday dessert centerpiece
- Package individually as edible Christmas gifts
- Serve at holiday brunches, cookie exchanges, or parties
- Pair with mulled wine or eggnog for grown-up holiday vibes
- Make a “forest” display on a cake stand dusted with powdered sugar
- Serve with vanilla ice cream or whipped cream for dessert
Switch It Up
Savory Christmas Trees: Use pesto and mozzarella, or herb butter and Parmesan for savory versions.
S’mores Trees: Fill with Nutella and mini marshmallows. Toast under the broiler briefly.
Apple Pie Trees: Use apple pie filling with cinnamon. Serve warm with vanilla ice cream.
Lemon Cream Trees: Fill with lemon curd mixed with cream cheese.
Raspberry White Chocolate: Use raspberry jam and sprinkle white chocolate chips before twisting.
Maple Pecan: Brush with maple syrup, sprinkle with chopped pecans and cinnamon sugar.
Pumpkin Spice: Mix pumpkin puree with cream cheese, sugar, and pumpkin pie spice.
Cookies and Cream: Spread with vanilla frosting and crushed Oreos.
Caramel Apple: Use apple filling and drizzle with caramel sauce after baking.
Storage and Make-Ahead Tips
Puff pastry is best fresh, but you can prep ahead and store strategically.
Room temperature: Store baked trees in an airtight container for up to 2 days. They’ll soften slightly but still taste good.
Reheat to crisp: Warm in a 350°F oven for 5-7 minutes to restore flakiness.
Freeze unbaked: Assemble the trees completely, freeze on a baking sheet, then transfer to freezer bags for up to 1 month. Bake from frozen, adding 3-5 minutes to baking time.
Freeze baked: Cool completely, wrap individually, freeze for up to 1 month. Thaw at room temp and reheat briefly.
Prep ahead: Assemble the trees up to 4 hours ahead, cover loosely with plastic wrap, and refrigerate. Bake when ready.
Make dough fresh: Don’t thaw puff pastry more than 24 hours ahead or it gets too soft.
Dust sugar just before serving: Powdered sugar gets absorbed over time. Dust right before serving for the best “snowy” effect.
Why This Works So Damn Well
Puff pastry is a miracle ingredient. It’s made with hundreds of layers of butter and dough that puff up in the oven, creating those flaky, airy layers we love.
Store-bought is the secret. Making puff pastry from scratch takes literal hours and requires serious skill. Store-bought is just as good and takes 2 minutes.
Cold pastry is crucial. If the butter in the layers gets too warm before baking, it melts into the dough instead of creating steam, and you lose that puff and flakiness.
Egg wash creates shine. The proteins in egg wash brown beautifully in the oven and create that professional bakery gloss.
High heat is necessary. Puff pastry needs 400°F+ heat to create the steam that makes it puff. Lower temps make it soggy and flat.
Twisting creates the visual. The alternating spiral pattern shows off the layers and creates that tree silhouette that makes these recognizable.
Simple fillings work best. Too much filling weighs down the pastry and prevents proper puffing. A thin layer is all you need.
The cuts must go through. Each “branch” cut needs to go from edge to filling so it can twist properly. Half-cuts don’t create the effect.
When to Make These
Christmas Morning Breakfast: Bake these while opening presents. The house will smell amazing.
Holiday Parties: These are guaranteed conversation starters and photo subjects.
Cookie Exchanges: Bring something different that’s not actually a cookie but steals the show anyway.
Hostess Gifts: Bake, package beautifully, and gift. Better than wine.
Bake Sales: Price these high. They look expensive and will sell first.
Weekend Holiday Baking: Make these with kids as a fun, easy holiday project.
Questions People Actually Ask
Q: Can I use homemade puff pastry? A: You absolutely can, but why would you when store-bought is so good? If you insist, go for it.
Q: My pastry didn’t puff. What happened? A: It got too warm before baking, or your oven temp was too low. Keep it cold and bake at 400°F minimum.
