Nutella Palmiers

summer bulgur-heirloom tomato salad
When I decided to take French as my language in high school I had no idea how many class food parties would come out of it, but if I had known, it would’ve just made my decision that much easier. Last week my professor decided to take a break from writing essays and take two days of “food days”. Everyone brought dishes from different regions and did short presentations on how they made them, while the rest of us stuffed our faces. It was a great time and I think I ate more butter in those two days than I normally do in a month. One of the girls made palmiers, which are my favorite. They always seemed like they would be so complicated to make but she let me in on her puff pastry shortcut. Which made me think; thank God for puff pastry and why didn’t I think of that sooner. For my contribution to the food party, I made my own version of nutella with actual hazelnuts and chocolate, and sugar cookies (or “sand cookies” in french, because the dough is the consistency of sand). Anyways I ended up with some leftover nutella and a craving for more palmiers so I thought NUTELLA PALMIERS, why not? Adding “iers” to the end of basically anything in french specifies its’ tree form, so a “palmier” is a palm tree. It is also the world for elephant ear, because french likes to make things interesting and have words that mean 10 different things.
summer bulgur-heirloom tomato salad

  1. thaw puff pastry, pre-heat oven to 350 F and line a baking sheet with parchment paper
  2. spread your spread of choice over puff pastry, then roll tightly from either side
  3. put the roll in the freezer for 10 minutes, this will make it easier to slice
  4. remove from freezer and brush top with butter and sprinkle with sugar
  5. slice thinly and place on the lined baking sheet
  6. bake for 15 minutes or until puff pastry puffs and begins turning golden


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