Happy Nutella Day! Let’s be honest, though – every day is Nutella Day at D.O.P. Kitchen. We bake it into our muffins, dip bananas into its jar and slather it on our Nutella Blondies. And you, lucky reader, are about to be introduced to one of the easiest Nutella dishes you will ever make.
We love a good Ina Garten recipe and one of our favorites to pull out for cocktail parties is her “Savory Palmier” (http://www.foodnetwork.com/recipes/ina-garten/savory-palmiers-recipe.html). For those of you who don’t speak French (ahem, me), palmiers are a French pastry in the shape of a palm tree or elephant ear.
They are composed of puff pastry, which is made with alternating sheets of butter and dough rolled over and over until you have about a hundred layers. If you’ve never made it before…well don’t start now, it is quite a pain in the culo, as we say in Italian. Thank goodness for us there are a few great pre-made puff pastry alternatives you can find in your local grocery store.
We especially love the Dufour brand, which here in L.A. can be purchased at Surfas (http://www.surfasonline.com/) or at Bristol Farms grocery stores. But trust us – you can’t go wrong with this recipe, even if all you can find is a generic dough.
Nutella Palmiers Adapted from Ina Garten’s “Barefoot Contessa Back to Basics”
Jar of Nutella
1 frozen puff pastry dough, thawed overnight in the refrigerator
Super complicated ;)
1. Lightly flour a board and carefully unfold your sheet of puff pastry. Just a helpful tip - it’s key that the pastry is cold or it will be impossible to work with.
2. Roll the pastry lightly with a rolling pin until it’s about 9 ½ by 11 ½ inches.
3. Using a spatula or a butter knife, spread the puff pastry evenly with nutella. Make sure the nutella reaches to all the edges and corners, you want every palmier to be filled with the chocolaty spread.
*Another helpful tip – the first time we made these, we thought “obviously the more nutella the better” but when baked, it oozed out and wasn’t pretty. So less is more in this situation.
4. Fold two of the longer ends halfway to the center.
5. Then fold again towards the center until the folded edges almost touch. We promise this is simpler than it sounds.
6. Fold one side over the other and press lightly.
7. We find them easier to slice once they’ve been chilled a bit so place the roll on a baking sheet lined with parchment paper, cover with plastic wrap and chill for about 45 minutes.
8. Preheat the oven to 400° F.
9. Using a sharp knife, cut the prepared roll of puff pastry in ¼ inch thick slices and place them face up, 2 inches apart, on parchment or silpat lined baking sheets. Brush each one with a little egg wash (just 1 egg beaten with 1 Tbsp. water) to make them extra pretty and shiny.
10. Bake for about 12-15 minutes, or until puffed up and golden brown. Serve warm, or however long you can resist popping them all into your mouth.
Once you’ve got this recipe down, it’s a fun one to modify with your favorite filling. Pesto, Parmigiano-Reggiano & Fontina cheeses, olive tapenade, cinnamon sugar – the options are as endless as your own creativity. Or do what we do and dip these nutella palmiers into more nutella. Perché no? Enjoy and Happy Nutella Day!