Chocolate Cinnamon Palmiers

I decided to make chocolate palmiers!

Ingredients:

• 1 sheet puff pastry, thawed (or home made rough puff pastry)
  
• 1/2 cup granulated sugar, divided in half
• 1 tsp cinnamon
• 1/4 tsp table salt
• 1 tbsp cocoa powder (optionally skip the cocoa powder)
  

 

Instructions:

1. Mix 1/4 cup of sugar with the cinnamon and salt. Mix the other 1/4 cup of sugar with the cocoa powder.
2. Set out a piece of parchment paper on your rolling surface.
3. Unfold a sheet of puff pastry onto parchment paper. Roll it out until it is a 12x12 inch sheet.
4. Sprinkle the cinnamon sugar evenly over the top surface and then use the rolling pin to press the sugar into the pastry.
5. Turn it over and sprinkle the cocoa sugar evenly over this side as you did the other.
6. For classic shapes: Roll the long edge to the center on both sides.
   
7. For heart shapes: Take each side of the puff pastry and fold it halfway to the middle. Then fold each side again so the two folds meet in the middle. Fold it again in the middle to close it up like a book.
8. Chill for 15-30 minutes in the freezer while pre-heating the oven to 400F.
9. Slice the dough into 1/4 inch slices. Place the cookies onto parchment paper lined baking sheets about 2 inches apart.
10. For heart shaped cookies, use another sheet of uff pastry.  Bend the tops of the cookies apart from each other a little.
    
    
    
    
11. Bake for 12 minutes. Then turn cookies over and bake for 4-6 minutes more, or until the sugar has started to caramelize and the cookies are crunchy.
12. Move the cookies to a cooling rack and cool to room temperature. 
13. Once cool, the cookies can be stored in a sealed container for 4-5 days, though they will become less crisp as they sit.
    
    

 

Carole's Notes:

We liked this!

The recipe is from https://www.justalittlebitofbacon.com/easy-cinnamon-cocoa-palmiers/