Wonton Palmiers

Serving Size 32

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspired by: Savory Online & Moms Dish

    • 1 package Nasoya Wonton Wrappers
    • 16 oz  vegan milk chocolate chips, melted
    • 16 oz dark chocolate chips, melted
    • Peppermint candies, crushed 
    • 1 stick vegan butter, melted 
    • 8 tbsp granulated or turbinado sugar, divided
    • 1/4 cup cocoa powder
    • Chocolate-hazelnut spread

 

Preparation

  1. Preheat oven to 450°F.
  2. In a small bowl, stir together sugar and cocoa powder.
  3. Lightly sprinkle your work surface with half of the cocoa-sugar mixture. Layer as many wonton wrappers on top of each-other as necessary to make a square of dough. Before placing on the sugared surface, brush the down side with melted butter. Once all wrappers have been placed, gently roll with a rolling pin until wonton wrappers are combined. Coat top of dough with 2 tbsp chocolate-hazelnut spread, spreading evenly to cover completely.
  4. Roll up 2 opposite short sides to meet in the center. Wrap in plastic wrap and refrigerate for 30 min.
  5. Line two baking sheets with parchment. Cut each puff pastry roll crosswise into slices (finished cookies should be heart-shaped). Transfer to prepared pans. Brush tops with butter and sprinkle with remaining cocoa sugar.
  6. Bake them at 450℉ for 3 minutes. Flip the cookies and bake for an additional 3 minutes, or until golden brown. Let cool before dipping one half into either milk or dark chocolate. Sprinkle crushed peppermint on top while chocolate is still melted.

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