A swirl of chocolate and hazelnuts flavors this rich pastry. These delicious cookies are very simple to make. Enjoy Palmiers.
Serving : 26 palmiers
1 portion Puff pastry from Scratch*
½ cup chocolate hazelnut spread
1 tablespoon superfine sugar
½ chopped toasted hazelnuts
nonstick cooking spray
flour, for dusting
Line baking sheet with parchment paper, set aside. On a lightly floured counter, Unfold puff pastry, to a rectangle about 15×9 inches (38 x 23 cm) in size.
Using a spatula, spread the chocolate hazelnut spread over the puff pastry dough and then scatter the chopped hazelnuts over the top.
Roll up one long side of the puff pastry to the center, then roll up the other side so that they meet in the middle.
Where the pieces meet, dampen the edges with a little water to join them.
Using a sharp knife, cut into thin slices. Slice dough 1-inch thick or smaller. Place each slice onto prepared cookie sheet and flatten slightly with the spatula. Sprinkle the slices with the superfine sugar.
Bake in a preheat oven to 425°F (220°C) for about 10 -15 minutes or until golden. Transfer to a wire rack to cool. Serve and Enjoy!
For an extra chocolate flavor, dip the palmiers in melted dark chocolate to cover half of each cookie.
- Purchased puff pastry can be substituted in these recipes. Just be sure to purchase the freshest pastry possible.
- Thaw the puff pastry in the refrigerator and keep it cold during the preparation of the recipe.
- Be sure the oven is heated to the proper temperature.
- To achieve maximum puffing -pastry should go from the refrigerator to a hot oven!
Photo Credit : gratitudeismine.com