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White Chocolate Palmiers
Simple puff pastry cookie coated in Tate+Lyle® Organic Raw Cane Sugar.
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
15
Author
Gina Kleinworth
Ingredients
1
sheet- thawed puff pastry
1
egg - beaten
2
tbsp
Tate+Lyle® Organic Turbinado Raw Cane Sugar
1/2
cup
white chocolate chips
Instructions
Unfold & lay thawed puff pastry flat on parchment lined baking sheet
Roll both short ends of dough towards the center to make a scroll-like shape
Wrap with plastic wrap & place in freezer for about 20 minutes to firm
Preheat oven to 425 degrees
Trim the uneven ends of the rolls off
Cut each roll into about 1/2" thick slices
Place on parchment lined baking sheet approx 1" apart
Brush with beaten egg & sprinkle with sugar
Bake 18-20 min- or until puffed & golden
Melt white chocolate chips in a small glass bowl in microwave (heat on 50% heat for about 60-90 seconds)
Drizzle chocolate over palmiers