Cocoa Palmiers
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 67
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 0
- Cholesterol
- 13
- Sodium
- 8
- Total: 1 hr 5 min
- Prep: 50 min
- Cook: 15 min
Ingredients
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
Directions
- 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.