Making cinnamon cocoa palmiers is a snap with prepared puff pastry! These chocolate French cookies, aka elephant ears, are tasty treats for the holidays.
- 1 sheet puff pastry, thawed
- 1/2 cup granulated sugar, divided in half
- 1 tsp cinnamon
- 1/4 tsp table salt
- 1 tbsp cocoa powder
- Heat the oven to 400F.
- Mix 1/4 cup of sugar with the cinnamon and salt. Mix the other 1/4 cup of sugar with the cocoa powder.
- Set out a piece of parchment paper on your rolling surface and unfold the sheet of puff pastry onto it. Roll out the puff pastry until it is a 12x12 inch sheet.
- Sprinkle the cinnamon sugar evenly over the surface of the puff pastry and then use the rolling pin to press the sugar into the puff pastry.
- Turn the puff pastry over and sprinkle the cocoa sugar evenly over this side of the puff pastry.
- Take each side of the puff pastry and fold it halfway to the middle. Then fold each side again so the two folds meet in the middle. Fold the whole pastry in the middle to close it up like a book.
- Chill the puff pastry for 15-30 minutes.
- Slice the dough into 1/2 inch slices. Place the cookies onto parchment paper lined baking sheets about 2 inches apart.
- For heart shaped cookies, bend the tops of the cookies apart from each other a little.
- Bake for 12 minutes. Then turn and bake for 4-6 minutes more, or until the sugar has started to caramelize and the cookies are crunchy.
- Move the cookies to a cooling rack and cool to room temperature. Once cool, the cookies can be stored in a sealed container for 4-5 days, though they will become less crisp as they sit.