Everyone loves flaky pastry and rich chocolate. You can easily make Nutella and Hazelnut Palmiers, a crispy, flaky French pastry with a twist, at home using ingredients found in most American groceries. So, this article explains how to make them at home with this easy recipe.
Nutella and Hazelnut Palmiers: American Groceries
You’ll love these Nutella and Hazelnut Palmiers. Store-bought puff pastry is a creamy, crunchy toasted Nutella. Made with nuts and a little sugar, this easy pastry recipe transforms simple ingredients into beautiful, crispy, golden brown cookies.
Traditional Nutella and Hazelnut Palmiers are a classic French pastry, known for its distinctive heart-shaped shape and caramelized edges. This version features a generous layer of chocolate-hazelnut spread and finely chopped hazelnuts, adding a unique flavor and texture.
This recipe is incredibly easy to make, as most of the work is done with refrigerated or frozen puff pastry, eliminating the need for yeast, complicated dough kneading, or lengthy prep. Once prepared, the pastry is simply rolled out from the center and slicing, then baked until puffed, golden, and crispy.
These Nutella palmiers are perfect for breakfast, afternoon coffees, brunches, holiday cookie trays, parties, bake sales, or as an easy dessert when you don’t want to spend hours in the kitchen. They’re guaranteed to turn out great.
Why You’ll Love Nutella and Hazelnut Palmiers:
Very easy to make
Requires just a few ingredients
Flaky and crispy
Delivers a rich chocolate flavor
Perfect for impressing guests
Perfect for a beautiful presentation
Full of chocolate flavor
Provides a crunchy texture
All the ingredients you need:
Ingredients for Palmiers:
1 large egg
1 teaspoon ground cinnamon
1 tablespoon water
1 sheet frozen puff pastry, thawed according to package instructions
1/2 cup Lutella or chocolate hazelnut spread
1/4 cup granulated sugar
1/3 cup finely chopped hazelnuts
Finishing ingredients, optional:
Powdered sugar for dusting
Extra chopped toasted hazelnuts
Melted chocolate for topping
Full instructions on how to make Nutella and Hazelnut Palmiers:
1. Thawing the Puff Pastry
First, remove the puff pastry from the freezer and thaw it according to the package instructions.
The pastry should be pliable enough to roll without breaking, but cool to the touch.
Tip: Don’t leave the pastry warm or sticky. If it becomes too soft, refrigerate it for a few minutes before proceeding.
2. Preparing the Hazelnuts
If using raw hazelnuts, lightly toast them in a dry pan over medium-low heat for a few minutes.
Cool completely.
Finely chop the hazelnuts. Avoid turning them into a powder, as you prefer smaller pieces that add crunch to the entire pastry.
To save time, you can use pre-toasted hazelnuts.
3. Preparing the Work Space
Lightly sprinkle granulated sugar on the prepared work surface.
Now place the thawed puff pastry on top.
If necessary, gently roll it out into a rectangle.
Be sure to keep the pastry cold and avoid over-rolling it, which can flatten the crust.
4. Spreading the Nutella
Use a small offset spatula or the back of a spoon.
Spread the Nutella evenly over the pastry.
Leave a small border around the edge.
Make a thin, even layer of Nutella.
Be careful not to overdo it, as excess filling may leak out during baking.
5. Adding the Hazelnuts
Sprinkle the chopped hazelnuts evenly over the Nutella.
Gently press them into the spread with your fingers or the back of a spoon.
This will help keep the nuts in place while rolling the pastry.
6. Adding the Sugar and Cinnamon
Now sprinkle the granulated sugar evenly over the hazelnuts.
If you prefer, you can also lightly sprinkle some sugar.
The sugar caramelizes during baking and gives palmiers their characteristic crisp golden edges.
7. Folding the Pastry
If you draw a line through the center of the rectangle, starting from one long side, gently roll the pastry inward toward the center.
Repeat this process on the opposite side.
The two rolls should now meet in the middle, forming a classic palmier shape.
Avoid rolling the pastry too tightly.
Rolling lightly allows the puff pastry layer to expand better during baking.
8. Chilling the Rolled Pastry
Wrap the rolled pastry loosely in plastic wrap and refrigerate it for 22 to 30 minutes.
This step is crucial, as chilled pastry makes it easier to slice and holds its shape better.
For neater palmiers, it’s easier to chill the rolls longer.
9. Preheating the Oven
Preheat the oven to 400°F, 200°C.
Now, using a baking sheet, line it with parchment paper.
The parchment prevents the caramelized sugar from sticking to the pan and makes cleanup much easier.
10. Slicing the Palmiers
Remove the chilled pastry roll from the refrigerator.
