Cocoa Palmiers

Directions

1. 1
   Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
2. 2
   Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.
3. 3
   Spread the remaining 1 cup sugar on a clean surface.
4. 4
   Unfold the puff pastry and set it on top of the sugar, pressing gently to coat.
5. 5
   Flip and coat the other side, then roll out the sheet into a 13-inch square.
6. 6
   Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer.
7. 7
   Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it.
8. 8
   Trim the short ends with a knife.
9. 9
   (If the rolled-up dough is soft, refrigerate until firm.)
10. 10
    Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets.
11. 11
    Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes.
12. 12
    Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.
13. 13
    Photograph by Andrew Purcell