Happy “World Nutella Day″ ! Yup, it’s a thing! Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
It’s the 13th iteration of this auspicious day and my 10th year participating.
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake, in 2015 I made a chocolate-hazelnut smoothie in 2016, I made Nutella éclairs, in 2017 I made Nutella pots de crème, and in 2018 I made Chocolate -Hazelnut Financiers.
This year, I’ve gone simple with two Nutella-based sweet treats that come together in no time and look like they took you way longer (my favourite kind of recipe!). Store-bought puff pastry is your friend here and if you’ve got a stash in the freezer, you can make fancy looking French-ish treats – bâtons (twists) and Palmiers – that will have everyone talking. Using just a few ingredients you – and your kids! – can make these pretty, tasty treats together to celebrate everyone’s favourite spread!
Nutella Twists and Palmiers
Easy puff pastry Nutella twists and palmiers.
Ingredients
For the Nutella twists
- 1 sheet frozen puff pastry (approx 10-inch x 10-inch), thawed but chilled
- approx 1/4 cup Nutella
- 1 large egg, lightly beaten
for the Nutella palmiers
- 1 sheet frozen puff pastry (approx 10-inch x 10-inch), thawed but chilled
- approx 1/3 cup Nutella
Instructions
Make the Nutella twists:
- Roll the dough out on a lightly floured surface.
- Spread the Nutella on one half of the pastry, stopping about 1/4 inch from the edges.
- Fold the top portion of the dough over the bottom and, using a pizza cutter (or knife), with a ruler as a guide, cut the pastry from top to bottom into strips about 1 inch wide.
- Carefully transfer the batons to one of the baking sheets and twist them in opposite directions, holding the end of each baton as you do.
- Lightly beat the egg with a splash of cold water and brush just the tops of the strips with this egg wash. Chill again until you are ready to bake them
Make the palmiers:
- Roll the dough out on a lightly floured surface.
- Spread the Nutella over the entire surface of the pastry, stopping about 1/4 inch from the edges.
- Roll one edge of the pastry into the centre then roll the other edge in to meet it.
- Roll up the pastry log in parchment or plastic wrap and chill for approx 30 minutes (this will make it easier to slice).
Bake the twists and the palmiers
- Preheat the oven to 375˚F.
- Remove the palmier log from the fridge and slice into approximately 20 pieces (1/2-inch thick). Place cut side down on the parchment-lined baking tray.
- Remove the twists from the fridge
- Bake palmiers and twists for 15-18 minutes until golden brown and puffed,
- Remove trays from oven and place on a wire rack to cool to room temperature.
- Twists and palmiers will keep at room temperature in airtight containers for 3-4 days.
Follow the conversation online – check out @NutellaDay and #WorldNutellaDay on Twitter and get all your Nutella news at the World Nutella Day site.