Easy Biscoff Puff Pastry Christmas Tree Holiday Dessert Recipe

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Ingredients to Make a Biscoff Puff Pastry Christmas Tree

• 1 jar of smooth Lotus Biscoff or speculoos cookie spread
• 1 puff pastry (refrigerated overnight and left on counter for 30 minutes or left on the counter for at least 2 hours straight from the freezer)
• 3 Lotus Biscoff biscuits
• 1 egg

Materials/Supplies Needed:

• Parchment paper
• Pastry Brush
• Optional: Cookie cutters

How to Make the Biscoff Puff Pastry Christmas Tree

Step 1: Preheat Oven

Preheat your oven to 400°F

Step 2: Prep Puff Pastry

Unroll a pastry sheet onto a sheet of parchment paper.

Step 3: Spread Biscoff Cookie Butter

Evenly spread a generous layer of Biscoff cookie butter spread over the entire pastry. To make spreading easier, you can soften the Biscoff in the microwave for 10-20 seconds.

Step 5: Add Second Puff Pastry Layer

Add the second layer of puff pastry on top

Step 6: Shape the Christmas Tree

Using a sharp knife, cut the pastry into the shape of a Christmas tree.

Step 7: Twist the Edges

Cut slits along each side of the tree and gently twist them.

Step 8: Optional Cookie Cutter Shapes

If you have cookie cutters on hand, use them to create additional Christmas shapes from the pastry scraps. I used stars.

Step 10: Poke Holes to Prevent Puffing

Poke holes in the pastry to prevent the pastry from getting bubbles and over-puffing as it bakes.

Step 11: Bake & Enjoy

Bake in the preheated oven for 12-18 minutes. Keep a close eye after 12 minutes to avoid any burning. Remove from the oven when the tree looks golden on top. It will continue to cook in the pan for a few minutes so be careful not to overcook.

Trish’s Tips for the Best Biscoff Puff Pastry Christmas Tree

• Make sure your puff pastry is at room temperature before you start—it spreads and bakes more evenly.
• Soften the Biscoff spread in the microwave for 10–20 seconds to make spreading easier.
• Use a sharp knife for clean tree cuts and twists.
• Poke holes in the pastry before baking to prevent over-puffing and bubbles.
• If baking with kids, let them help with spreading the Biscoff or twisting the tree sides—they’ll love it!

Variations

• Nutella puff pastry Swap Biscoff for Nutella, or use half Nutella and half Biscoff.
• Granola Butter: Try a healthier option like Oat Haus Cinnamon Roll Granola Butter.
• Extra Crunch: Add crushed cookies, sprinkles, or chopped nuts between layers.
• Different Shapes: Use scraps to cut out stars, hearts, or other festive shapes.

Storage

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate if your kitchen is warm; bring to room temperature before serving.
• Best eaten fresh—puff pastry is at its flakiest the day it’s baked.

Frequently Asked Questions