Preheat the oven and line the tray

• Preheat the oven to 200 °C (180 °C fan), Gas Mark 6.
• Line a baking sheet with baking paper.

Layer the pastry with chocolate spread

• Unroll one puff pastry sheet and place it on the baking sheet.
• Spread the chocolate-hazelnut spread evenly over the pastry.
• Unroll the second puff pastry sheet and place it on top.

Cut out the star and the tree shape

• Cut a star from one corner of the layered pastry with the star-shaped cookie cutter and set it aside.
• Cut the remaining pastry into a wide-based triangle to form a Christmas tree.
• Pull away the excess pastry.

Cut the branches

• Cut branches into the sides of the triangle, about 2 cm wide.
• Leave the top 5 cm uncut, as it will be covered by the pastry star.

Twist the branches

• Starting at the top, twist each branch away from you, giving two turns to each branch.

Add the star and brush with egg

• Place the pastry star on top of the tree, securing it with a little beaten egg.
• Brush the star and the tree with the beaten egg.

Bake until golden

• Bake for 12–15 minutes, until risen and golden brown.

Cool and dust with icing sugar

• Cool for a few minutes, then carefully transfer to a wire rack to cool.
• Transfer to a serving plate or board and dust with icing sugar.