Name: Nutella palmiers
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: French
Ingredients: 1/3 recipe of homemade puff pastry, about 1 pound or a box of frozen all-butter puff pastry like Dufour; 1/2 cup raw sugar or granulated sugar (100 g); 1/4 cup of Nutella, homemade Nutella preferred, or your favorite jarred chocolate hazelnut spread

Description

These have all the crispy buttery crunch of a classic palmier with an added touch of hazelnut chocolate flavor. Made with a pizza wheel, you’ll have no trouble rolling these up into lovely little heart shapes.

Ingredients

Scale

1/3 recipe of homemade puff pastry, about 1 pound or a box of frozen all-butter puff pastry like Dufour
1/2 cup raw sugar or granulated sugar (100 g)
1/4 cup of Nutella, homemade Nutella preferred, or your favorite jarred chocolate hazelnut spread

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Instructions

Preheat the oven to 400 F (205 C). Line 2 sheet pans with parchment.
Scatter about half the sugar on a work surface. Roll out the puff pastry into a rectangle over the sugar. Periodically turn the dough over so that you roll the sugar into the dough on both sides.
The dough should be about 1/8” thick before going on.
Place the rest of the sugar into a small bowl.
Spread the Nutella in a thin layer over the surface of the dough. Be sure to spread the Nutella all the way to the edges of the dough.
Use a pizza wheel to make 1/4″ notches along one of the long edges of the dough. Use these notches as guidelines for cutting the dough into strips the same width across to the opposite side of the dough.
Roll each strip from opposite ends towards the center with both of your hands. Alternatively, you can fold the dough about twice towards the center on each side. This will make more of a heart shape instead of the curled shape.
Dip the top and bottom of each palmier in the sugar, and then place them on the prepared sheets. Space them out well as they will puff up and expand outward during baking.
Bake the palmiers for 15-18 minutes, rotating the sheets 180 degrees and switching them from top to bottom halfway through baking.
Keep the palmiers in an airtight container for up to a week.