Add a show-stopping breakfast (or dessert!) to your holiday table with this easy and festive recipe for a Puff Pastry Christmas Tree. It’s filled with your choice of jam or Nutella and dusted with a snowy shower of powdered sugar. Best of all, you only need four simple ingredients to create this pull-apart Christmas tree!
Table of Contents
Food has taken on a festive holiday shape many times around here, from Marshmallow Wreaths to Christmas Tree Cupcakes. Because there’s nothing more merry than edible art!
This recipe for a Puff Pastry Christmas Tree comes together in minutes and is as delicious as it is quick to make.
All you need is a box of store-bought puff pastry and this simple tutorial, which turns a few slices and twists into the ultimate Christmas breakfast or celebratory dessert.
My puff pastry tree features a semi-secret ingredient…
The addition of fresh rosemary pairs perfectly with the sweet jam and lends an added pop of flavor to each buttery bite. It’s an optional but incredibly delicious add-on.
Ready to wow holiday guests with edible art that takes minutes to make? Read on for the recipe and find more inspiration for Christmas tree-inspired snacks!
- Puff pastry: You’ll need one (17.3-ounce) package for this recipe, which can be found in the freezer section of your grocery store. Thaw it according to the package directions.
- Raspberry jam: I love the pairing of this sweet-tart jam with the buttery puff pastry, but feel free to swap in your favorite jam or preserves, like apricot, strawberry or even fig.
- Fresh rosemary: Finely minced, this herb brings a hint of savory earthiness that complements the jam.
- Egg: Whisked with water to create an egg wash that gives your pastry its signature golden, glossy finish.
See the recipe card for full information on ingredients and quantities.
- Prep and roll out the puff pastry. Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly flour your work surface, then unfold one sheet of puff pastry. Use a rolling pin to roll it into a 9×12-inch rectangle.
- Cut the tree shape. Using a sharp knife or pizza wheel, cut the rectangle into a large triangle. Save the scraps and cut out a 3×2-inch rectangle to form the tree trunk. Place the triangle on the prepared baking sheet and position the trunk at the base.
- Add the filling. Stir together the raspberry jam and minced rosemary in a small bowl. Spread the mixture evenly over the triangle and trunk.
- Top with the second layer. Roll out the second sheet of puff pastry as you did the first. Cut out another triangle and rectangle, then place them over the jam layer, gently pressing the layers together.
- Create the branches. Starting 3 inches from the top of the triangle, make 1-inch cuts down both sides, leaving a 1-inch section intact down the middle. Whisk the egg with 1 tablespoon of water and brush it over the puff pastry. Carefully twist each strip to create the tree branches.
- Bake. Bake for 12 to 15 minutes, or until golden brown and puffed.
Dust the tree with confectioners’ sugar for a snowy look. Serve warm or at room temperature.
Recipe Variations
One of the best things about this holiday puff pastry recipe is how easy it is to customize with any spreadable filling. Here are a few of my favorites:
- Basil pesto: For a savory holiday appetizer, swap the jam and rosemary for pesto (this homemade basil pesto recipe is my go-to!). Top it with a sprinkle of shredded Parmesan cheese over the branches, and serve with marinara sauce on the side for dipping.
- Nutella: A sweet treat that’s always a hit! We’re big fans of this chocolate hazelnut spread, but Hershey’s chocolate spread works great, too.
- Cookie butter.
- Olive tapenade: This is another delicious savory option for serving this pull-apart Christmas tree as an appetizer.
- Your favorite jam: Whether it’s strawberry, apricot, or cranberry, any jam, jelly or preserve you love will work beautifully in this recipe!
- Puff pastry works best when it’s kept cold. If it starts to soften while you’re working with it, pop it back in the fridge for a few minutes before assembling. This helps the pastry puff up beautifully in the oven.
- When adding your filling, be sure to spread it evenly and not to overfill—less is more to keep the pastry from becoming soggy.
- For an extra festive touch, I like to sprinkle some coarse sugar on top of the pastry before baking for a sugary sparkle.
- Serve warm. This puff pastry Christmas tree is best served warm out of the oven, so be sure to enjoy it fresh. If it cools down, you can reheat it in the oven for a few minutes to restore its crispiness.
Puff Pastry Christmas Tree Video
Ingredients
- All-purpose flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry, thawed
- 1/4 cup raspberry jam
- 2 teaspoons minced fresh rosemary
- 1 large egg
- Confectioners' sugar, for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold one sheet of puff pastry. Using a rolling pin, roll it into a 9×12-inch rectangle.
- Using a sharp knife or pizza wheel, cut the rectangle into a large triangle. Cut a 3×2-inch rectangle from the scraps to form the tree trunk.
- Place the triangular piece of puff pastry on the baking sheet and place the tree trunk at the bottom of the triangle.
- In a small bowl, stir together the jam and rosemary. Spread it into an even layer across the tree and trunk.
- Lightly flour your work surface and unfold the second sheet of puff pastry. Roll it into a 9×12-inch rectangle and cut out the same triangle and rectangle shapes.
- Place the second triangle atop the first triangle covered with the jam. Place the second rectangle atop the first rectangle covered with the jam. Gently press the two layers together.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the eggwash atop the puff pastry.
- Using a sharp knife or pizza wheel, start 3 inches from the top of the triangle and make 1-inch cuts down the sides while leaving a 1-inch section down the middle. Twist the strips.
- Bake the puff pastry until it is golden brown and puffed, 12 to 15 minutes. Remove it from the oven, dust it with confectioners' sugar and serve.
Kelly’s Notes
- Customize your puff pastry Christmas tree with any spreadable filling you love! Try basil pesto with Parmesan for a savory appetizer, Nutella or cookie butter for a sweet treat, or olive tapenade for bold, briny flavor. Any jam or preserve works beautifully, too.
- This puff pastry Christmas tree is best served warm out of the oven, so be sure to enjoy it fresh. If it cools down, you can reheat it in the oven for a few minutes to restore its crispiness.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Is there a way to make a savory version also?
Absolutely! You could do this same technique but use pesto, marinara sauce (a thicker, less watery version) or olive tapenade.
Bought puff pastry, did not realize the recipe needed two sheets, as the pastry pack I bought was 15oz and I cut it before I knew I needed two layers if the pastry only came with one longer roll. It still tasted great with one layer, as I used the extra to do a braid across the top.
I used more jam that the quantity provided, 3/4 cup.
I make this every Christmas ans it’s always a hit
I’m so glad to hear that you enjoy the recipe, Cynthia!
Sounds easy, looks great! You mention chocolate as an alternate to jam. Should chocolate sauce be lightly spread on dough, omitting rosemary? Or, how about Nutella? Thanks and happy holidays.
Hi Frannie! Nutella would work best. Enjoy!
Can I add a sweetened cream cheese filling with the raspberry?
Absolutely, Chris!
This Christmas Tree pastry is beautiful and looks delicious! I am will be making it soon, but am concerned it may be too fragile to transfer from baking sheet to presentation tray without falling apart. None of the comments mention this issue, am I worrying needlessly?
Hi Margaret! It’s actually pretty sturdy once it’s baked and I’ve never had an issue transferring it. Just make sure you let it cool completely before making the transfer. Enjoy!
ABSOLUTELY A HIT !! Easy to make and beautiful desert or breakfast treat !!
I’m so happy you enjoyed the recipe, Kathy!