Blackberry Cream Cheese-Stuffed Christmas Tree With Nutella

Preheat oven to 375˚F. Line a cookie sheet with parchment paper.

Using a fork, mix cream cheese with the blackberry preserves until evenly combined.

Separate crescent dough into 16 pre-cut triangles. Using a sharp chef’s knife, halve each triangle lengthwise to make 32 triangles.

Spoon about 1 rounded teaspoon cream cheese mixture onto the shortest end of each triangle. Roll up the triangle, beginning at the cream cheese end, and arrange on the prepared cookie sheet in the shape of a Christmas tree, beginning at the trunk, so that each roll is just touching. (Arrange the rolls horizontally so that they fit on the cookie sheet, beginning with two rows of 2 rolls for the trunk. For the tree, arrange 7 rolls for the base, then continue arranging the rolls with 1 less roll for each of the remaining 6 rows that will make up the tree, ending with a single roll for the tip of the tree.) Using clean fingers, gently press the edges of the rolls around the perimeter of the tree together to seal, wiping away any excess filling.

Bake the tree until deep golden-brown, 23 to 25 minutes. Remove and slide the tree on parchment onto a heat-proof surface or wire rack to cool, about 20 minutes.

Once cool, carefully slide the tree onto a serving platter or board using an offset spatula; you may need to loosen the tree carefully from the parchment paper using a knife or long offset spatula.

Using a knife, spread a little dollop of Nutella on each roll and garnish each dollop with a mint leaf.