Palmeritas con Chocolate (Heart-Shaped Puff Pastry Dipped in Chocolate), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Palmeritas con Chocolate (Heart-Shaped Puff Pastry Dipped in Chocolate)

Servings: 10 pastries

Looking for an easy chocolate inspired dessert? Transform a plain sheet of puff pastry into a chocolate dessert. As a teenager, I worked in a Mexican bakery and they had their version of palmeritas, which were called orejas, or “ears,” but they also resemble a heart. Palmeritas are simply a lightly sweetened bread prepared with puff pastry. Enjoyed simply with a cup of coffee in between breakfast and lunch on a typical day. For this version, I purchased some of my favorite chocolate for melting to create a simple, but special dessert.


  • 1 sheet puff pastry defrosted
  • granulated sugar
  • 1/4 cup seedless raspberry jam
  • 1 cup Ghiradelli dark chocolate melts

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  1. Thaw puff pastry for 40 minutes at room temperature. After 35 minutes, preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside.
  2. On your work surface, sprinkle a light dusting of granulated sugar. You will need enough to cover the surface of the puff pastry when rolled out, about 11×14 in size. Place the puff pastry on top of the sugar. Gently roll about 11×14 inches.
  3. Spread a light layer of sugar and then a light layer of raspberry jam across the surface of the puff pastry. Go light on the jam. The more you add, the more it will leak out while baking. Leave a 1-inch border all the way around. Fold the longer side in towards the middle and do the same with the other side so they meet in the middle. Now carefully roll each side in towards the middle again until both sides meet.
  4. Using a sharp knife, slice 10-12 equal sections and place open-side up on lined baking sheet. Shape the palmeritas, using your hands, so they resemble a heart shape. Sprinkle with sugar. Bake for 10 minutes. The jam will leak out, but that’s OK. Flip over and using tongs, push back together into heart shape. They tend to separate a little while baking. Bake for another 7-10 minutes, until golden and caramelized. All ovens will vary. Remove from oven at let cool for a minute. Using tongs, remove palmeritas from used parchment paper and place on a clean section of parchment paper, and let cool completely.
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