Palmeras as they are known in Spain are sweet and flaky scroll-like pastries. Served for breakfast or as afternoon snacks, the Spanish love to dip them in hot chocolate or milky coffee. With just a bit of puff pastry and a nice chocolate filling, it's easy to prepare a batch of these delectable, melt-in-your-mouth pastries for a party, brunch or an afternoon snack.
- Prep Time: 10 mins
- Cook Time: 10 mins
- 1 puff pastry sheet 250g
- 1 chocolate bar 100g
- 50g mascarpone cheese
- 35ml espresso coffee (1 x Blue Goose Organic Peruvian Capsule)
- 20g hazelnuts
- 2 tbsp brown sugar
- Preheat your oven to 180C.
- Unroll the pastry sheet on your work surface and then leave whilst you prepare your chocolate filling.
- Using a mortar and pestle or handheld blender, crush and crumb your hazelnuts and then set to one side.
- Using a very low heat, melt the chocolate in a saucepan, stirring as you do to avoid burning.
- Once melted, remove from the heat and then stir in your espresso and mascarpone. Beat together until well combined.
- Next, spread the chocolate coffee cream over your pastry sheet and then scatter the crumbed hazelnuts.
- Now take your rectangular sheet of pastry and with one of the short ends facing you, roll one long side of the pastry like a Swiss roll from one side to the middle. Then do the same with the other side, rolling to the middle so that both rolls meet and you have two tight rolls that sit next to each other.
- Cover with cling film and leave in the freezer for 1 hour. This will help to harden the pastry, making it easier to cut.
- Take from the freezer and then remove the cling film and cut your pastry into 1cm thick slices.
- Line a baking tray with parchment paper and assemble your palmeras on it. Sprinkle them with some sugar and then cook in your pre-heated oven for about 10 minutes, or until golden. Do keep an eye on them though as they can brown very quickly.