Espresso Cinnamon Cream Cheese & White Chocolate Palmiers Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 sheet (8 oz) purchased puff pastry sheet, thawed
• 4 oz. low-fat cream cheese
• 1/2 tsp instant espresso powder
• 1/2 tsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 cup white chocolate chips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it slightly to smooth the seams.

3. In a bowl, mix the softened cream cheese, instant espresso powder, granulated sugar and ground cinnamon until smooth and evenly colored.

4. Spread the cream cheese mixture evenly over the pastry, leaving a small border along the top and bottom edges.

5. Sprinkle the white chocolate chips evenly over the cream cheese layer and gently press them in.

6. Roll the two long edges of the pastry inward so they meet in the middle, then press lightly to seal and wrap the roll in plastic.

7. Chill the log in the refrigerator for 20 to 30 minutes so it firms up enough to slice cleanly.

8. Cut the chilled log into 1/2-inch (1.3 cm) slices and place them cut side up on the prepared baking sheet, spaced about 2 inches (5 cm) apart.

9. Bake for 12 to 15 minutes, flipping the palmiers halfway through, until deep golden and crisp.

10. Transfer the palmiers to a wire rack and let cool for a few minutes before serving.