About this recipe:These sweet chocolate hazelnut palmiers are best eaten as a sweet end to a fancy meal. A great option for Valentine's day or other special occasion, feel free to add finely chopped almonds or pistachios to the spread for some extra flair.
225g puff pastry
160g chocolate hazelnut spread
1 teaspoon vanilla extract
3 tablespoons melted milk chocolate
icing sugar, for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / Gas 6. Grease a baking tray.
Flour a flat work surface then roll the pastry out into a rectangle of about 30x25cm. Trim the pastry edges slightly, if necessary, so that you have a even rectangle with straight edges.
In a bowl, mix together the hazelnut spread and vanilla extract then spread evenly over the pastry. Season well.
Roll each of the long edges up to meet in the middle (like a scroll). Slice the rolled pastry into 12 slices then arrange on their sides on the prepared baking tray.
Bake in the preheated oven for 12 to 15 minutes or until risen and golden brown. Remove from the oven and drizzle with melted chocolate then dust with icing sugar. Serve warm, or allow to cool then serve cold.
I like the basic concept, but found that the chocolate spread leaked out and started burning on the baking tray (setting off the smoke alarm). The instructions do not say if the spread is to go to the edges or not. And there is a sentence stating 'Season well.' I do not know what this means. Is there some seasoning not listed in the ingredients we are to use? - 13 Dec 2015