Ingredients: For the Pastry
2 x (250g-300g ready-to-roll puff pastry)
or
250g strong white flour
1 tsp sea salt
250g unsalted soft butter
1/2 cups cold water

Ingredients: For the Filling
5 tbsp Nutella
1-2tsp icing sugar

Method: Pastry

Preheat oven to 180˚C and line a baking sheet with baking paper. Roll out slightly thawed and pliable puff pastry dough. Spread the Nutella spread over the puff pastry sheet. Unroll the second sheet and place it on top of the first one.

———————————————————————-

or to make pastry from scratch:

Place the flour and salt in a large bowl and whisk to combine. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Stir in the cold water until a thick dough forms. Gather the dough into a ball, flatten it into a disk shape, and wrap it in plastic wrap. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. Fold the dough in thirds, like a letter.
Turn 90˚C, roll, and fold again. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.

———————————————————————

Use a star-shaped cutter to cut out the star from one of the corners of the layered pastry. Then cut the remaining pastry into the shape of a Christmas tree (triangle) with a wide base trunk at the end. Remove any access pastry that is left.

Begin to cut the branches along the side, around 2cm wide, and leave the top 5cm as this allows room for the star to sit on top. Start to twist each branch away from you giving about 2 turns to each branch.

Add the star on top of the tree (secure with some egg wash if you need to)

Place in oven on center rack. Bake 12-15 mins and remove from oven. Allow cooling for 1-2 minutes then place onto a wire rack. Dust with icing sugar to finish.