Cocoa Palmiers
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Unsweetened Cocoa Powder2 tbsps
Breadcrumbs1 large
Egg Yolk1 tsp
Ground Cinnamon1 tsp
All-Purpose FlourDirections:
1
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F
2
Line 2 baking sheets with parchment paper
3
Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth
4
Spread the remaining 1 cup sugar on a clean surface
5
Unfold the puff pastry and set it on top of the sugar, pressing gently to coat
6
Flip and coat the other side, then roll out the sheet into a 13-inch square
7
Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer
8
Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it
9
Trim the short ends with a knife
10
(If the rolled-up dough is soft, refrigerate until firm
11
) Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets
12
Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes
13
Let cool 1 minute on the baking sheets, then transfer to racks to cool completely
14
Photograph by Andrew Purcell