Chocolate Cinnamon Palmier Pastries

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Chocolate or Cinnamon Palmiers

 

 

 

 

 

Yield: Approximately 10 dozen palmiers

For the Chocolate Cinnamon Palmier Pastries:

Ingredients

  • 3 lbs    Puff pastry
  • 2 lbs    American Almond® chocolate or cinnamon “schmear” filling
  • Granulated sugar as needed
  • Powdered sugar as needed

Directions

  1. Sprinkle a work bench with a light layer of granulated sugar. Place the puff pastry on the sugar. Roll out the puff pastry into an even rectangle about 12 x 40 inches, ¼-inch thick.
  2. Spread an even layer of chocolate or cinnamon “schmear” filling over the puff pastry. (To make it easier to spread, transfer the Schmear into a microwave safe bowl and heat it for 10 to 30 seconds.)
  3. Score the center of the puff pastry along its length using the back of a knife. Tightly roll up each long side of the pastry until they meet in the center. The filled puff pastry can be refrigerated for up to 2 days to be cut and baked at a later time.
  4. Divide the log of rolled puff pastry into uniform slices, each measuring slightly less than 1/2-inch thick. Place the dough, cut-side down, spaced 3 inches apart on parchment-lined baking sheets. Press down lightly on each piece of dough to flatten slightly.
  5. Bake the dough until well puffed and golden brown, for about 15 to 18 minutes. Cool the pastries on a wire rack.
  6. Dust the chocolate cinnamon palmier pastries lightly with powdered sugar if desired.

Recipe courtesy of American Almond® – www.americanalmond.com

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