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.