Q: The filling leaked out everywhere. Help! A: You overfilled it, or didn’t seal the edges well. Use less filling and pinch the edges to seal.
Q: Can I make these ahead? A: Yes! Assemble and freeze unbaked, or bake and reheat. Fresh is best but both work.
Q: Do I have to use egg wash? A: For the best golden color and shine, yes. But you can skip it if needed—they’ll just be paler.
Q: My trees fell apart when I twisted them. Why? A: The pastry was too warm and sticky, or your cuts didn’t go all the way to the filling. Chill the dough and cut cleanly.
Q: Can I make these savory? A: Absolutely! Use pesto and cheese, spinach and feta, or herb butter and garlic. Skip the powdered sugar.
Q: The bottom is soggy. What did I do wrong? A: You might have overfilled, or your oven wasn’t hot enough. Use less filling and make sure your oven is fully preheated.
Q: How do I keep them crispy? A: Store uncovered or loosely covered at room temp. Airtight containers trap moisture and make them soft.
Print
Puff Pastry Christmas Trees
- Total Time: 40 minutes
- Yield: 8–10 pastry trees 1x
Description
Okay, so imagine if a croissant and a Christmas ornament had a baby that decided to show up at your holiday party looking absolutely adorable and tasting even better. That’s what we’re dealing with here. Puff Pastry Christmas Trees are basically buttery, flaky puff pastry cut into tree shapes, filled with your choice of sweet filling (Nutella, jam, cream cheese, cinnamon sugar—you name it), twisted into gorgeous spirals, and dusted with powdered sugar to look like freshly fallen snow. They look like you spent hours making them, but they’re actually stupid easy. The kind of easy where you feel like you’re cheating but accept the compliments anyway. I made these for a holiday brunch once and people asked if I’d trained in France. Another person tried to commission me to make them for their entire office party. These pastries inspire French bakery assumptions and catering requests.
Ingredients
For the Pastry:
- 2 sheets frozen puff pastry, thawed (17.3 oz package—Pepperidge Farm works great)
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
- Optional: Coarse sugar or pearl sugar for sparkle
Filling Options (Choose Your Adventure):
Option 1: Nutella or Chocolate Hazelnut Spread
- 1/2 cup Nutella or chocolate spread
Option 2: Cinnamon Sugar
- 3 tbsp melted butter
- 1/3 cup brown sugar mixed with 1 tbsp cinnamon
Option 3: Cream Cheese
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Option 4: Fruit Preserves
- 1/2 cup raspberry, strawberry, or apricot jam
Option 5: Apple Pie Filling
- 1/2 cup apple pie filling, finely chopped
- Pinch of cinnamon
Optional Add-Ins:
- Mini chocolate chips
- Chopped nuts (pecans, walnuts, almonds)
- Dried cranberries, finely chopped
- White chocolate chips
- Caramel sauce drizzle
For Decoration:
- Powdered sugar for “snow”
- Royal icing drizzle
- Melted chocolate drizzle
- Silver or gold edible glitter
- Red and green sprinkles
- Mini star sprinkles for the “top”
Equipment:
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Small bowl for egg wash
- Fine-mesh sifter for powdered sugar
Instructions
Step 1: Prep Your Puff Pastry
Remove puff pastry from the freezer and let it thaw according to package directions—usually about 40 minutes at room temperature.
Don’t microwave it or rush this process. Proper thawing is crucial.
The pastry should be cold but pliable, not warm and soft. If it gets too warm, it becomes sticky and impossible to work with.
Keep the second sheet refrigerated while working with the first.
Preheat your oven to 400°F (200°C) while the pastry thaws.
Step 2: Prepare Your Filling
If using Nutella: Just spread it straight from the jar. Easy mode activated.
If using cinnamon sugar: Mix brown sugar and cinnamon in a small bowl. Melt butter and set aside.
If using cream cheese: Beat softened cream cheese with sugar and vanilla until smooth and spreadable.
