Puff Pastry Christmas Tree

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For tips, how-to’s and FAQs make sure to read the whole post. This post may contain affiliate links. Please see my disclosure policy.

Let me show you the most incredibly easy, show-stopping festive dessert you’ll ever make, a Puff Pastry Christmas Tree! With just 3 ingredients, 10 minutes and hardly any effort, you’ll be serving up the ultimate tear and share dessert to wow your family.

Mincemeat filled tear and share Christmas tree on a marble board
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Beginner

TASTE: Flakey, buttery and Christmas in one easy bake

PROS: It is super simple to make

CONS: You have to share it

Are you ready for this one? This is easy Christmas baking at it’s finest.

I know how much you guys love an easy Christmas recipe, nearly ten years later and you still can’t get enough of my Rice Krispie Christmas Puddings and Christmas Tree Meringues!

And now I’m adding to the Christmas recipe collection, this ridiculously simple, a little bit messy, but completely delicious, beautifully golden puff pastry Christmas tree.

The best bit is there’s only 3 ingredients and one of those is ready-made puff pastry.

Yes, I did say ready-made puff pastry. There are just sometimes where you need to cheat and cut corners a little, and unless you’ve got the patience of a saint and the time buying puff pastry is one of those moments. If Jamie Oliver recommends it, then that’s good enough for me.

But being honest, when you do make your own puff pastry, you can’t beat the sense of achievement seeing those perfectly flakey layers and tasting that rich buttery flavour.

However, for this mincemeat filled Christmas tree, we’re going to cheat!

Close up of mincemeat puff pastry Christmas tree surrounded by cinnamon sticks

Ingredients and substitutions

Check out my shopping list for ingredients and equipment

This puff pastry Christmas tree is made with the simplest ingredients and here’s everything you’ll need to make this festive treat…

  • Pre-rolled Puff Pastry – For ease, go for a pre-rolled pastry. I love using Jus-Roll pastry, it’s got a lovely butter taste and bakes perfectly. You can also find low-fat versions if you prefer or store-brand ones too.
  • Fruit Mincemeat – If you want to go for super easy, store-brought mincemeat is perfect! But if you fancy making your own mincemeat and using up any dried fruits you have in cupboard or trying out different flavours, then check out my easy homemade mincemeat recipe.
  • Egg
  • Icing Sugar – Optional

Recommended ingredients

Substitutions

I’m sure you’ve seen these puff pastry Christmas trees all over the internet stuffed full of all sorts of different fillings, so here’s some of my favourite alternatives to a mince pie version.

  • Nutella Spread – For all you lovers of that classic hazelnut spread, smother a thick layer all over your pastry instead. Try blasting a couple of spoonfuls of the Nutella in the microwave for 30 seconds to use as a dipping sauce.
  • Chocolate Spread – If you’ve a nut allergy like me, stay away from Nutella and try Cadbury’s chocolate spread instead or for a little extra luxury the Gu chocolate and salted caramel spread is utterly divine (if you don’t each it by the spoonful first).
  • Biscoff Spread – How awesome does a Biscoff filled Christmas tree sound? Sprinkle crushed cookies over the filling before adding the top pastry layer for a little extra crunch. Alternatively you could use your favourite cookie butter instead.

CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.

Equipment you will need

There really isn’t much that you need to make the Christmas tree, especially if you use pre-rolled pastry. So here’s the very short list of equipment that I use…

  • Large Baking Sheet – This will need to be big enough to fit your pre-rolled pastry sheets, I used my oven baking shelf which was plenty big enough.
  • Pizza Cutter – You could also use a sharp knife but I find a pizza cutter is easiest and great if making with little ones
  • Baking Parchment – If your pre-rolled pastry is wrapped in greaseproof paper you can use this instead as it’s the perfect size
  • Star-shaped Pastry Cutter – Top your tree with a star made from the left-over pastry.
Tear and share branch from puff pastry Christmas tree on a plate

How to make a puff pastry Christmas tree

Full measurements and instructions can be found on the recipe card

With just a couple of simple steps, this puff pastry mince pie Christmas tree is so easy to make. Here’s everything you have to do…

Assemble the tree

  • Unroll the pre-rolled puff pastry and place one sheet onto a lined baking sheet.
  • Spread the mincemeat all over the top of the unrolled puff pastry, making sure you have an even layer.
  • Place the second sheet of pastry on top of the mincemeat, ensuring it is lined up with the bottom pastry layer.

Cutting out the tree

  • Using a pizza cutter, cut out the shape of a Christmas tree – a large triangle with a wide trunk base. Remove the excess pastry and cut out a star for the top of the tree using a star-shaped pastry cutter.
  • Score two lines, about 5 cm apart, down the centre of the triangle; these will mark out the central tree trunk. Make sure not to cut through the pastry layer.
  • Cut the tree branches on either side of the trunk. They should be about 2cm apart. Leave room at the top to place the star you cut out earlier.
  • Starting at the top of the tree, twist the branches twice to form the twists. It’s easier to twist the branches away from you to stop the filling from falling out.

Baking the tree

  • Brush the Christmas tree all over with beaten egg.
  • Use the egg to stick the star to the top of the tree and brush the top with beaten egg.
  • Bake the Christmas tree for 15 minutes until golden brown.
  • When cool, dust with icing sugar before serving.

BE CAREFUL: The mincemeat filling will be piping hot so give it at least 15 minutes to cool down slightly before serving.

