Sunday, 20 October 2013

Chocolate and Cherry Palmiers

Chocolate and Cherry Palmiers
Palmiers or elephant ears, is a dish of European origin, not sure if it is French or Germans that originated it. Does no really matter as it just tastes so good you would not want to research the origin but just the recipe. These are so easy to make if you have puff pastry in your fridge. I do not make my own puff pastry and hey, don’t judge me for that, even the best of bakers like Mary Berry and Paul Hollywood once confessed they don’t either. I actually made them for the first time to offer to my son’s friends who were meant to visit us for navaratri. However, I had to cancel their visit due to my daughter’s illness. Anyway, the point is that even if they had come, I did not make near enough of these as it turns out. They literally go flying and I kept making them throughout navaratri as we had a constant flow of guests. This is one version of this dish and I intend to post more of these so you get a variety of flavours.

½ sheet of puff pastry
2 tablespoon or so of chocolate spread like nutella
5-6 glace cherries, chopped

Spread the puff pastry sheet and smear it with the chocolate spread evenly, upto the edges. Dot with glace cherries here and there and use more if you want.

Roll both sides of the pastry so each half then meets at the centre, gently press. Wrap it and refrigerate for atleast 30 minutes or put in freezer for 10-15 minutes. This is important as puff pastry always needs to be cold and has to go in a very hot oven, else, it will not puff.

Cut into about 1.5cm thick slices and place on lined baking tray with good space between them. Bake in a pre-heated oven at 200degC for about 8-10 minutes, until golden.

Cool and serve!


  1. wow so perfectly made palmiers :) very very delicious filling !!

  2. Wonderfully done,who can resist to it.