Puff pastry palmiers are an impressive dessert that are so easy to make with frozen puff pastry, chocolate, pecans and cream cheese.
Looking for more holiday recipes? Try my overnight smoked cheddar strata.
We’re so close to the holidays, but somehow my to-do list doesn’t seem to be getting any shorter. I feel like I’m checking things off and am more organized than ever, but there are still so many outstanding items to get done.
A couple of blog posts to write and post, some emails to answer, invoices to send, content to plan. And then of course that’s all balanced with the insanity that is the holiday season–gifts to buy and wrap, cookies to bake, friends to see who are visiting from out of town. It’s all wonderful, but it’s also exhausting.
I always make a ton of holiday cookies every year for my friends and family. It’s one of my favourite traditions (though I do feel like I’m losing my mind when my kitchen turns into a legitimate cookie factory).
Every year I make a few of my standby cookies; classic sugar cookies, ginger molasses cookies, and shortbread bars, but then I like to switch it up and try something new, and these puff pastry chocolate pecan palmers are exactly the treat I was looking for.
I mean, just look at how beautiful they are! The trick to getting palmiers to hold their shape is to put the rolled and filled puff pastry in the freezer for about 20 minutes before slicing it into ½″ pieces. You can also use your fingers to reshape them if they fall apart or squish while you are slicing them. Don’t be afraid.
The filling is the key part to this recipe, it’s Philadelphia Cream Cheese mixed with melted chocolate and sprinkled toasted pecans–hello heavenly combination. Give the palmiers that bakery-worthy look by brushing with some egg and sprinkling with turbinado sugar before baking.
Puff Pastry Chocolate Pecan Palmiers
Ingredients
- 1 pkg., 250 g Philadelphia Brick Cream Cheese, softened
- 4 oz. ½ of 225-g pkg. Baker's Semi-Sweet Chocolate, melted
- 1 pkg., 450 g frozen pre-rolled puff pastry sheets (2 sheets)
- ⅔ cup finely chopped pecans, toasted
- 1 egg, beaten
- 2 tsp. turbinado sugar
Instructions
- Mix cream cheese and chocolate until blended. Unroll 1 pastry sheet on lightly floured surface. Spread with half the cream cheese mixture; sprinkle with half the nuts. Roll both short sides of dough to centre; wrap with plastic wrap. Repeat with second pastry sheet. Freeze 20 min. or until firm.
- Heat oven to 425ºF. Trim ends of rolls if uneven. Cut each roll into 20 (½-inch-thick) slices. Place, 1 inch apart, on parchment-covered baking sheets. Brush with egg; sprinkle with sugar.
- Bake 18 to 20 min. or until cookies are puffed and golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Disclosure: This post was sponsored by KraftHeinz Canada – as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating recipes like these puff pastry palmiers.
CC Carpenca 
Louisa Clements 
Nan 
Shirley Clements 
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