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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.