These Rose and Chocolate Valentines Palmiers are simple and delicious – only five ingredients!
A cute little pastry treat to share with someone you love this Valentine’s Day.
Chris and I don’t make a big deal of Valentine’s Day — not because the romance has gone, but because we prefer to celebrate each other in small, flexible ways. We usually plan a date night when it suits us, buy gifts when we spot something thoughtful, and take a short trip for our anniversary each year.
We don’t bother with extra presents at Easter — there’s already plenty of chocolate in the house thanks to the kids and family — and we’re relaxed about cards and surprises. That said, we do spoil each other on birthdays and at Christmas (no surprise parties, please).
I’m not planning a formal Valentine’s evening out, but I might make another batch of these palmier hearts — they’re that good. I’ve already eaten three today and even set aside three for Chris. Who says romance is dead?
The Rose and Chocolate Valentines Palmiers Recipe:
Rose and Chocolate Valentines Palmiers
Ingredients
- 320 g pack ready-rolled puff pastry
- 10 tbsp soft brown sugar
- 1 tsp ground cinnamon
- 85 g chocolate chips
- 2 tbsp edible rose petals
Instructions
- Unroll the pastry. Mix the soft brown sugar and cinnamon, then sprinkle evenly over the pastry. Use a rolling pin to press the sugar into the dough.
- From the short ends, roll up both sides tightly until they meet in the middle. Wrap the roll in clingfilm and chill for 30–60 minutes to firm up.
- Preheat the oven to 200°C / 400°F and line two large baking sheets with parchment or silicone mats.
- Remove the pastry from the fridge and slice into thin slices, about 3mm (1/8 inch) thick. Arrange the slices on the trays, leaving room for expansion. Gently open the tops of each slice to form the tops of a heart, then pinch the bottom to create the point (see photos for guidance).
- Bake for 9–11 minutes until the hearts are golden and puffed.
- Cool on the trays before transferring to a wire rack.
- Melt the chocolate in a bain-marie or in short bursts in the microwave, stirring between bursts. Dip one corner of each heart into the melted chocolate and sprinkle with a few dried rose petals. Allow the chocolate to set before serving.
Notes
Nutritional information is per serving, based on making 16 palmiers.
Nutrition
Calories: 131 kcal | Carbohydrates: 17 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 2 g | Sodium: 39 mg | Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.