Nutella Palmiers or the Easiest Dessert Ever

Nutella Palmiers are smooth and oozing from the hazelnut spread, yet flaky and crunchy from the puff pastry.

Yield: 24 Palmiers

Prep Time: 5 minutes

Cook: 10 minutes

Nutella Palmiers are smooth and oozing from the hazelnut spread, yet flaky and crunchy from the puff pastry.

Tessa's Recipe Rundown...

Taste: What is better than buttery puff pastry? Nutella is.
Texture: The puff pastry is flaky and slightly crunchy while the nutella is smooth and slightly oozing.
Ease: One of the easiest things to make. It would be a great dessert to make with kids.
Appearance: They’re edible elephant ears! What could be cuter?
Cons: The only negative thing I can think of is how bad these are for you, but if you manage to buy puff pastry without nasty ingredients like margarine, it makes it a little better πŸ˜‰
Pros: Super delicious, super easy, and perfect for entertaining.
Would I make this again? I think next time I’ll make savory palmiers, maybe with some homemade pesto.

Nutella Palmiers are smooth and oozing from the hazelnut spread, yet flaky and crunchy from the puff pastry.

Nutella Palmiers or the easiest dessert to make!

Nutella Palmiers

If you didn’t already know this, a Palmier is a French cookie we call Elephant Ear cookies. Although it may sound foreign, palmiers couldn’t be easier to make or more delicious. On a whim I used puff pastry scraps from when I made Goat Cheese & Tomato Tarts to make these palmiers. There are so many variations on the traditional sweet palmier which simply contains puff pastry and sugar. I chose to add Nutella, but there are a host of other delicious goodies you can slather or sprinkle onto the puff pastry dough before rolling it up into a little elephant ear.

Nutella + Puff Pastry = Success.

*Note: As I mentioned earlier, it is a little difficult to find puff pastry at the grocery store that isn’t loaded with manufactured ingredients like margarine or other hydrogenated oils. I was able to find an all-natural frozen puff pastry at Whole Foods.

How to make
Nutella Palmiers

Yield: 24 Palmiers
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Time 30 minutes
Total Time: 45 minutes
Nutella Palmiers are smooth and oozing from the hazelnut spread, yet flaky and crunchy from the puff pastry.

Ingredients

  • frozen puff pastry dough, thawed (see note)
  • Nutella

Directions

  1. Preheat oven to 450; line a baking sheet with parchment paper or a silpat.
  2. On a clean work surface roll out a sheet of thawed puff pastry dough so it is roughly 10x12 inches. Using a spatula, spread out nutella onto puff pastry, remembering that less is more. Gently take one vertical side of the dough and roll it inward, stopping at the middle. Take the remaining side and roll it inward, meeting at the middle to create the palmier shape. Press the sides together so they stay put. Repeat for as many sheets of puff pastry as desired. For a flakier palmier, let the nutella filled logs chill in the fridge for at least 30 minutes.
  3. Using a sharp knife, slice the log into 1/2 inch chunks. Place the palmiers onto the prepared baking sheet, leaving plenty of room in between palmiers so they can spread in the oven. Bake for 10-15 minutes or until the dough is slightly golden.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Add a Review or Question

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  1. #
    Noemi — June 19, 2010 at 2:19 am

    you really can't go wrong with nutella! these looks so good and so simple.

  2. #
    Anonymous — June 19, 2010 at 4:27 am

    They look so yummy!
    Especially if they're easy to make, that's even better.
    I really will have to try this out.

  3. #
    ajcabuang04 — June 19, 2010 at 5:21 am

    These look great!! And so simple to make too!! Instant snack!!

    Would you mind checking out my blog? πŸ˜€
    http://ajscookingsecrets.blogspot.com/

  4. #
    Carolyn Jung — June 19, 2010 at 6:10 am

    Another great use for Nutella — well, besides eating it straight out of the jar. πŸ˜‰

  5. #
    Anonymous — June 20, 2010 at 3:26 am

    Palmier does not mean “elephant ear.” It means “palm tree.” It's because the curl of the pastry looks like how a palm tree's fronds curl off the trunk.

    Just because we call the same things in English “elephant ears” doesn't mean the French translation is literal.

  6. #
    steph — June 21, 2010 at 3:25 pm

    YUM! Can't go wrong with buttery dough and Nutella.

  7. #
    Lauren — June 22, 2010 at 12:14 am

    Ooh Tessa! These look SO delicious.

  8. #
    Justin — June 23, 2010 at 1:53 am

    i swear i'm not making this up — i've got some nutella and puff pastry in the house right now and was just thinking this morning that there must be some way like this to combine them into a super easy dessert. now i'm definitely inspired.

  9. #
    Amy B. — June 27, 2010 at 1:27 am

    Good news! Foodista is inviting you to attend this year's International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

    Hope to see you there! Keep on blogging. πŸ™‚

  10. #
    Patty — July 1, 2010 at 2:47 pm

    Love the simplicity and cuteness! I've always loved palmiers. Good to know where one can score some decent puff pastry – I hear ya on the junkiness of most. I agree, a savory version would be awesome too. πŸ™‚

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