Crunchy, chopped hazelnuts and smooth chocolate hazelnut spread make these hazelnut palmiers the richest, little pastries. Serve them up with chocolat chaud or plain coffee for homespun luxury.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 30 cookies
- 1/3 cup chocolate hazelnut spread (recipe tested with Nutella)
- 1/3 cup finely chopped hazelnuts
- 1/2 lb puff pastry (1 sheet store bought)
- 1 egg, beaten
How to make hazelnut palmiers, also known as elephant ears:
Preheat an oven to 400F.
Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the chocolate hazelnut spread in a thin, even layer over the dough, and then sprinkle the surface of the pastry with chopped hazelnuts. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.
Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.
This hazelnut palmiers recipe makes 30 cookies.
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