CHOCOLATE PALMIERS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg
Provided by Katie Aubin
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 5
Steps:
- Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
- Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
- Roll each side of the sheet inward to meet in the middle.
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
- Transfer to the prepared baking sheet and brush with egg wash.
- Bake for 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 4 grams
CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES
Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!
Provided by SunnyDaysNora
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h50m
Yield 36
Number Of Ingredients 9
Steps:
- Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
- Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
- Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 10.5 g, Cholesterol 14.3 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 39.3 mg, Sugar 3.5 g
PLASTIC CHOCOLATE
This chocolate dough can be rolled out like a fondant, or molded to form roses, leaves or whatever. It's very simple to make, and quite impressive. This can also be made with white chocolate.
Provided by HBIC
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h15m
Yield 16
Number Of Ingredients 2
Steps:
- Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
- Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.8 g, Fat 9 g, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 9.5 mg, Sugar 18.1 g
CHOCOLATE PALMIERS
This little gem is from the golden book of chocolate. Easy and delicious.
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. preheat the oven to 400°. Line a baking sheet with parchment paper. Melt the butter in a small pan over low heat. Add the chocolate and stir until smooth. Set aside to cool. Dust a work surface with powdered sugar and place the pastry on top. Roll out into a 12 x 10" rectangle. Trim the pastry so that the edges are straight
- 2. Fold the pastry in half lengthwise to mark the center and unfold again, leaving a mark down the middle. When the chocolate mixture is thick and cool, pour it onto the pastry, working quickly so that it doesn't set. Use a spatula to spread the chocolate evenly over the pastry. It is important that the chocolate mix is not too thick as it will run out during cooking. Sift the cocoa over the top.
- 3. Begin to roll the sides of the pastry rectangle to the middle, where the mark is. Repeat for the other end, until it meets the already rolled half. Roll carefully in the remaining powdered sugar and transfer to a plate. Refrigerate for 15 minutes. When firm, cut across the rolls in 1/4 inch thick slices. Place on the prepared baking sheet, spacing them 1 inch apart. Bake until golden, 8 to 10 minutes. Place on wire racks and let cool completely. Serves 8 to 10
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