- 1 sheet frozen puff pastry, thawed
- 3/4 cup chocolate hazelnut spread
Preheat oven to 400°F.
On a floured surface, roll the puff pastry out until flat. Using an offset spatula, spread the chocolate-hazelnut spread all over the puff pastry to cover. Starting with one long side of the sheet, roll the puff pastry in a spiral to the middle of the puff pastry sheet. Do the other to the same side to make a really long palmier shape.
Using a sharp knife, cut the log into cookies 1/2-inch thick and place them onto a parchment-lined sheet tray.
Bake for 15 minutes or until the cookies are puffy and golden brown.