Puff pastry Christmas tree with spicy Nutella
A Christmas puff pastry cake with Nutella. The addition of poppy seeds gives the some crunch. The cinnamon and grated lemon zest together with nutella makes this cake rich of Christmas flavours and scents. This cake simple execution and impressive look has become very popular in recent years. It is also possible to make a savory version with pesto and tomatoes. I recommend both of them.
For 4 Person(s)
- 2 rectangular puff pastry sheets
- 100 g Nutella
- 1 (or more) tsp poppy seeds (optional)
- cinnamon to taste
- lemon zest to taste
- 1 egg mixed with 1 tbsp of water
Puff pastry Christmas tree with spicy Nutella Directions
- Unroll the pastry and gently place one above the other. With the sharp knife or a pizza cutter cut out the trunk form and a of a tree and an isosceles triangle (as in the photo). Gently divide the sheets. Put the first one on a baking sheet (lined with parchment paper) and set aside the second one. You can reuse the puff pastry scraps later, just cover them well with plastic wrap and place in the refrigerator.
- Cover gently the first tree with nutella, sprinkle with poppy seeds, cinnamon and grated lemon zest.
- Cover with the second triangle and cut the branches - like in the picture below.
- Twirl the branches.
- Brush with egg mixed with 1 tablespoon of water and if you like you can shred the tree trunk with sharp scissors.
- Bake in preheated oven at 200° C for 15-20 minutes or until the pastry is golden brown. Serve once the cake is completely cooled down.
yummy. The idea of putting lemon zest is brilliant. next time i'll put more poppy seeds though - azzurra