As you may have gathered, I absolutely love Nutella! As a child, my mother would hide the Nutella jars as it was only to be used for guests or on special occasions because it was an expensive treat. My brother and I were only allowed to scrape the jars that had already been scraped, were dried up and often full of leftover cake crumbs. My mother will deny it, but it’s the truth! Now when I open a new jar, I smile with every spoonful of smooth, delicious Nutella and while it’s still a little on the pricey side, I splurge every once in a while.
Ingredients:
- 4 tbsp Nutella
- 225 gram rolled out puff pastry (1 sheet)
- 1 egg (optional)
Directions:
- Preheat the oven to 350°
- Line a baking sheet with parchment paper.
- Unroll the puff pastry.
- Spread the Nutella evenly over the puff pastry.
- Roll both sides of the puff pastry inwards to meet in the middle.
- Place the puff pastry roll in the freezer for 20 minutes.
- Cut the rolled-up puff pastry at intervals of ½ inch.
- Place the unbaked palmiers on the parchment paper leaving space between each.
- In a small bowl, beat the egg with a fork. Note: I brush egg over the puff pastry to give the palmiers a glazed look but it’s not required.
- Lightly brush the unbaked palmiers with the beaten egg.
- Bake for 15 minutes or until the palmiers are golden brown.
