Puff Pastry White Chocolate Cookies Recipe

Puff Pastry White Chocolate Cookies

Just two ingredients are required to make these cookies, and cookie or cake mix is not one of them. These are incredibly quick and easy to make. Spread the puff pastry with chocolate, roll, cut and bake. That’s pretty much the whole recipe in one sentence.

You will end up with cookies that are buttery and crispy, flavoured with slightly caramelized white chocolate. 

The French make something called a palmier. Palmiers are made with puff pastry and sugar, and the cookies are shaped like a palm tree or elephant ear. 

I didn’t give any measurements in the recipe below. You can decide how much chocolate to use. I generally prefer less sweet desserts so I spread the chocolate sparingly. But you can be as generous as you want.

A tip for melting white chocolate. Place chocolate in a bowl and put it in an oven that has been heated to about 50°C/120°F and turned off. This method takes time but requires no attention, and there is no risk of burning, either yourself or the chocolate.

Puff Pastry White Chocolate Cookies

Ingredients

Puff pastry, thawed if using frozen pastry

White chocolate, melted

Directions

1. Heat oven 200°C/390°F.
2. Melt the white chocolate
3. Spread the white chocolate over puff pastry, leaving about a centimeter border at the end of the pastry
4. Roll up the pastry. Chill the pastry if it is too soft
5. Cut the rolled pastry into ½ centimeter thick slices
6. Place the sliced pastry on baking paper, place another sheet of baking paper on top and flatten it either by pushing down with the palm of your hands, or using a rolling pin. Aim for about 1-2 millimeter thickness
7. Bake until golden brown and delicious, about 10-15 minutes

Puff Pastry White Chocolate Cookies

Pin It