Homemade Nutella Palmiers
The first batch I made, I spread the Nutella straight from the jar. Cold and stiff, it tore the pastry in two spots. Now I warm it for about 15 seconds in the microwave so it slides on like frosting, and I leave a thin bare strip along each long edge so the two rolls actually stick when they meet in the middle.
The freezer matters more than you’d think. A soft log squashes under the knife and you get flat ovals instead of hearts, which still taste fine but look kind of sad. Fifteen minutes firms it up enough for clean half-inch slices. I’ve baked these with regular and gluten-free puff pastry and both puffed the same. We eat them the day they’re baked, usually with coffee.
Homemade Nutella palmiers are the French heart-shaped cookie, with a chocolate hazelnut swirl rolled right into the layers. You only need one sheet of puff pastry. A little sugar underneath gives the bottoms a sticky caramelized edge while the middle stays flaky. They keep two days in an airtight tin, though they lose some crunch by the second.
Ingredients
Equipment
Method
- Stir the sugar and salt together, then scatter half of the mix over a clean counter or a sheet of parchment.2 tbsp granulated sugar, 1/8 tsp fine salt
- Unfold the cold puff pastry on the sugar and roll it into a rectangle about 10 x 12 inches, pressing the sugar into the underside. Sprinkle the rest of the sugar mix over the top and roll once more to press it in.1 sheet frozen puff pastry
- Microwave the Nutella for 10 to 15 seconds and stir until it spreads easily but isn't hot. Spread it in a thin, even layer over the pastry, leaving a 1/4-inch bare strip along both long edges.1/2 cup Nutella
- Roll one long side tightly toward the middle, then roll the other side to meet it. Brush the touching edges with a little water and press the two rolls together gently so they hold.1 tsp water
- Wrap the log in parchment and freeze it for 15 minutes, until firm but not frozen through. Meanwhile, heat the oven to 425°F and line a baking sheet with parchment.
- Trim the ragged ends, then cut the log into 1/2-inch slices with a sharp knife, using a sawing motion. Lay them cut side down on the baking sheet, 2 inches apart, and pinch the bottom of each heart slightly.
- Bake for 12 to 14 minutes, until the pastry is puffed and deep golden and the sugar on the bottom has caramelized. Let the palmiers cool on the sheet for 5 minutes, then move them to a rack to crisp.
Nutrition
Notes
Gluten-free puff pastry works with no other changes; just keep it cold, since it cracks more easily when it warms up. This is a homemade version and is not affiliated with or endorsed by Nutella.
You might also like our Easy Chocolate Hazelnut Cake.
