Rose and Chocolate Valentines Palmiers

These Rose and Chocolate Valentines Palmiers are simple and delicious - only five ingredients!
Course Dessert
Cuisine British, French
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 16 -18 palmiers
Author Nicky Corbishley

Ingredients

  • 320 g pack ready-rolled puff pastry
  • 10 tbsp soft brown sugar
  • 1 tsp ground cinnamon
  • 85 g chocolate chips
  • 2 tbsp edible rose petals

Instructions

  • Unroll the pastry. Mix together the soft brown sugar and cinnamon and sprinkle it all over the pastry. Use a rolling pin to roll the sugar into the pasty.
  • Starting from the short ends of the pastry, roll up both ends tightly, until they meet in the middle. Wrap the roll in clingfilm and refrigerate for 30-60 minutes.
  • Preheat the oven to 200c/400f and line two large baking sheets with baking parchment or a silicone mat.
  • Take the pastry roll out of the fridge and slice into thin slices - approx 3mm (1/8 inch) thick. Arrange the slices on the two baking sheets - give them room to expand. Shape each one into the shape of a heart. You'll need to unroll the pastry rolls very slightly to make the tops of the hearts, then pinch the bottom of the hearts to make the pointy bit (see photo above).
  • Place the tray in the oven for 9-11 minutes until the hearts are golden.
  • Remove from the oven and leave to cool before removing from the trays.
  • Melt the chocolate in a bain marie (or in a bowl in the microwave in 30-second bursts - stirring in between each burst). Dip one corner of a pastry heart in the melted chocolate, then sprinkle with a few dried rose petals. Place on a tray and leave the chocolate to set before serving.

Notes

Nutritional Information is per serving, based on getting 16 palmiers.

Nutritional Information

Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 18mg | Sugar: 10g | Vitamin A: 10IU | Calcium: 15mg | Iron: 0.5mg
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