Name: Nutella and Hazelnut Palmiers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: Puff Pastry (320g / 11oz); Nutella (4-5 tbsp); Hazelnuts (45g / 1/3 cup); Powdered Sugar

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There’s something magical about the smell of freshly baked cookies wafting through the kitchen, isn’t there? With their delicate, flaky layers glistening in the light, Nutella and Hazelnut Palmiers capture more than just the essence of sweet delights. They represent sweetness shared, laughter echoing, and a sprinkle of joy in every bite. Picture yourself biting into one of these delectable treats — the rich, chocolatey Nutella melting on your tongue, complemented by the satisfying crunch of toasted hazelnuts. They’re not just cookies; they’re little hugs wrapped in pastry.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Nutella and Hazelnut Palmiers
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Nutella and Hazelnut Palmiers

I still remember the first time I tried palmiers. Growing up, my grandmother would whip up pastries for special occasions, and the excitement would build as I waited by the oven, my nose pressed against the glass, eagerly anticipating that perfect moment when the cookies would puff up and turn golden brown. These Nutella and Hazelnut Palmiers evoke those same delicious memories, making them perfect for the holiday season or any cozy get-together. So, roll up your sleeves and let’s create some adore-worthy pastries that will warm hearts and bellies!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 5 minutes and easy steps, these palmiers are a breeze to make!
Irresistible Flavor: Imagine the creamy hazelnut spread and crunchy nuts combining in a seriously delicious bite.
Eye-Catching Appeal: Their elegant, swirled shape makes them a showstopper on any dessert table.
Flexible Serving: Perfect as a sweet treat for holiday gatherings, afternoon snacks, or even brunch!
Diet-Friendly Options: You can explore gluten-free puff pastry for a tasty alternative if you need it.

Ingredients You’ll Need

Puff Pastry (320g / 11oz): We recommend using a high-quality, pre-made sheet of puff pastry for convenience. This dough is flaky and buttery, making it the star of the show. If you want a homemade version, feel free to use your favorite recipe, but store-bought makes this so much easier!
Nutella (4-5 tbsp): This creamy chocolate-hazelnut spread brings not just flavor but also a luxurious texture. If you’re feeling adventurous, you can substitute Nutella with a homemade nut butter, just be sure it’s nice and smooth!
Hazelnuts (45g / 1/3 cup): Finely chopped hazelnuts create a lovely crunch in each bite. Roasting them lightly before chopping enhances their flavor, but you can use other nuts like almonds or walnuts if hazelnuts aren’t available.
Powdered Sugar: A dusting of this sweet powder adds a lovely finish to your palmiers. If you have dietary restrictions, consider using a sugar alternative suitable for dusting!

How to Make Nutella and Hazelnut Palmiers

Prepare the Baking Sheet: Start by preheating your oven to 425°F (220°C). While that’s heating, line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking. This will help your palmiers bake evenly and make cleanup a breeze!

Assemble the Puff Pastry: Unroll your puff pastry onto the parchment-lined baking sheet. Using a spatula, spread Nutella evenly over the surface in a thin layer — aim for about 4-5 tablespoons. Don’t be shy! Add a generous sprinkle of finely chopped hazelnuts over the Nutella, ensuring every bite will be packed with flavor.

Roll the Dough: Begin rolling the pastry tightly from one side toward the center. Then, repeat this on the opposite side until both rolls meet in the middle, forming a log-like shape. Be mindful of the tightness of your rolls; the tighter they are, the better the palmiers will hold their shape while baking!

Chill Before Baking: Once rolled, wrap the log in plastic wrap and refrigerate it for about 30 minutes. This step is crucial; it helps maintain their shape during the baking process. Meanwhile, keep an eye on your oven, making sure it’s preheated and ready for your pastries!

Slice and Bake: After the chilling time is up, take the roll out of the fridge and slice it into 1/2-inch thick pieces. Arrange these slices on your prepared cookie sheet, allowing for about 2 inches of space between them to give them room to puff up. Bake in the preheated oven for about 15 minutes or until the edges are golden brown and the aroma is out of this world!

Cool and Dust: Once baked, remove them from the oven and let the palmiers cool on a wire rack. Once cooled, sprinkle a light dusting of powdered sugar over them for that irresistible finish. Trust me; it’s all about that final touch!

Storing & Reheating

For the best taste, store your palmiers at room temperature in an airtight container for up to three days. If you wish to keep them longer, they can be refrigerated for about a week, but remember to use a container that prevents moisture. You can also freeze your unbaked rolls wrapped firmly in plastic wrap and then placed in a freezer bag for up to 3 months. When ready to bake them, let them thaw in the fridge overnight, slice, and bake as instructed. While they might lose a bit of their crunch during storage, a quick reheat in the oven at 350°F for about 5 minutes will help revive that flaky, crispy texture!

Chef’s Helpful Tips

Avoid rolling too loosely or too tightly; finding that perfect balance will ensure even baking and a beautiful final shape.
For an exciting twist, try adding different flavorings like cinnamon or even a sprinkling of sea salt to enhance the chocolate and nut flavors.
If your puff pastry feels too sticky while working with it, consider chilling it again briefly to make it easier to handle.
Experiment with Nutella’s substitutes like almond or pistachio spreads; they provide a unique nutty flavor and pair beautifully with the hazelnuts.
Feel free to prepare the log in advance; just remember to wrap it tightly in plastic wrap to avoid any freezer burn!

These Nutella and Hazelnut Palmiers are more than just cookies; they create blissful moments and sweet reminiscences. Whether you whip them up for holiday gatherings or share them as a special treat during coffee breaks, each bite sparks joy. Their simplicity and elegance make them irresistible, so don’t hesitate to get your baking gear ready.

Recipe FAQs

Can I use homemade puff pastry instead of store-bought?

Absolutely! While using store-bought puff pastry saves time, homemade versions can elevate your palmiers even more. Just ensure your dough is rolled out thinly for that delightful, flaky texture.

What can I replace Nutella with?

If you prefer a different flavor profile or have nut allergies, you can swap Nutella for other spreads like almond butter, sunflower seed butter, or even a chocolate spread that fits your dietary needs. Just aim for something that’s smooth and spreadable.

Can I add other flavors or ingredients?

Absolutely! Feel free to sprinkle spices like cinnamon or nutmeg on the Nutella before rolling, or add zest from an orange or lemon to brighten the flavor. You could also fold dried fruits or chocolate chips into the hazelnuts for added sweetness.

How do I know when the palmiers are done baking?

You’ll know they’re done when the edges are golden brown, and they look beautifully puffed — no one likes a sad-looking palmier! As you bake, enjoy watching them transform through the oven window; it’s a delightful sight.

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Nutella and Hazelnut Palmiers

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Author: Jennifer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: French

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Description

These Nutella and Hazelnut Palmiers are a delightful combination of flaky pastry and rich hazelnut spread, perfect for any occasion. Quick to prepare and irresistibly delicious!

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Spread Nutella evenly over the puff pastry and sprinkle chopped hazelnuts on top.
Roll the pastry tightly from both sides towards the center to form a log.
Wrap the log in plastic wrap and chill in the refrigerator for 30 minutes.
Slice the log into 1/2-inch thick pieces and arrange them on the baking sheet with space in between.
Bake for 15 minutes or until golden brown, then cool on a wire rack.
Dust with powdered sugar before serving.