A slightly spicy autumnal cookie, this variation of the French palmier is a sweet, flaky addition to a cookie tray. They lose their crisp quickly, but I found a minute or so under a low broiler brings these back to life. These also created quite the buzz at my October book club meeting.
Pumpkin Palmiers…adapted from this recipe at Cottage Way of Life
1 sheet frozen puff pastry, defrosted in refrigerator overnight
2 tablespoons pumpkin butter (found at Williams-Sonoma or Trader Joe’s)
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon of freshly ground nutmeg
1/8 teaspoon cloves
Powdered sugar to roll out pastry
Preheat oven to 375º. Line baking sheet with Silpat or parchment. Set aside.
Dust work surface with powdered sugar and roll puff pastry sheet to 11 x 14 rectangle. Spread surface with the pumpkin butter stopping within 1/2 inch of edge. Do not use more than 2 tablespoons as it will ooze out when folded. Sprinkle sugar over surface.
Fold the two long sides in to meet at center. Repeat that fold so that the new sides meet in the middle. Repeat one more time, closing the dough up like a book. Wrap dough in plastic wrap and chill for 30 minutes or longer.
Mix the sugar with the spices and place in pie tin. Remove chilled dough from fridge and gently cut, in a sawing motion, into 1/4 inch slices. Dip all sides in sugar mixture; and place on baking pan, keeping about an inch between each cookie.
Bake for about 10 minutes, flip and bake 8-10 more minutes. Remove cookies to cooling rack. They will crisp up as they cool. Makes 10-20 depending on brand of puff pastry and how thick you cut them.
{ 9 comments… read them below or add one }
Hey! I feel like I am in the Twilight Zone. Just yesterday I was looking at my WS pumpkin butter and thinking that when I go to TJs tomorrow and get some of their puff pastry I would try pumpkin palmiers. These look DELISH and I will definitely be making them. Thanks for sharing the recipe and the pics. Gorgeous as always!
LOL, what timing! Hope you like these, Becky~
I love the idea of pumpkin palmiers to really up their flavor. It’s also great that they’re so easy to make and don’t require a lot of ingredients.
Thank you, Lisa!!
Lizzy,
I love palmiers, and adding pumpkin to the picture – YUM! I have a recipe for gluten free puff pastry, so I have bookmarked this recipe to try soon!
Hugs,
Sandra
Hope you try them, Sandra! xoxo
Liz, Stonewall Kitchen has killer Maple Pumpkin Butter. These palmiers look delish.
OMG, Lizzy! First off, I want to congratulate you for being on the Top 9, for your precious little stuffed strawberries. Just now, I’ve had a chance to go on the computer, but earlier, my daughter told me, to “check out your friend, Lizzy” she’s on the Top 9. That is so awesome, I’m truly happy for you. I love Paliers, and with Pumpkin, Yumm! Thanks for the step-by-step instructions too. Another print-out.
Hugs,
Lizzie
You’re so sweet, Lizzie!!! Thank you…I was kind of in shock when I saw that this AM…such an honor. How nice that your daughter shares your interest in food/blogging! I’ve made both these and pesto palmiers…both yummy, but pumpkin was just perfect for October!! xo
Carole, you are such a font of retail cooking knowledge! I bet the maple version of pumpkin butter would be fabulous! Thanks!