A mix of cocoa, instant espresso and sugar create a subtle but rich filling. The cookies are sliced very thin so that the filling doesn’t overflow and burn, making these tiny bites – perfect with a cup of tea.
- 2 Tbsp natural cocoa powder (such as Hershey’s)
- 2 tsp instant coffee or espresso powder
- 0.33 Tbsp + 2 Tbsp sugar, divided
- 1 sheet (1/2 package) of puff pastry, thawed
- 2 Tbsp unsalted butter, melted
- Line 2 baking sheets with parchment paper.
- Whisk cocoa, espresso and 1/3 c. sugar in a small bowl.
- Sprinkle 1 T. sugar evenly over a cutting board. Unfold thawed pastry and lay on top of the sugar. Use a rolling pin to smooth out the creases and create an evenly thick surface. Brush with the butter, then sprinkle with the sugar-cocoa mixture. Use your rolling pin to lightly press the sugar into the pastry.
- Starting at one long end, tightly roll pastry in toward the center – stopping when you reach the middle. Repeat with the other end. Trim ends. Refrigerate till firm (about an hour).
- Pre-heat oven to 425.
- Cut 1/4″ slices and place 1″ apart on your prepared baking sheets. Sprinkle with remaining 1 T. sugar. Bake till golden brown, 10-13 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Adapted from Real Simple.
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