Palmiers à la cannelle, aux noix et au chocolat

We’ve started a tradition of trying to have a little sweet treat on the cake stand every week. It makes stressful mornings feel special and our Arkansas house feel a little bit more like home. This beautiful pastry is like a cinnamon sugar donut and chocolate croissant had a baby. And that baby was dead sexy. 

Crispy cinnamon walnut chocolate palmiers

  •  frozen puff pastry
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1/2 walnuts
  • 1 teaspoon vanilla

Preheat the oven to 400!

In a food processor blitz chocolate chips, walnut, 1/4 cup sugar and vanilla until it’s the texture of wet sand. (taste this bit it’s life changing)

Mix the remaining sugar with cinnamon. One a sheet of parchment paper spread out the cinnamon sugar in an even layer the size of your puff party. Lay the puff pastry right on top and use a rolling pin to work the sugar into the back side of the pastry.

Spread the chocolate/walnut love mixture evenly on the pastry all the way to the edges. NOW THE TRICKISH PART.  Start with one long end and begin the roll to towards the center. Use the parchment to help you – almost like a sushi mat. Roll the other side so you have a long, kind of heart shaped log. Refrigerate for at least 30 minutes.

Slice into 1/2-1 inch slices and bake for about 15-20 minutes! Until golden brown.