A quick and easy twist on classic baklava, these palmiers are filled with a delightful combination of ground pistachios and melted chocolate, making them an excellent choice for afternoon tea or dessert.
1: Heat the oven to 350°F.
2: Line a baking sheet with parchment paper or aluminum foil.
3: Microwave the chocolate bar with coconut oil in a medium bowl for 30 seconds or until melted.
4: Ground the pistachios.
5: Unfold the pastry sheet on the baking sheet.
6: Spread the melted chocolate on top.
7: Sprinkle the ground pistachios over the chocolate.
8: Roll the pastry sheet into a 10-inch square.
9: Fold about 1 1/2 inches of the top and bottom edges in towards the center.
10: Fold in the same edges again over the first folds, leaving about a 1/4-inch space in the center.
11: Fold one half of the pastry over the other to form a 6-layer pastry roll.
12: Cut the pastry roll into 20 slices about 1/2-inch thick.
13: Drizzle some melted chocolate on top of the slices.
14: Refrigerate for 30 minutes.
15: Bake for 20 minutes or until the pastries are golden brown.
16: Check them after 10 minutes and flip sides.
17: Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
