Chocolate Dipped Palmiers
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Chocolate Dipped Palmiers

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 24

Ingredients & Directions

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
  • 6 tablespoons sugar
  • 1 cup semi-sweet chocolate pieces, melted

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

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.

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.

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.

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.