Roll out enough dough to form two 8- x 8-inch (20- x 20-cm) squares. (There may be leftover dough.)

Mix raspberry filling to soften; spread evenly over both squares of dough. Sprinkle cinnamon over filling.

Working with one square of dough at a time, roll the two sides of the square inward, forming two “scrolls” that meet at the center of the square, like a double log.

Preheat oven to 375°F (190°C).

Line a baking sheet with Gefen Parchment Paper. Turn each double log onto its side, where you have one “scroll” resting atop the other; carefully slice into approximate half-inch slices.

Carefully lay palmiers onto a baking sheet, reforming if necessary. Brush tops and sides with beaten egg.

Bake for 15–18 minutes, checking to see that dough turns golden and does not burn.

Remove from oven and allow to cool.

In a small plastic bag, combine chocolate chips and oil. Seal and dip into a cup of hot water, until chocolate melts completely.

Remove the bag from the water, dry it, and snip off a tiny bit of one corner. Drizzle white chocolate glaze in a zigzag fashion over pastries.