Chocolate-Dipped Hazelnut Palmiers

October 10, 2019
Created by Harmons
45 minutes
Serves 20
  • Filling
  • 1/4 cup finely chopped hazelnuts
  • 4 Tbsp sugar
  • 1 tsp ground cinnamon
  • Pinch of salt
  • Pastry
  • Sugar for rolling
  • 2 sheets puff pastry, thawed
  • 1/2 cup (1 stick) butter, melted
  • 8 oz semisweet chocolate

To make the filling, in a bowl, combine nuts, sugar, cinnamon, and salt. Divide in half.

Line 2 baking sheets with silicone mats or parchment paper. Generously pour sugar on a work surface. Roll 1 sheet of pastry to a thin rectangle. Lightly brush pastry with butter and sprinkle evenly with 1/3 of first half portion of filling.

Fold long edges of pastry inward 1″. Brush surface with more butter and sprinkle with next 1/3 of filling. Fold both edges inward again 1″ to meet in center, brush again with butter, and sprinkle with remaining filling. Fold in half. Freeze for 15 minutes.

Repeat with second pastry sheet and remaining half portion of filling.

Preheat oven to 425°. Using a sharp knife, cut pastry crosswise into 1/2″ strips. Open from center fold to form an “m” shape and place 1/2″ apart on prepared baking sheets.

Using your thumb, flatten the pastry lightly. Freeze for 5 minutes.

Bake until golden, rotating baking sheet after 5 minutes, about 10 minutes total. Remove palmiers to wire racks to cool completely. In a small heatproof bowl set over a saucepan of just simmering water, melt the chocolate until smooth, stirring frequently. Line baking sheets with waxed paper. Dip each palmier halfway into chocolate and place on lined baking sheets. Allow to set.