Biscoff Puff Pastry Christmas Tree

Flaky puff pastry with a smooth Biscoff spread inside. A quick and easy festive treat that's perfect for parties!

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 230kcal

2 Sheets Ready-rolled puff pastry (any size will work but I used two 320g/11.2oz sheets)
120 g Smooth Biscoff spread (½ cup) plus extra for serving
1 Small Egg (to brush the pastry with)
Icing sugar (to dust)

Line a large tray with baking paper and preheat your oven to 200℃/400℉ (or 180℃/350℉ for fan and convection ovens).
Unroll the first puff pastry sheet and place it onto your lined tray.
Melt the Biscoff spread in the microwave for 10-20 seconds until it becomes smooth and runny.
Spread the Biscoff spread over the pastry, ensuring you get it all the way to the edges. Then top with the second puff pastry sheet.
Use a sharp knife or pizza cutter to cut out your Christmas tree shape. Use leftover dough to cut out extra shapes if desired (I made a star for the top of my tree).
Create the tree branches by making small cuts on each side of the triangle from top to bottom, about 1 inch apart. Then carefully twist each branch away from you (see images or video for reference).
Beat the egg then use a pastry brush to brush it onto your tree and any extra shapes.
Bake your tree for around 20-25 minutes, or until it's golden brown all over. Baking time will depend on the size of your puff pastry sheets so just keep an eye on it while it's baking.
Once baked, dust the tree with icing sugar. Serve with warm Biscoff spread and enjoy!

Make sure to let your pastry sit out at room temperature for at least 20 minutes before you begin, to help reduce cracking.
I recommend baking extra shapes (except the star on top) on a separate tray to prevent them from puffing up too much and sticking to the tree.
This dessert is best served immediately but can be stored in an airtight container at room temperature for up to 24 hours.