1packagefrozen puff pastry (17.3-oz)thawed (I used Pepperidge Farm Puff Pastry Sheets)
Line 2 cookie sheets with parchment paper. Spray parchment paper with a nonstick spray.
Open a pastry sheet and lay on one of the lined cookie sheets. Spread 1/2 cup of Nutella on pastry sheet, covering from edge to edge.
Starting with the long edge, roll the pastry towards the middle. Stop when you reach the center. Now roll the other side until both sides meet in the middle. Brush the center where the two sides meet with a little water and gently press together.
Place the rolled pastry on a piece of plastic wrap and roll up tightly. Place in refrigerator for at least 30 minutes to 1 hour. This will make it easier to cut.
Repeat steps with other pastry sheet.
When ready to cook, preheat oven to 450 degrees. Line cookie sheets with parchment paper.
Remove one of the palmier rolls from the refrigerator. Unwrap and place on a cutting board. With a very sharp thin-bladed knife, cut into 1/2" thick slices. Place each slice cut side down on the prepared cookie sheet. Repeat with remaining dough.
Bake for 10-15 minutes or until lightly browned. Remove from oven and sprinkle with coarse sugar (optional). Let cool completely before storing in airtight container.
Amount Per Serving
Calories 120Calories from Fat 63
% Daily Value*
Saturated Fat 3g15%
* Percent Daily Values are based on a 2000 calorie diet.