Fidget, you have been busted…! 

Coconut palmiers with Nutella

For those moments when only Nutella will do…

Easy and quick, from a book of 30 recipes dedicated to the ultimate chocolate and hazelnut spread (thank you MF! ♥♥), for these palmiers you will need: a pack of good ready-rolled puff pastry (roughly 250g), 200g Nutella and 3 tbsp shredded coconut.

Begin by unrolling the pastry and spreading it evenly with Nutella. Next, roll the pastry up: starting at one side and working towards the centre; then from the other side, so that the two rolls meet in the middle (need a diagram – ask Salmon). Leave in the freezer for 30min so it will be easier to cut precisely.

Take the pastry out, cut in 1/2cm-thick slices and place flat on a baking sheet lined with baking paper. Bake in a pre-heated oven at 180°C /gas 4 for 15–20min. Halfway through the cooking time sprinkle with the coconut.

The palmiers were delicious (pet-loving readers needn’t worry: Fidget was kept well away from the chocolate) and, with that excellent stash of Nutella and another 29 recipes still to try, it’s onwards and upwards chez Rowe!