Chocolate Dipped Palmiers

Campbell's Chocolate Dipped Palmiers Recipe

Golden brown with caramelized sugar, these simple, flaky pastries are made easy with puff pastry sheets. Dressed up after baking with a dip in melted chocolate, these treats are perfect for both family and guests.

At a glance


20 min.


1 hr. 42 min.



Thaw: 40 min.

Bake: 12 min.

Chill: 20 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 egg
1 tablespoon water
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
6 tablespoons sugar
1 cup semi-sweet chocolate pieces, melted

How to Make It

  • 1

    Heat the oven to 400°F. Lightly grease 2 baking sheets. Stir the egg and water in small bowl with a fork.

  • 2

    Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 16 x 10-inch rectangle. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar. Starting at the short sides, fold each side toward center, leaving a 1/4-inch space in the center. Brush the pastry with the egg mixture and sprinkle with 1 tablespoon sugar. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.

  • 3

    Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the pastries cut-side down, 2 inches apart on the prepared baking sheets. Brush the tops of the pastries with the egg mixture.

  • 4

    Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.

  • 5

    Dip half of each pastry into the melted chocolate. Place the pastries on waxed paper-lined baking sheets and refrigerate until the chocolate is set.

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