Use a sharp knife and cut it into 1/2-inch-thick slices.
Place the slices cut-side up on the prepared baking sheet.
Be sure to leave about 2 inches of space between each slice, as the pastry expands when baked.
If the slices lose their shape while cutting, gently adjust them with your fingers.
11. Preparing the Egg Wash
Beat the egg thoroughly with 1 tablespoon of water.
Lightly apply the egg wash to the exposed surface of the pastry.
Avoid applying too much egg wash to the parchment paper, as this will prevent the pastry from rising.
12. Bake until golden
Place the baking sheet in the preheated oven.
Continue baking for 18 to 20 minutes, or until the palmiers are puffed and the edges are deep golden.
Baking times may vary slightly depending on your oven and the thickness of the slices.
Be sure to keep an eye on them at the end, as the sugar caramelizes quickly.
13. Cooling and Serving
Remove the palmiers from the oven and let them cool on the baking sheet for several minutes, then turn them out onto a wire rack to cool completely.
They become crispier as they cool. For a perfect finishing touch, sprinkle them lightly with powdered sugar or drizzle them with melted chocolate.
Tips for Perfect Nutella and Hazelnut Palmiers:
Be sure to keep the pastry pops chilled.
Avoid overfilling.
Be sure to finely chop the hazelnuts.
Be sure to chill before slicing.
Use a sharp knife.
Avoid overfilling the baking sheet.
Some Variation Suggestions:
Chocolate Drizzle Palmiers:
After the pastry has cooled, drizzle melted semisweet or dark chocolate over it, then let the chocolate set before serving.
Sea Salt Nutella Palmiers: Add a pinch of flaky sea salt before baking. The salt helps balance the sweetness of the Nutella and caramelized sugar.
Orange Hazelnut Palmiers: For a bright citrus note, sprinkle a little finely grated orange zest over the Nutella layer.
Coconut Chocolate Palmiers: Sprinkle unsweetened grated coconut over Nutella before adding the hazelnuts.
Almond Chocolate Palmiers: If you prefer a slightly different nutty flavor, substitute finely chopped almonds for the hazelnuts.
Cinnamon Sugar Palmiers: Omit the nuts and add extra cinnamon sugar for a simple version inspired by classic Palmiers.
Storage Tips:
Let the pastry cool completely before storing.
Store in an airtight container and store at room temperature for up to 3 days.
For the best texture, avoid storing it in the refrigerator until needed, as moisture softens the puff pastry.
If the palmiers lose a little crispness, you can reheat them briefly in a 300°F oven until they become firm and crisp.
Can I freeze Nutella palmiers?
Absolutely! These palmiers can be frozen before or after baking. To freeze unbaked palmiers,
slice the chilled pastry roll and place the pieces on a parchment-lined tray.
Refrigerate until firm, then transfer to a freezer-safe container or bag.
Be sure to bake straight from frozen, adding a few more minutes to the baking time if needed.
Serving Suggestions:
Nutella and Hazelnut Palmiers go especially well with:
Freshly brewed coffee
Espresso
Cappuccino
Hot chocolate
Vanilla latte
Vanilla ice cream
Whipped cream
Raspberries
Fresh strawberries
Black tea
For brunch, place the palmiers on a serving plate with fresh fruit or coffee.
FAQ
Answers to questions about Nutella and Hazelnut Palmiers.
Q. What are Palmiers?
Palmiers are French pastries made from puff pastry and sugar. The pastry is rolled inwards from both sides towards the center and sliced, creating a distinctive heart or butterfly shape.
Q. Can I use frozen puff pastry?
Absolutely! Frozen puff pastry is an excellent option for this recipe. Just make sure to thaw it according to the package instructions before use.
Q. Can I make Nutella Palmiers without hazelnuts?
Yes! Simply omit the chopped hazelnuts; you will still get delicious, caramelized Palmiers with a chocolate filling.
Q. Why do Palmiers spread too much?
This often happens if the puff pastry gets too warm before baking. Be sure to chill the rolled pastry before slicing and baking; this helps them retain their shape.
Final Thoughts
Nutella and Hazelnut Palmiers prove that creating a fantastic pastry doesn’t have to be complicated. With flaky puff pastry, creamy chocolate-hazelnut spread, crunchy hazelnuts, and caramelized sugar, every bite offers a crisp texture and rich chocolate flavor—a truly delicious combination.
They are easy enough for a weekday treat but impressive enough for holidays, brunches, parties, and dessert tables. Just remember to keep the pastry chilled, avoid overfilling, and leave enough space in the oven for them to puff up properly. Serve them slightly warm with your favorite coffee or completely cooled. Now you have a simple, homemade pastry ready that tastes even better than bakery-style ones.