It's amazing the things you can do with a package of store-bought puff pastry! I saved half the package from last month's turnovers to make this month's palmiers for Tuesdays with Dorie. Apart from a sheet of puff pastry, all that was required to make these crisp little treats was a little butter and sugar. I followed the bonne idée and made the cocoa variation which had cocoa added to the melted butter.
You're advised to be generous with the sugar both on your work surface and the pastry itself. Apparently I wasn't so these were very cocoa-forward and quite bittersweet, but
they did have great texture and were excellent with a cup of coffee.
Visit here to see what the others baked from Baking Chez Moi.