Oh Nutella, how I love thee!! And I love my fab cuz Erica for introducing me to this amazing condiment many years ago. I really love the stuff, it’s like bacon, it just always makes things better!
A few weeks ago I posted a recipe for pesto palmiers. When I made them, I was thinking about how yummy it would be to do little bite size cinnamon roll palmiers. For a nice brunch, perhaps. When the MOMS Club I’m in decided to do a potluck brunch, I knew I had to try making them. And why not add some Nutella in while I’m at it?! It was fantastic. The few that weren’t eaten at the meeting/brunch were pretty quickly devoured by my husband when he got home! I have a feeling that they will be making frequent appearances!
Nutella Cinnamon Palmiers
Recipe a Cooking With Christen original
1 sheet puff pastry, thawed
1/2 cup packed light brown sugar
2 tsp cinnamon
pinch of salt
1 tbsp butter, melted
For the Icing:
small amount of milk
a few drops of butter extract
In a small bowl, mix the sugar, cinnamon and melted butter until it’s a coarse mixture. On a lightly floured surface, roll out the dough into a 12×12 square. Spread a light layer of Nutella evenly over the dough, then sprinkle the cinnamon-sugar over the Nutella layer. Lightly mark an indentation at the 3-inch mark, the 6-inch mark and the 9-inch mark. Fold the top down to the three, then the six, then the nine. Repeat with the bottom half. (See Confections of a Foodie Bride for examples!) Wrap in plastic wrap and place in the freezer until firm.
When its firm, preheat the oven to 375. Make an egg wash with one egg beaten with a splash of water. Cut the dough into 1/2 inch slices. Place slices on a baking sheet topped with a silicone mat, brush lightly with the egg wash, and bake for 8 minutes. Remove from oven, flip over and continue baking until light brown.
While they’re baking, make your icing. Mix some powdered sugar with a small splash of milk and a few drops of butter extract. Stir well, the mixture should be thin enough to stir easily, but thick enough to stick to the palmiers.
Allow the palmiers to cool for a few minutes on the baking sheet, then remove to a wire rack set over parchment paper. Dip one side of the palmiers into the icing,then place icing side-up on the wire rack and allow any drips to fall onto the parchment paper. Let the icing harden, then serve.