Espresso Cinnamon Cream Cheese & White Chocolate Palmiers

Serving 24 people

45 min


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

  1. Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won't have much rolling to do.In a medium bowl, using a hand mixer, beat cream cheese until it is light and fluffy, 2 to 3 minutes.
  2. Add espresso powder, sugar, and cinnamon. Beat until thoroughly combined.Using a rubber spatula spread the cream cheese mixture over the entire surface of the puff pastry. Sprinkle the white chocolate chips evenly over the cream cheese.
  3. Roll each long end of the rectangle into the center. Cover and chill for about 15 minutes.
  4. Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Cover and chill for at least 1 hour.Preheat the oven to 450 degrees F.
  5. Bake the palmier until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets.
  6. Bake for an additional 4 to 5 minutes.
  7. Transfer the palmiers to a cooling rack and cool completely before serving.Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.