Ingredients
The following ingredients have 10 Servings
- 1 sheet of puff pastry, (thawed (half of a 17.3 oz pkg of two sheets))
- 1 cup granulated sugar
- Pinch of salt
- 1/3 cup mini chocolate chips
Instruction
- Heat oven to 400°F. Line a baking sheet (or two, if needed) with parchment paper and set aside.
- Mix together sugar and salt. Evenly scatter about half of the sugar/salt mixture on a clean work surface and place the unrolled puff pastry sheet over top.
- Spread the remaining sugar/salt evenly over top of the puff pastry, then scatter mini chocolate chips over top and roll out the pastry sheet until it's about 1/8" thin. You want to make sure the chocolate chips are fairly-well pressed into the dough, or else they'll fall out when you're rolling it.
- Working with the left and right side of the pastry dough, fold each side so that the folded-over piece takes up a quarter of the dough. Fold each side over again and the two sides will meet in the middle.
- Carefully fold one of the sides over top of the other so you will have a tallish, skinny log of six pastry layers.
- Using a sharp knife, slice the log in about 1/2"-thick slices and place with the cut side down on parchment-lined baking sheets. You'll want to leave about about two inches between palmiers on the baking sheet because they'll expand as they bake.
- Bake for about 6 minutes, then remove baking sheet from oven and carefully flip over each palmier. They will be slightly sticky from the caramelizing sugar. Once flipped, bake for another 3-5 minutes, or until a deep golden brown. Remove and let cool completely on a wire rack before serving/storing.