If using jam: Stir jam until smooth. If it has big fruit chunks, chop them smaller so they spread easier.
Have your filling ready before you roll out the pastry. Puff pastry waits for no one.
Step 3: Roll and Cut the Pastry
Unfold one sheet of puff pastry on a lightly floured surface.
Roll it out gently with a rolling pin to smooth any creases and make it slightly larger—about 10×12 inches.
Use a sharp knife or pizza cutter to cut the sheet lengthwise into strips. For Christmas trees, you want about 6-8 strips per sheet, each about 1.5 inches wide.
Cut the strips at a slight angle to create a longer, more dramatic triangle shape for your trees.
Alternatively, cut the pastry into large triangles (about 4-5 inches at the base) and skip the strip method. Both work.
Step 4: Fill the Strips
For each strip, spread your chosen filling down the center, leaving about 1/4 inch border on each edge.
Don’t overfill or it’ll ooze everywhere during baking. A thin layer is plenty—trust the process.
If using butter and cinnamon sugar: Brush the strip with melted butter first, then sprinkle generously with cinnamon sugar.
If using cream cheese or Nutella: Spread a thin, even layer with a butter knife or offset spatula.
Work quickly—if the pastry gets too warm, pop it in the fridge for 5 minutes before continuing.
Step 5: Create the Tree Shape
Starting at the wide end (the bottom of the tree), make diagonal cuts on both sides of the strip at an angle, about 3/4 inch apart.
You’re creating little branches. Cut from the edge toward the filling, leaving the center section (about 1 inch) intact.
Once all the cuts are made, start twisting. Take one strip and twist it 180 degrees (half a turn). Then take the strip from the opposite side and twist it the same way.
Continue alternating sides, twisting each strip outward to create that crisscross, braided tree effect.
At the top, pinch the end to a point to create the tree tip.
For the tree trunk, you can either use a small rectangle of pastry pressed at the bottom or skip it entirely.
Step 6: Apply Egg Wash
Beat one egg in a small bowl until smooth.
Use a pastry brush to brush the entire surface of each tree with egg wash. This creates that gorgeous golden-brown shine.
Don’t skip the egg wash. It’s the difference between pale, sad pastries and beautiful, golden ones.
Be gentle—don’t deflate the pastry layers by pressing too hard.
Optional: Sprinkle with coarse sugar before baking for extra sparkle and crunch.
Step 7: Bake to Golden Perfection
Line a baking sheet with parchment paper or a silicone baking mat.
Place the trees on the prepared sheet, spacing them about 2 inches apart. They puff up quite a bit.
Bake at 400°F for 15-18 minutes until puffed and deeply golden brown.
Don’t open the oven door during the first 12 minutes—puff pastry is dramatic and will deflate if disturbed.
They should be golden, crispy, and flaky. If they’re pale, give them another 2-3 minutes.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 8: Decorate Like a Pro
Once the trees are completely cool (or slightly warm if you’re impatient), dust generously with powdered sugar using a fine-mesh sifter.
The powdered sugar creates that “snowy” effect that makes these look magical.
Optional decorations:
- Drizzle with melted chocolate or white chocolate
- Pipe royal icing “garland” down the tree
- Add tiny star sprinkles at the top
- Dust with edible glitter for extra sparkle
- Press a small star candy at the tip before baking
Arrange on a festive platter and prepare for the compliments.
Notes
These are basically perfect as-is, but here are some ideas:
- Serve warm for breakfast with coffee or hot chocolate
- Arrange on a tiered stand as a holiday dessert centerpiece
- Package individually as edible Christmas gifts
- Serve at holiday brunches, cookie exchanges, or parties
- Pair with mulled wine or eggnog for grown-up holiday vibes
- Make a “forest” display on a cake stand dusted with powdered sugar
- Serve with vanilla ice cream or whipped cream for dessert
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: ~180 kcal
- Sugar: ~6g
- Sodium: ~120mg
- Fat: ~10g
- Carbohydrates: ~20g
- Protein: ~3g
