Serve up a sweet treat for the whole family with this Nutella & hazelnut tear-and-share tree

CHRISTMAS is creeping up faster than we think, so now’s the time to start planning what you’ll batch-cook ahead of the festive season.

Start now by making a list of everything you’ll need to see you through Christmas and New Year, including batching your favourite festive food.

This week, both my tear-and-share Nutella and hazelnut Christmas tree, and rosemary and cranberry baked camembert, are perfect for those get-togethers with friends and family.

I’ll even show you how to make them up in advance so you can host without the hassle.

Nutella & hazelnut tear-and-share tree

Serves 10-12

Prep: 15 minutes

Cook: 18-20 minutes


  • 2 pre-rolled sheets of puff pastry
  • 3 tbsp Nutella
  • 40g hazelnuts, crushed
  • 1 egg
  • Icing sugar, to dust

METHOD: Unroll one of the sheets of pastry and cut it into a triangle with a wide base and a trunk.

Spread Nutella all over the pastry and set pastry offcuts to one side. Sprinkle over the crushed hazelnuts, then lay second sheet of puff pastry over the top.

Press down around the edges of the Christmas tree underneath, then trim the top sheet to match the tree underneath.

Using the trunk as a guide, on both sides cut branches around 1in apart, leaving the centre intact.

Now take each branch and twist it, aiming for two turns on each.

Ready to freeze: Place your uncooked tree on a baking tray, cover with cling film and freeze until needed.

Ready to cook: Preheat the oven to 180C/160C fan/gas 4. Remove the frozen tree on its baking tray from the freezer, then brush all over with beaten egg.

Bake in the oven for 22-25 minutes until golden brown.

Leave to cool for a few minutes if you can resist digging in, sprinkle with icing sugar, then get tearing and sharing

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