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  • 1 sheet frozen puff pastry, thawed
  • 3/4 cup chocolate hazelnut spread


Serves: a dozen cookies


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.