Nutella Dulce de Leche Christmas Trees look fancy but are the easiest Christmas dessert you’ll ever make! Rich Nutella layered with luscious dulce de leche between two layers of puff pastry. I know, I just described heaven!
A few years ago I started to see recipes pop up for these fun Christmas trees made out of puff pastry, but as I’ve yet to see a nutella dulce de leche Christmas tree I just had to dabble!
Every Christmas Eve my mom made homemade donuts. I’m actually not a huge fan of the recipe. It’s not quite sweet enough and yet somehow too rich all at the same time. Don’t feel bad, she actually doesn’t love them either.
Last Christmas I decided I still wanted something reminiscent of a donut without it at all being one because deep frying is kind of a hassle and makes your house stink.
Lo and behold, this cute Christmas Tree was born!
How to Make Nutella Dulce de Leche Christmas Trees?
The ingredients list for this simple Christmas dessert is short and sweet!
- Puff Pastry Sheets (2)
- Dulce de Leche
- Egg Yolk
- Unsalted Butter
- Cinnamon Sugar
Easy enough right?! Let’s jump into the instructions…first, place a Silpat mat on a baking sheet and preheat the oven to 400 degrees. You can also use parchment paper, but the melted dulce de leche sticks to parchment a little more than a silpat.
Make the Tree
Unfold the puff pastry sheets and stack them on top of each other. Cut a Christmas tree shape out of both puff pastry sheets including the trunk of the tree. Unstack the two sheets of puff pastry and place them side by side.
Evenly spread Nutella all over one sheet of the pastry and dulce de leche all over the top of the other sheet. Then flip one of the sheets on top of the other so the Nutella and dulce de leche are facing each other.
Transfer the Christmas tree to the baking sheet. Cut slits on both sides of the Christmas tree about 1 inch apart but don’t cut all the way into the center of the tree. Twist each strip of puff pastry twice and then press the end onto the baking sheet so that the “branches” stay down and twisted.
Cut a star shape out of the leftover pastry and spread Nutella on one and dulce de leche on the other and stick the two pieces together. Place the star at the top of the tree.
Bake the Tree
Take your whisked egg yolk and water and brush the top of the entire tree. This will help the puff pastry get nice and golden. Bake it for 25-30 minutes. After it is golden brown, pull it out and let it cool for 5 minutes. Brush the Christmas tree with the melted butter and sprinkle it with cinnamon and sugar.
Serve immediately while warm and dip in Nutella or dulce de leche or both!
It looks super fancy and elegant, but see how easy that was make! And then let’s talk about how delicious it is!! Oh my good golly…it’s heaven on earth!
Here is a brief FAQ for some of the questions you might have about puff pastry and dulce de leche:
Is Puff Pastry The Same As Crescent Rolls?
No, puff pastry and crescent rolls are not the same. Though both are delicious, crescent rolls are made from yeast-raised dough like bread that has been enriched with softened or melted butter.
Puff pastry is made by combining flour and other ingredients with chilled, not softened, butter. Puff pastry does not contain yeast or baking powder and gets all of it’s puff from the interaction of flour, water and the multiple layers of butter rolled between them.
Does Puff Pastry Have Eggs?
No, puff pastry does not contain eggs, but it is often brushed with egg to get the beautiful golden color as it bakes.
What Could You Substitute For Puff Pastry?
Nothing can quite replicate the texture and flavor of puff pastry, but there are a few things that can be used as a substitute in this recipe. Try crescent roll dough, phyllo dough, or pie crust.
How Long Will Puff Pastry Keep?
Puff pastry that hasn’t been baked yet can be wrapped in plastic wrap and stored in the refrigerator for 2-3 days or in the freezer for up to 1 month. Puff pastry that has been baked is best if eaten the same day it is baked. It doesn’t refrigerate well, but it can be frozen in an airtight contain for 4-6 weeks.
Is Dulce de Leche the Same As Caramel?
Dulce de leche and caramel are not exactly the same though they look and taste similar. Dulce de leche is a Latin American confection made from heating sweetened condensed milk. It takes on the appearance and flavor of your tradition caramel.
Caramel is made from water, heavy whipping cream, butter and sugar.
Can You Substitute Caramel for Dulce de Leche?
Yes, caramel can be used as a substitute for dulce de leche.
Oh Christmas tree, oh Christmas tree how I long to eat you! That’s the tune you will be singing when you try this Nutella Dulce de Leche Christmas Tree!
More Christmas Treats You’ll Love:
- Peppermint Chocolate Snack Cake
- Dark Chocolate Peppermint Bark Cookies
- 5 Minute Christmas Snack Mix
- Soft Gingerbread Cookies
- Gingerbread Cookie Dip
- White Chocolate Peppermint Cream Cheese Mints
- White Chocolate Molasses Cookies
- Salted Caramel Pretzel Snaps
- White Chocolate Peppermint Shortbread
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Nutella Dulce de Leche Christmas Tree
- 2 sheets Puff Pastry partially frozen
- 2 tablespoon Nutella
- 2 tablespoon Dulce de Leche
- 1 Egg Yolk
- 1 teaspoon Water
- 1 tablespoon Unsalted Butter melted
- 1 tablespoon Cinnamon Sugar
- Preheat oven to 400 degrees.
- Line a baking sheet with a Silpat mat. Parchment is fine, but the caramel can stick to it more than a silpat.
- Cut out both puff pastry sheets in the shape of a Christmas tree on the countertop including the trunk. Evenly spread Nutella on one sheet of pastry.On the other sheet spread the dulce de leche. Flip the nutella side onto the dulce de leche.
- Transfer to baking sheet. Cut slits on both sides spacing them about 1-inch apart without cutting into the center.
- Twist each strip of pastry twice, pressing the ends onto the baking sheet to help them to stay down. Cut out two star shapes with the leftover pastry, spread one with Nutella and the other with dulce de leche and put the two pieces together. Place the star on the top of the tree.
- Brush pastry with egg yolk mixed with the water. Bake for 25-30 minutes at 400°F (200°C) until golden.
- Allow to cool for 5 minutes. Lightly brush pastry with the melted butter (you may not use it all), and sprinkle with cinnamon sugar. Serve immediately.
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