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Nutella Palmiers

Nutella Palmiers

This is a recipe for those occasions when you want 'pastry shop quality' for a 'rice crispy treat' amount of work. 

Nutella Palmiers
white espresso cups & nutella palmiers

These cookies do require some planning; only because you have to defrost the puff pastry and allow time to chill the cookies before baking.  But really, it's just a couple of passes with your rolling pin, spread the filling, roll and slice, chill and bake. 

You are done, easy as that, sweet flaky Palmiers filled chocolate and hazelnut. 

All you'll need to make about 20 Nutella Palmiers is:

  • 1/4 cup sugar
  • 1 sheet frozen all-butter puff pastry (10” x 7”)
  • 3 tablespoons Nutella
  • 2 tablespoons skinned toasted hazelnuts, finely chopped
palmier cookie sheet.jpg

The first step is to coat the dough in sugar.  Sprinkle about half of the sugar over your work surface, set the chilled puff pastry top.  Sprinkle the remainder of the sugar over the pastry.  Roll the sugar into the pastry with a couple of passes of you rolling pin, or the nearest wine bottle.  Turn the dough, and flip it over once or twice, and continue to roll the sugar into the surface of the pastry until most of the sugar is incorporated.  This shouldn't take more than a dozen or so passes. 

Spread the Nutella over the pastry with a small metal spatula. This is the only tricky part, you don't want to tear the pastry, and the dough will want to slide around.  I have found that if you warm the Nutella, just a bit, you will have much better luck. Using the microwave on it's lowest setting, warm the Nutella for just a few seconds at a time, until it is more spreadable.  Don't be tempted to slather on a thick layer of Nutella.  More is not better when it comes to this recipe.  Use only a very thin layer of Nutella, or it will ooze out and burn on the bottom in the oven. Next, sprinkle the chopped hazelnuts over the pastry.

With the tip of a knife cut a tiny notch to mark the middle along the short edge of the pastry. Carefully roll each long side of rectangle toward center line, so the sides meet in the middle. Wrap rolled pastry in plastic and put it in the freezer until firm,  at least 30 minutes.

Preheat oven to 400˚ F. Line a baking sheet with parchment paper.

Use a sharp knife to cut  pastry roll into 1/2 inch slices.  Arrange the slices on the baking sheet with a couple of inches between the cookies.  They will spread out during cooking. Place the cookie sheet in the fridge for 15 minutes.

Bake until golden brown, 15-18 minutes. Cool on baking sheets for 10 minutes, and then move to a wire rack to cool completely.

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