Disclosure: I am a member of the KraftHeinz #WhatsCooking contributors. As such, I receive compensation for sharing their products, ideas, and recipes.
I always thought palmiers were some sort of super complicated delicacy that I was forced to buy at a fancy bake shop. Turns out, I had been lied to. A box of puff pastry is really all you need to create these tasty little gems.
Kraft Canada has combined their Philadelphia Cream Cheese and Baker’s Semi-Sweet chocolate to create a chocolate palmier that is out of this world simple and delicious. The original palmier recipe calls for the addition of pecans. Since these ones are going to school as teacher thank you gifts, I’ve skipped the nuts.
You can make these ahead and keep them on ice until needed. After slicing, freeze them on a parchment lined tray. Once they’re thoroughly chilled, package them in an airtight container until they’re needed. Let them warm up to a slightly pliable stage, and proceed as usual.
- 1 pkg (250 gr) Philadelphia Cream Cheese, softened
- 4 oz (1/2 box) Baker's Semi Sweet Chocolate, melted
- 1 pkg 2 sheets Puff Pastry, thawed
- 2/3 cup toasted pecans, chopped optional
- 1 egg, beaten
- 2 tbsp turbinado sugar
Preheat oven to 425 F
Beat together cream cheese and chocolate until light and fluffy
Unroll a sheet of puff pastry on a lightly floured surface. Spread with 1/2 of the cream cheese mixture
Roll each end of the sheet until they meet in the middle
Slice into even pieces, approximately 20 pieces per sheet Lay out on parchment lined baking sheet
Brush lightly with egg wash and sprinkle with sugar
Bake for 18-20 minutes