This post may contain affiliate links, please visit our privacy policy for details.
Celebrate the season with a Chocolate Ganache–filled Puff Pastry Christmas Tree Tear and Share. Flaky puff pastry layered with rich dark chocolate ganache and finished with a dusting of cinnamon sugar makes an impressive yet simple holiday treat. With just a sheet of puff pastry, chocolate, and heavy cream you can assemble a festive pull-apart pastry that bakes in minutes and is perfect for sharing.
About the Recipe
Puff pastry is a holiday staple because it works well for both savory and sweet bakes. For this recipe we keep things straightforward: a quick ganache, a light cinnamon-sugar topping, and a simple cutting and twisting technique that shapes the pastry into a tree. The whole process is fast—this tear and share can be ready in an hour or less—making it an ideal last-minute dessert for holiday gatherings.
Tear and share pastries are fun to make and even more fun to eat—everyone enjoys pulling off a warm piece. The ganache takes only a minute to prepare, and adding cinnamon sugar on top gives the finished pastry extra flavor and color. Cutting the pastry into a large triangle, trimming the base for a trunk, slicing strips along each side, and twisting them gives you the signature tree shape.
The combination of dark chocolate ganache, cinnamon sugar, and crisp puff pastry is irresistible—rich but balanced, and loved by both kids and adults.
What is a Christmas Tree Tear and Share?
A tear and share is a communal baked good meant to be pulled apart and eaten by hand—think cinnamon rolls or monkey bread. This version is shaped like a Christmas tree and filled with chocolate ganache, making it festive and easy to serve at holiday parties.
Why You’ll Love It
- Only five simple ingredients required.
- Ready in an hour or less.
- Great for last-minute holiday desserts.
- Perfect for sharing and a real crowd pleaser.
- Chocolate-forward without being overwhelming.
- Enjoyed by both kids and adults.
Equipment Needed
- Mixing bowls
- Rubber spatula
- Rolling pin
- Pizza cutter or sharp knife
- Sheet pan
Ingredients
Full amounts and the printable recipe card are included below.
For the Tear and Share
- Puff pastry – Thaw briefly if frozen (10–20 minutes) so it’s workable but still cold.
- Bittersweet chocolate – Dark chocolate keeps the filling rich; swap milk chocolate if you prefer a sweeter result.
- Heavy cream – For a smooth ganache; reserve a little extra to brush the pastry before baking.
For the Topping
- Ground cinnamon – Use good-quality cinnamon for the best flavor.
- Granulated sugar – Helps the pastry brown and adds a touch of sweetness.
How to Make Chocolate-Filled Christmas Tree Tear and Share
Step 1: Prepare the ganache
Place chopped chocolate (or chocolate pieces) and cream in a small heatproof bowl. Microwave briefly in 15-second intervals, stirring between each, until smooth and glossy. Cover the ganache with plastic wrap pressed lightly onto the surface and chill until cool.
Step 2: Make the topping
Combine the granulated sugar and ground cinnamon in a small bowl and set aside.
Step 3: Cut and roll the puff pastry
Preheat the oven to 400°F. Lay the puff pastry sheet on parchment and cut it in half. Place one half onto a second sheet of parchment so you can work with both pieces separately. Roll each half into roughly an 8 x 12 inch rectangle.
Step 4: Fill and top
Spread the cooled ganache across one rolled pastry half, leaving a small border. Place the second half on top, gently pressing to seal. Brush the top with a little heavy cream and sprinkle generously with the cinnamon-sugar mixture.
Step 5: Shape the tree
Using a knife or pizza cutter, cut the layered pastry into a large triangle. Trim a rectangle from the base to form the trunk and discard or reserve the excess for baking separately. On each side of the triangle, cut ½-inch strips up toward the top, leaving about 1 inch uncut in the center for support. Twist each strip to create the branches.
Step 6: Chill and bake
Transfer the shaped tree to a sheet pan and freeze for 15 minutes—this helps the layers hold their shape and prevents the ganache from leaking. Bake at 400°F for 15–20 minutes, or until the pastry is puffed and golden brown.
Serving Suggestions
Serve the tree warm with accompaniments that complement chocolate and pastry. Consider:
- Chocolate sauce
- Salted caramel sauce
- Whipped Chantilly cream
- Fresh fruit (strawberries pair especially well)
- Vanilla ice cream
- Chocolate whipped dip or a simple fruit compote
Storage
This tear and share is best the day you make it. Leftovers can be kept at room temperature in a large zip-top bag for 1–2 days; reheat briefly in a low oven to refresh the crisp layers.
Expert Tips
- Make the ganache up to a day ahead; keep it covered and chilled.
- The cinnamon-sugar topping is optional but adds great flavor and color.
- If the shaping steps are unclear, follow the photos to guide your cuts and twists.
- Swap milk chocolate for bittersweet if you prefer a sweeter filling.
- Use excess pastry to cut small filled bites—bake them alongside the tree for extra snacks.
- Do not skip the freezing step; chilling keeps the structure intact and improves the final bake.
Enjoy your Chocolate Ganache–Filled Puff Pastry Christmas Tree Tear and Share, and share your results and questions in the comments when you make it!