Nut and nougat palmiers

Nut and nougat palmiers

Total: 46 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 59 kcal
, Fat: 4 g
, Carbohydrate: 4 g
, Protein: 1 g
Palmiers with nut and nougat filling is a combination that I would highly recommend. With the help of a good mixer, these sweet bakes can be on the table in no time at all. If you want to speed things up even more, feel free to use a ready-made nut and nougat spread.

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nut and nougat filling

150 g hazelnuts
3 tbsp cocoa powder
3 tbsp maple syrup

Palmiers

a little sugar
1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 tbsp sugar
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How it's done

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Nut and nougat filling

Puree the nuts, cocoa powder and maple syrup in a food processor until the mixture is creamy (approx. 5 mins. per batch).

Palmiers

Roll out the dough on a lightly sugared surface, spread with the nut and nougat filling. Roll the two long edges of the pastry into the middle, chill for approx. 10 mins. Cut the roll into approx. 7 mm slices. Place the palmiers on a baking tray lined with baking paper, sprinkle with sugar.

To bake

Approx. 16 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave the palmiers to cool on a rack.

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