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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!