Chocolate Palmiers #WhatsCooking

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.

Chocolate Palmiers Kraft Heinz Philadelphia Cream Cheese

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.

Chocolate Palmiers


  • 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


  1. Preheat oven to 425 F

  2. Beat together cream cheese and chocolate until light and fluffy

  3. Unroll a sheet of puff pastry on a lightly floured surface.  Spread with 1/2 of the cream cheese mixture

  4. Roll each end of the sheet until they meet in the middle

  5. Slice into even pieces, approximately 20 pieces per sheet  Lay out on parchment lined baking sheet

  6. Brush lightly with egg wash and sprinkle with sugar

  7. Bake for 18-20 minutes

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