Chocolate Dipped Palmiers

Chocolate Dipped Palmiers

5 10
PALMIERS recipe

Golden brown with caramelized sugar, these simple, flaky pastries are made easy with puff pastry sheets. Dressed up after baking with a dip in melted chocolate, these treats are perfect for both family and guests.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 12 minutes
  • Chill: 20 minutes
  • Cool: 10 minutes
  • Serves: 24

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Palmiers Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.

To add special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.

Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • All-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

  • 6 tbsp. sugar

  • 1 pkg. (6 ounces) semi-sweet chocolate pieces (1 cup), melted

Directions

  1. Heat the oven to 400°F. Lightly grease 2 baking sheets. Stir the egg and water in small bowl with a fork.

  2. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 16 x 10-inch rectangle. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar. Starting at the short sides, fold each side toward center, leaving a 1/4-inch space in the center. Brush the pastry with the egg mixture and sprinkle with 1 tablespoon sugar. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.

  3. Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the pastries cut-side down, 2 inches apart on the prepared baking sheets. Brush the tops of the pastries with the egg mixture.

  4. Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.

  5. Dip half of each pastry into the melted chocolate. Place the pastries on waxed paper-lined baking sheets and refrigerate until the chocolate is set.

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