- 1
Ingredients
- 13 ounces puff pastry sheet ready made
- 1/2 cup *8- tablespoons **chocolate spread
- 1/2 cup nuts, toasted chopped
- 5 teaspoons superfine sugar
Preparation
Step 1
* equals 1/2 cup or 4 ounces
** Nutella Chocolate Hazelnut Spread (found in the breakfast spreads section).
Thaw puff pastry following package directions.
Lightly grease baking sheet. On lightly floured surface, roll out 1 pastry sheet to a 15 x 9-inch rectangle. Spread with the chocolate filling then scatter the chopped nuts over the top. Roll up the long side of the pastry from each side to meet in center. Brush with water where the pieces meet to join them. You may need to refrigerate now to firm up before slicing. Cut into thin slices. Place each slice on baking sheet and flatten with spatula. Sprinkle with sugar. Bake in preheated 425 degrees F oven for about 10 to 15 minutes or until golden brown. Transfer to wire rack. Good served at room temperature or warm.
Can be frozen up to 3 months in air tight container.
Variation: For extra chocolate flavor, dip the palmiers in melted dark chocolate to half cover palmier.
Variation: Cinnamon Palmiers :
Follow Chocolate Palmier directions substituting :
Cinnamon sugar
Melted butter, chopped, toasted nuts.
Brush the rolled out pastry with melted butter, sprinkle with cinnamon sugar, sprinkle with the toasted, chopped nuts.