Step by step live video

Tips for success

Although this is as easy as I can get when it comes to festive baking, here are a few tips for making this puff pastry Christmas tree…

  • Prepare straight on the baking sheet – Don’t be tempted to assemble the tree on the work surface and then lift to the baking sheet, when you try and lift it over the tree will begin to fall apart. The easiest way is to assemble and twist on the sheet you’ll be using to bake the puff pastry tree on.
  • Don’t overfill with mincemeat – Plenty of filling is a must when it comes to traditional mince pies, but for this version make sure you don’t pile too much on. You want a nice even layer, spread all over, so when you cut and twist the branches the filling stays put rather than trying to spill out.

How to serve the puff pastry Christmas tree

Nothing beats serving this super easy festive dessert while it’s still warm from the oven. Just make sure you allow it cool for at least 15 minutes before because the mincemeat will be piping hot!

Taking a bite into the flakey pastry and getting that sweet and spicy mincemeat is just an utter joy.

But if you want to add a little something on the side then I really recommend serving this just like easy mince pies and adding one of these indulgences…

  • Brandy Butter – Absolutely nothing screams Christmas more brandy butter. I can’t think of anything more perfect to alongside the puff pastry Christmas tree! There is no excuse, it goes with everything at this time of year. 
  • Ice Cream – If you want something a little simpler, then creamy vanilla ice cream is an ideal match to those layers of crisp and flakey pastry. You could even make your own easy no-churn ice cream.
  • Custard – whether you’re a warm or cold custard person, drizzle it and get stuck in. Try a delicious vanilla custard or go festive with a brandy and orange version.
Tear and share branch from puff pastry Christmas tree on a plate with creme fraiche

FAQs about puff pastry Christmas tree

How should I store the Christmas tree?

Try and serve the Christmas tree shortly after it has baked; it’s at it’s best when still warm and flakey. If you have any leftovers, then the easiest way is to separate the twists and keep in an air-tight container, at room temperature.

How long will the Christmas tree last for?

The Christmas tree will keep for up to 3 days if stored correctly.

Can I make the Christmas tree in advance?

This recipe is super super easy so you don’t need to make it in advance. But if you want it, it’s best to prep in advance and keep chilled for up to 1 day before you bake.
As it’s best served when it’s slight a little warm and the pastry is light and flakey, making and baking ahead will mean it won’t be as crisp when you come to serve.

Mincemeat filled tear and share Christmas tree on a marble board

More easy Christmas recipes to try

If you liked this puff pastry Christmas tree recipe here are some other recipes that I think you’d enjoy…

Puff Pastry Christmas Tree - Featured

Puff Pastry Christmas Tree

5 from 2 votes
Serves : 16
The most incredibly easy, show-stopping festive dessert you'll ever make, a Puff Pastry Christmas Tree – just 3 ingredients, 10 minutes and hardly any effort!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
 

VIDEO

Instructions
 

  • To assemble the Christmas tree – Preheat the oven to 180C/ 350F and line a baking sheet with baking parchment.
  • Unroll one of the sheets of puff pastry and place on top of the baking parchment.
  • Spread the mincemeat all over the puff pastry sheet ensuring you have a even layer all over.
  • Unroll the remaining sheet of puff pastry and place on top of the mincemeat, lining it up with the bottom pastry sheet.
  • To make the star – Cut out a star from the filled pastry. Make sure you cut the star from either the top left-hand or right-hand corner. Pop the star to one side while you shape the Christmas tree.
  • To make the tree – Using a sharp knife or a pizza cutter, cut the remaining pastry into the shape of a Christmas tree. The tree should be made up of a large triangle, the width of the pastry sheets, and have a wide base and trunk up the centre. Check out the video to see the tree shape. Remove the excess pastry from around the tree; you can use this to make extra stars or cut into branches and twist for extra servings.
  • To give the tree a trunk gently score two lines down the centre of the triangle approximately 3cm wide with a sharp knife or pizza cutter. Don't cut through the pastry layer!
  • Use the trunk as a guide and cut the branches from the side of the triangle up to the trunk line. The branches should be about 2cm wide. Make sure you leave room at the top of the tree to add the star you've already cut out.
  • To make the twists – Start at the top of the tree and gently twist each branch for twice. It's easier to twist away from you so the filling doesn't spill out so much.
  • Gently beat the egg and using a silicone pastry brush, gently coat the pastry with an egg wash. Use the egg wash to secure the star at the top of the tree and brush the top with egg.
  • Bake the puff pastry Christmas tree – Bake for 15 minutes until the puff pastry is golden brown.Cool for a few minutes before carefully transferring to a wire rack to cool. Transfer to a serving plate or board and dust with icing sugar to serve.
  • Let the Christmas tree cool for 5 minutes before moving to a wire rack to fully cool. When ready to serve, transfer to a platter dish or board and dust with icing sugar

Notes

How should I store the Christmas tree?
Try and serve the Christmas tree shortly after it has baked; it’s at it’s best when still warm and flakey. If you have any leftovers, then the easiest way is to separate the twists and keep in an air-tight container, at room temperature.
How long will the Christmas tree last for?
The Christmas tree will keep for up to 3 days if stored correctly.
Can I make the Christmas tree in advance?
This recipe is super super easy so you don’t need to make it in advance. But if you want it, it’s best to prep in advance and keep chilled for up to 1 day before you bake.
As it’s best served when it’s slight a little warm and the pastry is light and flakey, making and baking ahead will mean it won’t be as crisp when you come to serve.

Nutrition

Serving: 1gCalories: 147kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 93mgPotassium: 17mgFiber: 1gSugar: 5gVitamin A: 15IUCalcium: 4mgIron: 1mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

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