Nutella Puff Pastry Christmas Tree

This impressive sweet treat is easy to make with commercially made puff pastry and a jar of Nutella. It was a fun addition to a Christmas dessert tray I made for a family gathering. 

The tree is part of a cookie/dessert tray we used for a family gathering. 

 

Nutella Puff Pastry  Christmas Tree 

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

1. On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
   
   
   
2. Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk.  Carefully remove the top tree and set aside.
   
   
   
3. Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
4. Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together. 
5. Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
6. To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
   
   
   
7. Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake.
   
8. Brush the twisted branches with the egg wash. 
9. If desired, sprinkle with chopped hazelnuts.
10. If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
11. Carefully transfer the parchment paper to the baking sheet.
12. Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
    
    
    
13.  Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough. 
    
    
    

Recipe without photos . . . Nutella Puff Pastry  Christmas Tree 

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

1. On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
2. Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk.  Carefully remove the top tree and set aside.
3. Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
4. Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together. 
5. Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
6. To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
7. Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake. 
8. Brush the twisted branches with the egg wash. 
9. If desired, sprinkle with chopped hazelnuts.
10. If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
11. Carefully transfer the parchment paper to the baking sheet.
12. Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
13.  Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough. 

No-Bake Nutella Lover's Cheesecake

For my Nutella loving husband, a cheesecake that he can’t stop eating! (The only difficult thing about this recipe is trying to extract every bit of Nutella from the jar!)

No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
   
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
   
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
   
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
   
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
   
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled.

Recipe without photos . . . No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled!

Tortilla Folds – Joining the tortilla folding trend

Tortilla folding is trending.  It’s the newest food fad and bloggers and cooks are getting creative with fillings for the latest in  hand-held sandwiches. I decided it was time to join their ranks. There are so many options. I started out with a taco-inspired fold and then tried a few other flavors. Plus I’ve added a few others I've tried + ideas for future reference. 

They're FAST & FUN!

Taco Tortilla Fold  Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored sausage or ground beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans 

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

   
2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarter—we discovered it stays in place best if you place it on a thin layer or bean paste, shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
   
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

   
4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / shredded deli-style roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

 

Recipes without photos . . .

Taco Tortilla Fold

Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

 

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored ground pork or beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans (about a teaspoon)

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarterwe discovered it stays in place best if you place it on a thin layer or bean paste shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

 

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / deli-style shredded roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs with green chilies / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

Wool Roll Bread - the internet sensation!

Decided to try my hand at the internet sensation—Wool Roll Bread. Fun to make, this pull-apart bread is soft and fluffy and can be custom-filled—I added lemon curd, Nutella and jam to mine. 

The NAME seems a bit strange but supposedly came about because someone thought the baked round resembled pouffy skeins of sheep wool!

I made a few adaptations to the recipe at Fab Food Flavor blog.

 

Wool Roll Bread        Makes one 8” round with 5 sections

1 teaspoon active dry yeast

1/3 cup milk, warm

2 1/8 cup+ bread flour (high protein flour)

1 teaspoon salt

2 1/2 tablespoons granulated sugar

1/2 cup heavy cream

1 large egg, at room temperature

 

Melted butter to grease pan

Milk or cream to brush on top of dough

 

Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.

Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section

Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section

1. Add yeast to milk, stir and let it bloom for 5 minute.
   
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
   
4. Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
   
5. Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
6. When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter. 
   
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough. 
   
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
   
10. Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
    
    
    
    
    
    

    

    Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
    

11. Then pull end edge over; press and seal to enclose filling.
    
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
    
    
    
13. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit. 
    
    
    
    
14. Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
15. When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
    
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 
    
    
    

Recipe without photos . . . Wool Roll Bread        Makes one 8” round with 5 sections

1 teaspoon active dry yeast

1/3 cup milk, warm

2 1/8 cup+ bread flour (high protein flour)

1 teaspoon salt

2 1/2 tablespoons granulated sugar

1/2 cup heavy cream

1 large egg, at room temperature

 

Melted butter to grease pan

Milk or cream to brush on top of dough

 

Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.

Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section

Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section

1. Add yeast to milk, stir and let it bloom for 5 minute.
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
4. Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
5. Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
6. When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter. 
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough. 
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
10. Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
11. Then pull end edge over; press and seal to enclose filling.
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
13. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit. 
14. Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
15. When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 

Twisted Chocolate Hazelnut Loaves

Just for fun, I’ve been experimenting. Using a honey and milk bread dough, I tried some new shaping techniques that are flooding the internet and Pinterest. I decided on smaller sized loaves for gift giving and was very happy with the results and plan to experiment with more fillings and flavors. 

Twisted Chocolate Hazelnut Loaves   Yield: 3 or 4 smaller sized loaves (7 ½ x 3 ½” loaf pans)

1 recipe — Honey Milk Bread Buns 

Chocolate Hazelnut Spread (such as Nutella)

Egg wash (egg mixed with a few drops of water)

Chopped hazelnuts 

Powdered sugar for sprinkling, optional

1. Prepare dough as instructed for Honey Milk Bread Buns through step #12.
2. Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
3. Line loaf pans with parchment cut to fit both lengthwise and crosswise allowing for overlaps on the ends and sides. Spray with parchment. Preheat oven to 350°. 
4. Roll each piece of dough into a rectangle – approximately 10”x7”.
5. Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
   
6. Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
   
7. Using a bench knife (or sharp knife), make vertical cuts in the dough, about 3/4 to 1” wide, leaving about 3/4 to 1” uncut at the folded top of the dough.
   
8. Twist each cut section.
   
9. Starting from the uncut folded end, roll up the bread dough as shown in the photo.
   
   
   

   
10. Place in prepared pans, cover and let rise until loaves have doubled in size.
    
11. Egg wash each loaf and sprinkle with chopped hazelnuts. 
12. Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
13. Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
14. Sprinkle with powdered sugar when cool if desired.

Variations:

Cinnamon-sugar — I spread one of the loaves with butter and added brown sugar, cinnamon and ground pecans for a friend who does not care for chocolate! 

Savory — I’m thinking about using pesto and Parmesan as a spread and will experiment with other flavors, too.

Recipe without photos . . .

Twisted Chocolate Hazelnut Loaves   Yield: 3 or 4 smaller sized loaves (7 ½ x 3 ½” loaf pans)

1 recipe — Honey Milk Bread Buns 

Chocolate Hazelnut Spread (such as Nutella)

Egg wash (egg mixed with a few drops of water)

Chopped hazelnuts 

Powdered sugar for sprinkling, optional

1. Prepare dough as instructed for Honey Milk Bread Buns through step #12.
2. Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
3. Line loaf pans with parchment cut to fit both lengthwise and crosswise allowing for overlaps on the ends and sides. Spray with parchment. Preheat oven to 350°. 
4. Roll each piece of dough into a rectangle – approximately 10”x7”.
5. Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
6. Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
7. Using a bench knife (or sharp knife), make vertical cuts in the dough, about 3/4 to 1” wide, leaving about 3/4 to 1” uncut at the folded top of the dough.
8. Twist each cut section.
9. Starting from the uncut folded end, roll up the bread dough as shown in the photo above.
10. Place in prepared pans, cover and let rise until loaves have doubled in size.
11. Egg wash each loaf and sprinkle with chopped hazelnuts. 
12. Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
13. Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
14. Sprinkle with powdered sugar when cool if desired.

Variations:

Cinnamon-sugar — I spread one of the loaves with butter and added brown sugar, cinnamon and ground pecans for a friend who does not care for chocolate! 

Savory — I’m thinking about using pesto and Parmesan as a spread and will experiment with other flavors, too.