Chocolate Dipped Palmiers

Ingredients

1/2 package puff pastry sheets

1 cup sugar

3 tablespoons unsweetened cocoa powder

1/2 cup chopped walnuts or hazelnuts

Preparation

Let pastry thraw at room temperature for approximately 30 minutes.

Preheat oven to 350° and Set rack to the middle.

Line 2 cookie sheets with parchment paper, aluminum foil or Silpat

In a bowl, mix the sugar and cocoa.

Sprinkle 1/2 cup of the sugar mixture over the work surface.

Unfold pastry and place on sugar. Scatter another 1/2 cup sugar mixture over pastry.

Using a rolling pin, gently press the sugar into the pastry, about every 1/2 inch. Reserve any sugar mixture that remains.

Roll out pastry into a 10" square. Turn the pastry over often to make sure most of the sugar adheres to it.

Starting at short sides, fold the top and bottom edges of the pastry about a third of the way toward the center, then fold each edge over again, leaving 1/4" space in center. Finally, fold one side over the other, making a long, narrow pastry rectangle with 6 layers.

Cut the pastry into slices, about 1/2" thick. Dip cut-side down into reserved sugar mixture. Place slices, cut-side down, 2" apart on prepared pans. Refrigerate 30 min.

Bake 20 minutes or until well caramelized.

Remove from pans and cool on wire racks for about 10 minutes.

Prepare a baking sheet with fresh parchment paper.

Place crushed nuts on a small plate.

Melt chocolate over a pot of gently simmering water, stirring constantly.

Once melted dip the tips of the palmiers into the chocolate, then lightly dredge through the nuts.

Place on the parchment paper and let set at room temperature or chill for 30 minutes.