This recipe for a chocolate, hazelnut and cranberry Christmas tree is easy to make and great for sharing

Makes 1 Tree



hazelnut chocolate cranberry christmas tree pastry baking

For the Filling:

  • 2 sheets ready rolled, dairy-free puff pastry, at room temperature
  • 200g (scant 1 cup) chocolate hazelnut spread
  • 90g (½ cup) hazelnuts, chopped
  • 90g (½ cup) dried cranberries, chopped
  • Plain flour, for dusting
  • Icing sugar, for dusting
  • Non-dairy milk, for glazing the pastry.



  • 1 Preheat oven to 200°C (Gas Mark 6, 400°F) and line a large baking tray with parchment paper. Spray the paper lightly with flavourless oil and dust liberally with plain flour.
  • Place one of the unrolled pastry sheets on the tray and spoon over the chocolate spread, making sure the pastry is evenly covered.
  • Sprinkle the chopped nuts and cranberries over the chocolate and top with the other sheet of pastry to make a sandwich.
  • Using a very sharp knife, trim the edges of the pastry to make a large triangle shape. Use a piece of the excess pastry to cut out a star for the top of the tree.
  • Leaving a 1 inch ‘trunk’ down the centre of the pastry, make slashes going out towards the edges, ½ an inch apart to create the ‘branches’.
  • Carefully twist the strips over several times to create a candy cane effect on each.
  • Once all the strips have been twisted, brush the whole tree lightly with non-dairy milk, and transfer to the oven to bake for 20 minutes.
  • When the tree is golden brown and risen, leave to cool slightly on the baking sheet before dusting with sifted icing sugar.
  • Serve warm or cold.


Per 100g

Calories: 459, Carbohydrates: 29.0g, Sugars: 17.0g, Fat: 34.0g, Saturates: 8.3g, Protein: 7.9g, Salt: 0.36g


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