Nutella Palmiers

A while back, I received a coupon for a free pack of Pepperidge Farm puff pastries from Foodbuzz. I wasn't sure what I wanted to do with the puff pastries until I realized that Palmiers are made with puff pastries.  I love palmiers, but I've never made them before.

I didn't want to just make normal ones though.  I wanted to do something different.  I found a recipe for nutella palmiers on My Baking Heart.  It sounded delicious!


The cookies were easy to make since I was using an already prepared puff pastry sheet.  The original recipe calls for chopped hazelnuts and nutella.  I decided to skip the chopped hazelnuts because I didn't want the nuts to fall out of the cookies.

The cookies came out really yummy.  They tasted a bit like chocolate croissants.  They came out really cute looking too.


13 oz Puff Pastry, thawed
8 tbsp Nutella spread


1. Preheat oven to 425F degrees. Line a baking sheet with parchment paper or foil.

2. On a lightly floured surface, roll out the puff pastry into a
rectangular shape (approximately 15 x 9 inches in size).

3. Spread the
Nutella evenly over the puff pastry with a knife. Roll both long ends so that they meet at the center of the dough.
Where the pieces meet, dampen the edges with a little water to join
them together.

4. Using a sharp knife, cut the dough into thin slices, approximately 1/3 inch thick.

5. Place on the prepared cookie sheet. Bake for 10-15
minutes, or until golden. When done, transfer to a wire rack to cool
before serving.

10 comments on “Nutella Palmiers”

  1. What beautiful palmiers!

  2. Thanks! I’m excited on how they turned out since it was my first time making them.

  3. They are adorable!

  4. This looks yummy. How do you store them – did they last awhile?

  5. I stored them in snapware containers. Mine lasted about a week. They might have been able to last longer, but they were all eaten =)

  6. Oh!! Finally I got this recipe. It is one my favorite recipes, thanks for sharing it.

  7. Pingback: Nutella Palmiers | Online REL

  8. Wonderful recipe & so easy! Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *