Chocolate and Hazelnut Puff Pastry Christmas Tree
- Jar of chocolate hazelnut spread (I use Nutella)
- 2 packets of ready-rolled puff pastry
- 1 egg, beaten
- Icing sugar, for dusting
Preheat the oven to 200C/180C fan/ gas mark 6.
Remove the puff pastry sheets from the fridge and leave at room temperature for 10 minutes, then unroll one and leave on the baking sheet. Place on a baking tray and cut into the shape of a Christmas tree. Spread the pastry with a generous amount of chocolate hazelnut spread.
Lay the second sheet of pastry over the top of the first and cut out the shape of the tree beneath.
With a sharp knife score two lines from top to bottom, 2cm either side of the middle, but make sure you don’t go all the way through the pastry. Use these lines as a guide. Cut from the line out to the edge every 2cm from top to bottom.
Starting from the bottom, twist each strip away from you to create a swirl. Continue until all the strips have been twisted.
Brush the beaten egg over the top of the pastry and bake for 10–15 minutes or until the pastry is golden brown. Leave to cool, then transfer to a platter or serving board.
