Chocolate Dipped Orange Palmiers

To infuse your sugar with a burst of citrus flavor, zest the oranges and massage the zest into the sugar. For an extra touch, you can spread the mixture on a baking sheet and let it bask in the sun for about an hour – it spreads better this way.

Now, let’s get to the fun part. Sprinkle an even layer of sugar on a clean surface, place your thawed puff pastry on top, and liberally sprinkle your orange sugar all over it. Press the sugar in with your hands and give it a gentle roll with a rolling pin. Most store-bought puff pastry will be about 10×11, but adjust accordingly. Fold, sprinkle, and fold again. Pop it in the freezer for 30 minutes.

Preheat your oven to 400˚F.

Take it out of the freezer, cut into 1/2 inch thick cookies, and space them out on parchment paper (skip the silicone mat). Bake for 8-10 minutes, then flip with a spatula and bake for an additional 4-5 minutes. They should be a delightful golden brown without any overly caramelized sections.

For the finishing touch, dip these golden wonders in melted chocolate and sprinkle with the remaining orange sugar. Now, savor the joy of your homemade palmiers!