Chocolate Hazelnut Palmiers
An easy weekend treat and what’s not to like about a crispy pastry swirl filled with chocolate Nutella and extra roasted hazelnuts.
Serves: 16
INGREDIENTS
2 sheets pre-rolled butter puff pastry (25cm x 25cm)
6 tablespoons Nutella
⅓ cup roasted hazelnuts, finely chopped
1 egg yolk mixed with 1 teaspoon water
raw sugar for sprinkling
METHOD
Preheat the oven to 180°C fan bake. Place one sheet of pastry on a lightly floured piece of baking paper.
Spread with 3 tablespoons of Nutella then scatter over half of the hazelnuts.
Using the paper as a guide, roll up loosely into a log then roll up in the baking paper. Repeat with the second sheet of pastry, Nutella and hazelnuts. Chill for 30 minutes to firm up the pastry.
Remove the paper and cut each log into 8 even pieces. Place cut side down on a lined baking tray. Brush the sides and top with egg wash then sprinkle the top with raw sugar.
Bake for about 20 minutes until golden and puffed and the pastry is fully cooked through in the centre. Leave on the tray for 5 minutes then transfer to a cooling rack. Makes 16.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.