Coconut palmiers with Nutella

Nutella palmiers with coconut

Fidget, you have been busted…! 

Coconut palmiers with Nutella

Nutella palmiers with coconut

For those moments when only Nutella will do…

Easy and quick, from a book of 30 recipes dedicated to the ultimate chocolate and hazelnut spread (thank you MF! ♥♥), for these palmiers you will need: a pack of good ready-rolled puff pastry (roughly 250g), 200g Nutella and 3 tbsp shredded coconut.

Begin by unrolling the pastry and spreading it evenly with Nutella. Next, roll the pastry up: starting at one side and working towards the centre; then from the other side, so that the two rolls meet in the middle (need a diagram – ask Salmon). Leave in the freezer for 30min so it will be easier to cut precisely.

Take the pastry out, cut in 1/2cm-thick slices and place flat on a baking sheet lined with baking paper. Bake in a pre-heated oven at 180°C /gas 4 for 15–20min. Halfway through the cooking time sprinkle with the coconut.

The palmiers were delicious (pet-loving readers needn’t worry: Fidget was kept well away from the chocolate) and, with that excellent stash of Nutella and another 29 recipes still to try, it’s onwards and upwards chez Rowe!