Last year this Nutella Christmas tree had been doing the rounds on the internet and I always said I wanted to make it. Well a year later I finally made it.
It was super easy and you only need 3 things. You will need:
2 x Edmonds flaky puff pastry sheets
1 x egg
Pretty much to start you need to make a Nutella sandwich, so cover one sheet with Nutella (not too close to the edges as it becomes messy when twisting). Then place the other sheet on top.
Measure out the trunk and mark the shape of the tree out.
Once that’s done cut strips along the side to make the branches and then twist each one and top with a cut out star.
Now don’t throw away any of the scraps because you can still bake those p.s you will notice my first attempt of a star amongst the scraps, it’s a shocker.
Egg wash the pastry and bake in the oven at 200 degrees for 20 minutes. When it’s cool dust with icing sugar so it looks like snow and I used red and green M&M’s to give a bauble effect.
There you go, the Nutella Christmas tree dessert.
Hope you have a go at making this!
Since making this and posting a photo I have been asked a lot for the recipe. These Christmas crackers are so easy to make and they are perfect for gifts or as a plate. I made these for my girls shared lunch at school, and used candy cane as the toppings. The toppings you can add are endless.
- 100g plain salted crackers (I used Huntley & Palmers Cream Crackers Original)
- 225g butter
- 3/4 cup brown sugar
- 250g Whittakers Dark Cacao chocolate block (at least 60% Cacao and above is good), roughly chopped
- 1/4 – 1/2 cup pistachios, chopped
- 1/4 – 1/2 cup dried cranberries
- Preheat the over to 190 deg C. Line a 22cm x 33cm shallow baking tray with baking paper.
- Place the crackers in the base of the tray without overlapping, so they cover the base, breaking them to fit if required.
- Melt the butter and sugar in a saucepan over medium heat, stirring well, until it bubbles and is combined.
- Remove from the heat and pour immediately over the crackers as evenly as possible. Place in the preheated over for 8-10 minutes or until bubbling all over and the caramel is starting to darken.
- Remove from the heat and sprinkle the chocolate over evenly, then return to the oven for a further minute or until the chocolate has just melted enough to spread. Using a spatula or palette knife spread the chocolate evenly so it is smooth on the surface.
- Sprinkle over the pistachios and cranberries and leave until the chocolate is just set before cutting into pieces.
- Store the crackers in an airtight container for up to 1 week.
Recipe courtesy of Dish Magazine
Everyone knows I love dessert’s from baking it to eating it. I am so bummed out that I missed out on a dessert degustation tour which was earlier this month.
I always noticed these dessert’s that were featured on the The Urban List especially the Bomb Alaska gelato on a stick!!! I made it a mission to find out exactly where I could find this incredible dessert, well look no further because I have found it.
You can find this mind-blowing dessert at Milse! They have an array of other sweet treats to choose from. So back to the Bomb Alaska, the flavour of the day was Apple & Vanilla Bean. Each Bomb Alaska stick had an apple sorbet and vanilla bean gelato which is frozen, then dipped into white chocolate, then frozen again and finally covered in an Italian meringue and blow torched. At $8 each it was well worth it!
Milse is Auckland only original dessert restaurant and patisserie. The only negative I would say, and yes it is a negative (but luckily not to do with the desserts) is the layout of the place. You enter down a very narrow walkway and the dessert is lined up against the one side. Once people come in behind you it’s very hard to move back and forth, and I can never instantly decide what I want and usually need to have a look a couple of times. I guess they had to work with the space that they had, oh well!
I highly recommend if you are in Britomart to head on over.