This is the 2nd month we will be participating in the Secret Recipe Club. This month our blog assignment was From Grandma Loy's Kitchen. Grandma Loy had a lot of tempting baked goods to choose from so I decided to recreate her Crescent Nutella Jam Palmiers. I've made these cookies before with cinnamon and sugar but never with jam and nutella. For years I have called palmiers, elephant ears because of it's shape. They remind me of trips down to Florida to see my Grandma when I was younger. We used to get the biggest and flakiest elephant ears from the Publix food store bakery. Now during the summer my mom gets them for me down the shore from Muller's bakery in Bay Head. The home made version of these cookies are much smaller than the bakery ones but they are just as sweet and delicious!
1 Sheet Frozen Puff Pastry Dough
1/4 Cup Nutella
3 Tbsp Raspberry Jam
3/4 Cup Sugar
Makes 12-15 cookies
I decided to use frozen puff pastry instead of crescent rolls so the cookies would get flaky like the ones I strive to replicate from my childhood. Start by defrosting your sheet of dough on the counter top for about 30 minutes. On a lightly floured surface, roll out the square of dough so its about a 1/4 in thick.
Spread the nutella down in the middle of the dough, making sure to reach both top and bottom edges. Spoon the jam on top and spread it completely out over the nutella. I used Raspberry jam but obviously any flavor would do. Make sure to use a jam or preserve, don't use a jelly as it will be too thin and runny.
Now it's time to start rolling the dough to form the cookie. Place the sugar in a bowl next to your dough sheet. Tightly and gently roll or fold the dough into the center from each side. After each little fold sprinkle some sugar onto the plain side of the dough. Each time you roll a little more into the center sprinkle a little more sugar until you have completely made one cylinder of dough with two connecting rolls. Set aside your bowl of sugar as you will need it in a little bit.
Because the puff pastry get soft as you work with it place it back in the fridge for about 30 minutes. When it is chilling you can preheat the oven to 375 F.
Once the roll dough has chilled it's time to slice it into the cookies. Place the dough roll seem side down and slice every 3/4 of an inch or so. Dunk both sides of the sliced cookies in the bowl of sugar before placing them down on the baking sheet. Because the jam and nutella slightly ooze out I suggest using Parchment paper or silpat mat's if you have them.
Arrange the sliced cookies so they are about 2 inches apart from each other as they will spread out a bit as they bake. Bake them for 10-12 minutes. Allow them to cool completely and then peel them off of the parchment paper.
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