You can modify a basic palmier recipe by adding whatever fill you you would like, and you can even twist and shape them into whatever shape you want! They are slightly sweet and great for breakfast or dessert. Use your imagination, the sky's the limit with these. Don't like hazelnut spread? ...use a berry jam instead! Don't like nuts? ...leave them out! *Palmier shapes are quick to roll and cut. Twisting shapes takes longer.
Chilling time recommended (twisting shapes takes longer also)30mins
Course: bread, Breakfast, Dessert
Cuisine: American, French, Italian
½lbpuff pastryOne sheet.
3tbspcream cheeseI used whipped cream cheese.
2tbspNutellaNutella, or hazelnut spread
1/8tspcinnamonOptional, just a tiny bit sprinkled over the puff pastry sheet.
2½tbsppecansOptional. You will need them finely chopped or ground. You could use hazelnuts, or walnuts...
Thaw puff pastry according to package directions. (Remove puff pastry from freezer about 30 minutes prior to making the pastries.) I recommend chilling the pastries prior to baking, so have some flat surfaces in the fridge or freezer ready to accommodate your baking sheets, if possible. If not, just work quickly, and have your oven at 400° ready to bake! I recommend lining two baking sheets with parchment paper per 1 sheet of puff pastry.
In a small bowl, mix nutella and cream cheese together. Adjust for your taste. If you like more nutella and less cream cheese, go for it!.
Dust your counter or work surface with flour or white sugar, and gently roll out a sheet of puff pastry to remove the creases, but not too thin!
Quickly spread the cream cheese & hazelnut spread mixture over the puff pastry. It should be thin, or the dough will get messy and runny.
Sprinkle finely chopped or ground nuts over the cream cheese, nutella mixture. If desired, sprinkle a very light dusting of cinnamon over the nuts.
If you want a basic palmier shape, roll the dough equally from both short sides for large palmiers, or roll from the long sides for small ones. Roll the dough in plastic wrap and refrigerate, or freeze for thirty minutes before slicing them and baking. You can even roll it up jelly roll style.
If you want to twist them into whatever shape you want, fold the dough in half and use a sharp long knife, or better yet, a pizza cutter. Cut into about 1/2" wide strips or 12-15 strips. Just cut them evenly for even baking.
Twist into shady characters, or whatever shape you'd like on baking sheets, lined with parchment paper if you have it. If not, no big deal.
I recommend popping these cuties in the fridge or freezer for a good half hour before baking. If not, get them in the oven asap at 400° and bake for about 10-14 minutes, or until golden brown, while you prepare the other sheet of pastries.
Place cookie sheet on a cooling rack to cool for a few minutes before gently sliding them off the baking sheet to a cooling rack to finish cooling.