Nutella Palmiers

I took a great deal of pleasure in baking boxes and boxes full of cakes, muffins, biscuits, fudge and other sweets to deliver as thank you Christmas presents to the people who been so supportive of LLG over the past year. Amongst them were these Nutella & Roasted Hazelnut Palmiers which are a doddle to make, and might be fun to make with children over the next few days before New Year, as all they involve is a bit of pastry rolling, and some Nutella spreading. Mmmmmmmm……

They are especially good eaten just out of the oven, as the flaky pastry showers over your frock as you bite into them, and the warm Nutella and butter drips down your wrist. Mmmmmmmm…….

There are just three ingredients: pre-rolled puff pastry, Nutella & chopped nuts, with a bit of sugar for sprinkling just before they go in the oven. I used those handy bags of chopped roasted hazelnuts that they now sell in supermarkets, and was unable to detect any difference from the ones I have roasted & chopped myself in the past. Finely chopped pecans or walnuts or almonds would all be good too. Don’t worry about roasting them if you can’t be bothered. If you can, just toast them gently in a dry frying pan for a few minutes. (They catch easily so don’t leave them.)

Please don’t attempt to make your own puff pastry – it’s not easy, and I actually think you get better results from the shop-bought stuff for this recipe. It also means that the whole affair from unpacking the shopping bags to placing a Palmier in your mouth can take as little as 30 minutes.


Sprinkle some flour over your work surface, and unroll the pastry oblong form its paper wrapping. Roll it out once with a rolling pin in one direction to the thickness in the photos below. (It doesn’t rise properly if you muck it about too much.)

I find a third of a standard jar of Nutella is about enough for one pastry oblong. It can be quite stiff, so I scoop it out into a bowl and zap it in a microwave for 2o seconds. Be careful not to overheat it as it can separate.

Take a knife and spread the Nutella all over the pastry oblong, then scatter your chopped nuts all over the top, before rolling it up from each side in towards the middle, as below.


Using a very sharp knife, cut into half inch slices.


Turn the over on to 180C at this point. Then fold them up in half, (middle Palmier below) before taking the flat of your knife and gently squashing them flat, (right hand Palmier below).


They look a little bit like the meat props from my childhood dolls house.


Either grease your baking sheet, or line it with a Silicone Baking Sheet (this is what I do), and set the Palmiers out, giving them enough room to spread during cooking – generally I put them four across. Sprinkle granulated sugar over each one.

Cook for 15 minutes, until they turn a light golden brown. Using a spatula (the Nutella gets boiling hot so use your fingers at your peril), lift them off the baking sheet onto a wire airing tray.

I suggest testing one immediately – watching out for the hot Nutella. If you are putting them into a tin, do wait until they are completely cool, as otherwise they will go soggy.

Nutella Palmiers

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Hi LLG just wanted to say I absolutely LOVE reading your tweets and dipping in and out of your blog. Definitely not supercillious or pretentious but just what a budding fashionista requires. Thank you for writing witty tweets and updating a well formulated blog which is useful,intelligent and above all a fantastic read. Much love for 2012. @missmulberry1 x


@Reena: Dear Reena, what a really lovely thing to say! Thank you so much! And wishing you a glorious 2012 too. LLGxx


yuuummmmm! These look delicious with a capital L! Me thinks that these will have to be made once i stock up on Nutella…I’ve eaten all of the house supply haha

Dinx @ Lovely in Random xoxo


@Dinx: oh you are like me: I used to eat it out of the jar with a spoon when I was at boarding school! LLGxx


I’ve always loved palmiers (although haven’t had them in ages), but I’ve never tried them with a filling before. I keep meaning to try a recipe with puff pastry, too. Sounds like I may have just found it…! These look excellent; thank you for sharing the recipe!


@CW: They are great plain, but there is something particularly beguiling about the Nutella in these! I also make savoury versions with minced mushrooms in a paste which are excellent. I must post the recipe! LLGxx


Looks amazing\


@Haidee: Thanks Haidee! LLGxx


I LOVE your recipes and cook them regularly. I’m going to try to bake these for sure and change the recipe and use some dark (70 or 80%) chocolate instead, as I’m lactose intolerant, but can eat goat/sheep milk cheese. Thank you for your awesome recipes!!
Happy new year to you from sunny Sydney!


Wow! Now I’m hungry! I’m a new reader to your blog and just wanted to say that I’m really enjoying reading xx


WOW, I’d never heard of these before. I absolutely love sweets and Nutella, will try this recipe out.


I’m making these as a Friday treat for my office…..oven on Thursday night. Thank you! L


Just wanted to say my 10 year old daughter and I made these on Friday – they were absolutely delicious and didn’t last long! Definitely will be on the repeat list. Thanks so much for the recipe!

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