Chocolate Palmiers

These Chocolate Palmiers or French cookies are ade with puff pastry sheets and Nutella. These crunchy cookies are easy to make.

Recipe Source Link:https://www.mygingergarlickitchen.com/chocolate-palmiers/

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RECIPE INGREDIENTS

» For Chocolate Palmiers

• 7x11 cm pre-cut sheets puff pastry (200 g), 2 sheets, thawed if frozen
• 1/2 cup chocolate hazelnut spread (150 g)
• 1 egg, beaten, or 2 tablespoons melted butter

RECIPE INSTRUCTIONS

» How to Make Chocolate Palmiers

1. Preheat the oven to 400?F /200?C. Lay the thawed puff pastry sheets on a wooden board. I am using them without rolling, but you can also roll the sheets slightly before spreading the chocolate hazelnut spread. Use a knife/spatula to spread the chocolate hazelnut spread over the pastry sheets. Roll each side of the puff pastry sheet inward to meet in the middle.
2. Using a sharp knife, cut each roll into 1/2-inch thick slices. You will get 11-12 slices. To make them look perfect, reshape the sliced cookies after slicing. If you are not so good with cutting/slicing. Then I would recommend you freeze the rolled sheets for about 15 minutes before slicing.
3. Line a baking sheet with parchment paper. Transfer the rolled puff pastry slices flat to the prepared baking sheet. Brush each slice with egg wash or melted butter. Bake in a preheated oven @ 400?F/200?C for 11-12 minutes, or until crisp, and golden brown. Keep an eye on them after 10 minutes, because the chocolate filling can get dark very quickly.
4. Once baked, remove the baking sheet from the oven and let them cool at room temperature. You can serve chocolate palmiers as it is or sprinkle them with powdered sugar before serving.

RECIPE NOTES

1. To make them look perfect, reshape the sliced cookies after slicing. You can also open them up slightly after placing them on a baking tray.
2. Chocolate gets very hot after baking, so you might burn yourself. So be extra careful while removing chocolate palmiers from the baking sheets.