Peanut Butter Chocolate Palmiers

• Vegetarian

• Produce

  • 40 g Peanuts

• Baking & Spices

  • 2 sheets Puff pastry dough, frozen
  • 90 g Reese's peanut butter chocolate
  • 65 g Sugar of your choosing, granulated

Found on isugarcoatit.com

Description

Directions

• Follow instructions on the pastry package for thawing. I allow mine to thaw overnight in the fridge, or for an hour at room temperature, if in a hurry. You want the dough to be cool, but workable, to avoid cracking while rolling.
• Generously sprinkle a non-stick mat with sugar and unroll the dough onto the sugar. Use a rolling pin to lightly press the dough into the sugar. At this point, the dough will begin to soften and may be difficult to roll. Place the mat with the dough on a cookie sheet and chill in the freezer for five minutes before continuing to the next step.
• Remove from freezer and use an off-set spatula to spread a thin (or generous) layer of the peanut butter chocolate spread across the surface of the dough. Try not to go over board, it will only create a huge mess while baking.
• Sprinkle roasted peanuts over spread.
• Tightly roll the dough from each end until they meet in the middle. For more cookies that are smaller, roll from the long edge of the dough. For a smaller amount of larger cookies, roll from the short edge of the dough.
• Place in the fridge for 30 minutes, or freezer for 10 minutes. Remove and use a sharp knife to cut into 1/2-inch slices. Place in the fridge for another 30-60 minutes until ready to bake.
• Preheat oven to 400º F. Remove from fridge and sprinkle with sugar.
• Bake for approximately 6 minutes. Pull tray out, flip the cookies over and allow to bake for an additional 3-5 minutes, until golden in colour.
• Remove from oven and allow to cool completely on wore rack.