Add a show-stopping breakfast (or dessert!) to your holiday table with this easy and festive recipe for a Puff Pastry Christmas Tree.
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!
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- 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
- 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 9x12-inch rectangle.
- Using a sharp knife or pizza wheel, cut the rectangle into a large triangle. Cut a 3x2-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 9x12-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.
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ABSOLUTELY A HIT !! Easy to make and beautiful desert or breakfast treat !!
I’m so happy you enjoyed the recipe, Kathy!
Getting ready to make this, using a pre-prepared cherry pie filling… may run the filling through the food processor so my tree isn’t lumpy!
Hope you enjoyed it!
Just made this and now eating it warm.. It’s so lovely x
I’m thrilled you enjoyed the recipe, Jeni!
Can you make the dough part and chill overnight to bake in the morning?
Hi Tora – My concern is that the pastry will get soggy if you let it sit for too long!
Made it for my visit with my children and they loved it. Used blueberry natural jam with some fresh mint leaves.
YUM! Love that flavor combo, Linda! I’m so glad your family enjoyed the recipe :)
Could this tree be made with chocolate filling? Any suggestions for best chocolate?
Absolutely, Janice! Any kind of chocolate spread works great (Nutella, Hersey’s chocolate spread, etc.).
We’ll be having company this Christmas and this will definitely be added to my special recipes. Excited to try. Thank you.
Happy holidays, Shery! I hope you enjoy the recipe!
It went viral because it is is so creative and easy!
Thank you, Jane! I’m so glad you enjoyed the recipe!
This looks like so much fun to make. Can it be assembled the night before, kept in the refrigerator and then baked the next day so it can be served fresh?
Hi Nancy! My concern is that the pastry will get soggy if you let it sit for too long!
Can you make this recipe ahead of time and reheat before serving?
Definitely! It really is best warm from the oven, but you can make it a few hours in advance then rewarm it for sure.
May I make and refreeze it and bake later?
Hi Sibel! Yes, that should work but you’ll have to increase the bake time.
Thanks so much, Mary!
I made this today and it was delicious! What do you like to do with your puff pastry scraps? I hate to waste them.
Hi Katie! I love to make these cheese straws with my leftover puff pastry: https://www.justataste.com/party-perfect-cheese-straws-recipe/ :)
So easy and super delicious! I was worried because I wanted to give it to a friend and had never made it before. So easy!! I used a cranberry orange filling. Everyone loved it!
Woohoo! I’m so happy to read this, Eryn!
Just did my first-time batch – in individual twists – and added cream cheese to the raspberry jam- so good! Thanks for this. Very excited to whip this out as a Christmas treat and to test it with different fillings. I’m thinking Nutella next.
I’m so thrilled you enjoyed the recipe, Hayley! And Nutella is delicious, too!
How do guests eat this? Do they pull off a “branch” or do you serve with a knife to cut a piece off? It looks lovely, thank you for the recipe.
Either way works great, Karen!
Hi, do I have to brush the top with egg? can I use vegan butter?
That *should* work!
This looks amazing! I can’t wait to try it out for Christmas morning brunch! Do you think it’s possible to make ahead of time (ie. the day before)? If yes, how would you store it?
Hi Erin! This definitely is best when fresh :)
Thank you! These are a few of my favorite things :)
This will be perfect for Christmas morning, with the family.
Love this! Enjoy :)
I made a pesto filled one for an appetizer party this weekend and it was a hit! Brushed the top with butter and sprinkled with parm before baking. Delicious!
This will make a hit at the lady’s Christmas get together at church tomorrow evening. Until I saw this I was unsure as to what to bring. I love your recipes, but I am especially excited about this one.
I’m so thrilled you’ve been enjoying Just a Taste, Carol! I hope you enjoy this recipe, too!
I’m assuming changing the filling to Nutella or cinnamon sugar would work?? Am I wrong in this?? I’d like to make several versions for Christmas brunch. Thank you!
Absolutely, Bryn! Both of those you mentioned would be delicious!