Nutella Palmiers Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Steps:

• 1. Preheat oven to 450'F. Line cookie sheets with parchment paper.
• 2. On a lightly floured surface, roll out the puff pastry into a rectangular shape about 15x9 inches.
• 3. Spread the Nutella evenly over the puff pastry, then sprinkle the nuts over the top.
• 4. Roll both long ends so that they meet at the center of the dough. Where the pieces meet, dampen the edges with a little water to join them together.
• 5. Using a sharp knife, cut the dough into thin slices. Place on the prepared cookie sheet and flatten slightly with a spatula.
• 6. Sprinkle the tops of the cookies with the sugar, then bake for 10-15 minutes, or until golden. When done, transfer to a wire rack to cool before serving.
• 7. Sprinkle Powdered Sugar over them to give a little added sweetness. (This was the plate of them that my daughter thoroughly enjoyed)
• 8. As a gift: When cool, lay palmiers in cellophane bag and tie with curling ribbon with a note. Enjoy!

Steps:

• Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.
• Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.
• Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.