Chocolate Hazelnut Palmiers Recipe

Puff pastry: A versatile dough that puffs up when baked, creating a light and flaky texture.

Chocolate hazelnut spread: A creamy and sweet spread made from chocolate and hazelnuts, adding a rich flavor to the palmiers.

Granulated sugar: Used to add sweetness and a slight crunch to the pastry.

When spreading the chocolate hazelnut spread over the puff pastry, make sure to leave a small border around the edges. This prevents the filling from oozing out when you roll and slice the pastry. Additionally, chilling the rolled pastry for about 10-15 minutes before slicing can help maintain its shape and make it easier to cut into uniform pieces.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it will be more delicate and require layering with butter.

• puff pastry - Substitute with crescent roll dough: Crescent roll dough offers a similar buttery and flaky texture, though it will be slightly less crisp.

• chocolate hazelnut spread - Substitute with almond butter and chocolate chips: Almond butter provides a similar nutty flavor, and chocolate chips add the necessary chocolate element.

• chocolate hazelnut spread - Substitute with peanut butter and cocoa powder: Peanut butter offers a rich, nutty taste, and cocoa powder adds the chocolate flavor.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor and moisture to the palmiers.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a similar sweetness with a hint of caramel flavor and is a more natural alternative.

• Allow the palmiers to cool completely on a wire rack before storing. This ensures they maintain their crispiness and don't become soggy.

• Store the palmiers in an airtight container at room temperature. They will stay fresh for up to 3 days. Line the container with parchment paper to prevent sticking.

• If you need to store them for a longer period, consider freezing. Place the palmiers in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the palmiers to a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.

• When ready to enjoy, thaw the palmiers at room temperature for about 15-20 minutes. For an extra crispy texture, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.

• Avoid storing palmiers in the refrigerator as the moisture can make them lose their delightful crunch.

• For added flavor, you can sprinkle a bit of cinnamon or powdered sugar over the palmiers before serving. This adds a touch of elegance and enhances the dessert experience.

• Preheat your oven to 350°F (175°C). Place the Chocolate Hazelnut Palmiers on a baking sheet lined with parchment paper. Bake for 5-7 minutes until they are warm and slightly crispy.

• Use a toaster oven set to 350°F (175°C). Arrange the palmiers on the toaster oven tray and heat for 5-7 minutes. This method ensures they regain their delightful crunch.

• For a quick fix, use a microwave. Place the palmiers on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 10-15 seconds. Note: This method may not retain the crispiness as well as the oven methods.

• If you have an air fryer, preheat it to 320°F (160°C). Place the palmiers in a single layer in the basket and heat for 3-5 minutes. This method will help maintain their flaky texture.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the palmiers in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• Oven: Used to bake the palmiers at the specified temperature until they are golden brown.

• Rolling pin: Essential for rolling out the puff pastry to an even thickness.

• Lightly floured surface: Provides a non-stick area to roll out the puff pastry without it sticking.

• Spatula: Useful for spreading the chocolate hazelnut spread evenly over the puff pastry.

• Knife: Needed to slice the rolled pastry into ¼-inch thick pieces.

• Baking sheet: Used to place the sliced palmiers on for baking.

• Parchment paper: Lining the baking sheet with this helps prevent the palmiers from sticking and makes for easy cleanup.

• Cooling rack: Allows the baked palmiers to cool evenly after they come out of the oven.

Use pre-rolled puff pastry: Save time by purchasing pre-rolled puff pastry instead of rolling it out yourself.

Room temperature spread: Ensure the chocolate hazelnut spread is at room temperature for easier and quicker spreading.

Sharp knife: Use a sharp knife to slice the pastry evenly and quickly.

Line baking sheet: Line your baking sheet with parchment paper to reduce cleanup time.

Batch baking: Bake multiple palmiers at once if your oven size allows to save time.