Milk Chocolate & Pistachio Palmiers

Photography, Tango

  • Prep time 30 minutes
  • Total time 1 hour & 20 minutes
  • Portion size 40 servings

Ingredients

Method

In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and butter, stirring often. Remove bowl from saucepan and let cool slightly.

Meanwhile, divide puff pastry into 2 equal portions. On lightly floured work surface, roll out 1 portion of pastry into 10-inch square. Sprinkle with 2 tbsp of the sugar; use rolling pin to lightly press sugar into dough. Flip dough over so sugared side faces down. 

Using spatula, thinly spread half of the melted chocolate mixture over dough, leaving 1/2-inch border on all sides. Sprinkle with 2 tbsp of the pistachios. Starting from one side, roll dough toward centre of square until it reaches the middle. Repeat on the opposite side, so both rolls meet in centre. Wrap dough in plastic wrap, place on baking sheet and freeze until firm, about 15 minutes. Repeat with remaining ingredients.

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Remove plastic wrap from rolls. Using sharp knife, cut rolls in 1/2-inch thick slices. Place 2 inches apart on prepared baking sheets. Bake, 1 sheet at a time, until golden brown, about 15 minutes. Let cool on baking sheet on rack for 10 min­utes. Transfer cookies to wire rack to cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week or frozen for up to 1 month.) 

Test kitchen tip

To save time, you can replace the frozen puff pastry with 2 sheets of store-bought packaged puff pastry.

Nutritional facts PER COOKIE

  • Calories 70
  • Total fat 4 g
  • Saturated fat 2 g
  • Cholesterol 2 mg
  • Sodium 35 mg
  • Total carbohydrate 7 g
  • Fibre 0 g
  • Sugars 3 g
  • Protein 1 g
  • Iron 0.3 mg
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Baking & Desserts

Milk Chocolate & Pistachio Palmiers

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