2 (17.5-oz.) packages frozen puff pastry, thawed
1/4 cup sugar
2 teaspoons cinnamon
1 egg, beaten
Cream Cheese Frosting
How to Make It
Preheat oven to 375˚F. Lay two sheets of thawed puff pastry (1 box) onto a piece of parchment paper, stacked vertically. Using a rolling pin, roll the two together to remove seams. Cut pastry into the shape of a triangle.
Combine cinnamon and sugar. Sprinkle generously over the pastry.
Lay the remaining two pieces of puff pastry on top of the cinnamon-sugar mixture, rolling gently to remove middle seams. Cut top layer to match the bottom triangle, and discard scraps.
Using a knife, score top layer of pastry gently to form a tree trunk, 1-2 inches thick, in the center of your tree. The trunk should be narrower at the top of the tree and become wider toward the base. Then, cut horizontally in 1-inch-thick increments up the sides of the triangle – through both layers of pastry – to create the branches. Leave about two inches of dough at the top. Remove the bottom inch-wide strip of pastry from your triangle to create the base of your tree trunk.
Twist each branch twice, both top and bottom layers, away from you. Twist each strip of pastry together so that the cinnamon peeks out. Once the whole tree has been twisted, take a small, star-shaped cookie cutter and stamp out the top of the tree.
Brush the tree with the egg wash, and sprinkle with remaining cinnamon sugar if desired.
Bake the tree for 15 minutes at 375˚ until the pastry has puffed and is golden brown all over. You may need to use foil to tent parts of the tree if thinner portions are cooking more quickly.
Serve warm with Cream Cheese Frosting for dipping.