Ingredients
Equipment
Method
- Thaw frozen puff pastry sheets at room temperature until soft yet cool enough to handle. Unfold on a lightly floured surface and gently roll with a rolling pin to even out the thickness.
- Preheat oven to 375°F (190°C). Spread a generous layer of dulce de leche evenly over one puff pastry sheet. Place the second sheet on top, aligning edges, and press lightly to seal.
- Using a sharp knife or pizza cutter, cut pastry into 1-inch-wide strips. To form trees, fold each strip in a zigzag pattern, starting wider at the base and narrowing at the top. Shape the top piece into a triangle or use a small star cookie cutter for a festive touch.
- Insert a wooden skewer through the center of each tree to hold the layers together. Arrange the trees on a parchment-lined baking sheet.
- In a small bowl, whisk the egg with 1 teaspoon of water. Brush each pastry with the egg wash for a golden finish. Bake for 15–20 minutes, or until puffed and golden brown.
- Allow pastries to cool slightly. Dust with powdered sugar before serving, if desired.
Notes
Puff Pastry Tips: Thaw frozen pastry at room temperature until pliable but still cold. Use your favorite brand—Dufour (butter-based, rich flavor), Pepperidge Farm (oil-based, crisp layers), or Trader Joe’s (buttery and flaky).
Storage: Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days. To re-crisp, reheat in a 350°F (175°C) oven for a few minutes before serving.
Festive Touch: Dust with powdered sugar or add a small cookie star on top before serving for an extra holiday sparkle!