Mocha Christmas Tree to Tear & Share Recipe
Tis the season to try this goody. Combine the delicious flavours of Nutella with our expert coffee to get this crowd-pleasing dessert.
How to make a delicious Mocha Christmas Tear & Share that the whole family will love.
At Bearded Brewer, Christmas smells like coffee! We love to drink it, gift it, and even cook with it! This Mocha Christmas Tear & Share recipe is the perfect festive season dessert and is the ideal accompaniment to our delicious Christmas Pudding Blend. It is so simple you can whip it up when unexpected visitors arrive or when you have a spontaneous craving for something festive and sweet.
You’ll need
- 3 sheets of puff pastry
- 2-3 tablespoons Nutella
- 1 espresso shot of your favorite Bearded Brewer Coffee
- Plain flour as needed
- Egg wash (1 lightly beaten egg with a dash of milk)
- Icing sugar to dust
- Christmas cookie cutters
Method
1. Begin by preheating your oven to 170 degrees Celsius. Prepare a large baking tray by lining it with baking paper.
2. Cut one sheet of the puff pastry in half and join one of the halves to a full sheet of pastry so you have 1 large rectangle. Reserve the remaining 1 and a half sheets for later.
3. In a small bowl, combine the Nutella and espresso shot. Mix with a spoon until smooth.
4. Add a sprinkle of plain flour as needed to thicken up the mix so that it is a good consistency to spread over pastry sheets. Be sure to leave it a little runny otherwise, it’ll thicken too much while baking.
5. Spread the Nutella mocha mixture evenly over the prepared puff pastry sheet.
6. Carefully layer the spare puff pastry over the top.
7. Using a sharp knife, cut out a Christmas tree shape as shown. Use your cookie cutters to cut out extra pastry to avoid waste. (I used a star shape which was lovely to place at the top of the tree).
8. Twist tree branches in the same direction and place any extra shapes on the tree. This can get a little messy. Not to worry, it’ll taste great and get covered by icing sugar later!
9. Pop the tree on the prepared baking tray and using a pastry brush, with a light hand, brush with egg wash.
10. Bake until golden brown, depending on your oven this is between 20-40mins.
Allow to cool slightly, present on a wooden serving board, dust with icing sugar, and enjoy your Mocha Christmas Tear & Share treat.
Tips
- Try different ratios of espresso shot : Nutella: flour. In some cases, you may not need any flour. It acts as a way to thicken the mixture to make it easier to spread. Much like coconut oil, Nutella hardens or softens with the weather. So, depending on the weather, how much time you have, and your preferred consistency, feel free to change up the ratio.
- Don’t skip out on the egg wash, it’ll give your pastry a golden flaky glaze like no other.
- After you try it with coffee & Nutella, try it with different fillings! For sweet; Biscoff spread or jam! Savory; cheese and ham, vegemite, or even pesto!
