Gluten free Nutella Christmas tree

This gluten free Nutella Christmas tree is a great, fun tear and share treat to make at Christmas. If you are seeking an easy recipe to get the kids involved, then they will love this. What I love about this gluten free Nutella recipe is that is can be made with just three ingredients. If you wanted a quick recipe, then all you need is some Just roll gluten free puff pastry, egg wash and nutella. Alternatively, you could make your own gluten free puff pastry. I have included the recipe below for the latter option.

You will need two sheets of puff pastry so you will need to buy two packs of gluten free puff pastry or double the recipe if making your own.

Gluten free Nutella Christmas tree

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Prep Time 10 minutes
Cook Time 25 minutes

Ingredients
  

  • 2 Packs Just Roll Gluten free pastry
  • 1 Free range egg
  • 1 Jar Nutella

Instructions
 

  • Preheat oven to 180c and line a baking tray with grease proof paper.
  • Place one sheet of puff pastry on a piece of grease proof paper.
  • Spread an even layer of Nutella over the pastry. Do not go right up to the edges.
  • Now add the second sheet and seal the edges. From the top center cut outwards to make a tree shape. Then make the branches by cutting from the middle outwards but make sure there is a tree trunk by have a center uncut, about 1" wide.
  • Brush the the pastry with egg wash, you can sprinkle some sugar if you wish and then twist each branch without snapping the pastry.
  • Bake in a preheated oven for 25 minutes or until golden. Allow to cool before serving.

If you want to make your own pastry:

Gluten Free Rough Puff Pastry

5 from 2 votes
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Prep Time 1 hour
Cook Time 20 minutes
Servings 1 pie

Ingredients
  

  • 250 g Unsalted butter (Cold)
  • 250 g Gluten free plain flour
  • 2 tsp Xanthan gum
  • 150 ml Very cold water From the fridge

Instructions
 

  • Firstly cut the cold butter into cubes. Roughly 1.5-2cm in size.
  • In a large mixing bowl, add the flour and xanthan gum and mix together. Now add the butter. Using a metal knife, chop the butter into the flour. It will be stiff but be patient, it will be worth it. Keep doing this until you have small ball like shapes for the butter mix. No bigger than a pea.
  • Bit by bit, stir in the water until it is all combined and a dough has formed. If you dough is too wet, add a little more flour or too dry as some more water.
  • No wrap the dough in clingfilm and chill in the fridge for 20 minutes. Do not skip this!
  • Once chilled, dust your work surface with flour. Remove the dough from the clingfilm and flatten with your hand slightly and shape into a rectangle. Using a rolling pin, roll it in one direction towards the wall. It wants to be no thinner or thick than 1cm.
  • Now take the edge nearest the wall and fold it back towards you to the half way point. Take the edge nearest you and fold it over to the top. Wrap in clingfilm and chill for another 20 minutes.
  • Remove the dough and place it in the same position before and again roll it out in the one direction towards the wall. Repeat the last step and do this another two times.
  • Once you have completed the three roll and chills, chill the pastry for another 20 minutes before rolling it out to use.