Cocoa Palmiers

Total Time:
1 hr 5 min
50 min
15 min

about 24 cookies

  • 4 tablespoons unsalted butter,at room temperature
  • 1 cup plus 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons breadcrumbs
  • 1 large egg yolk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 1 sheet frozen puff pastry (half of a 17-ounce box), thawed
  • Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.

  • Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.

  • Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square.

  • Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.)

  • 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. 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. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.

  • Photograph by Andrew Purcell

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