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Easy Chocolate Palmiers

With just puff pastry and chocolate-hazelnut filling, these melt-in-your-mouth 5-ingredient French cookies are easy to whip up for holiday gatherings.

Serves 32
Ready in 65 mins
Prep time 20 mins
Cooking time 15 mins
Chill time 30 mins
89 calories per serving


> 1 large egg
> 8 tbsp granulated or turbinado sugar, divided
> 1/4 cup cocoa powder
> 1 (17.3 oz) pkg puff pastry, thawed
> 4 tbsp chocolate-hazelnut spread, divided


In a small bowl, beat the egg with a splash of water. In another small bowl, stir 6 tbsp sugar and cocoa powder until combined.
Lightly sprinkle work surface with half of the cocoa-sugar mixture. Unfold one pastry sheet, brush with egg wash, and place egg wash–side down on sugar mixture. Coat top of dough with 2 tbsp chocolate-hazelnut spread, spreading evenly to cover completely. Roll up 2 opposite short sides to meet in the center. Wrap in plastic wrap and refrigerate for 30 min. Repeat with remaining ingredients, wrap, and refrigerate.
Preheat oven to 400°F. Line two baking sheets with parchment. Cut each puff pastry roll crosswise into 16 slices (finished cookies should be heart-shaped). Transfer to prepared pans. Sprinkle tops with remaining 2 tbsp sugar. Bake for 12 min., until golden brown and crisp. Cool completely on a wire rack. Store in airtight containers for up to 5 days.

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