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Pumpkin Palmiers

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Pumpkin Palmiers are so sensational that they were gobbled up in no time. They are a French delicacy you just must try!

This autumn version of Elephant Ears is made with store-bought puff pastry for a quick sweet, flaky treat.

Pumpkin-Palmiers on a small white plate on a red napkin

Homemade Pumpkin Butter

This recipe for pumpkin palmiers deserved to be revisited.

The first time I baked up these homemade palmiers, I had a jar of pumpkin butter from Williams-Sonoma in my fridge. But that’s a seasonal item and these are too tasty to be limited to the holidays. This time I wanted to create my own pumpkin butter…though I still used boxed puff pastry, albeit a premium, all-butter brand.

Who knew pumpkin butter was a snap to prepare? A bit of canned pumpkin, spices, and apple juice were simmered briefly. That’s it! Perfect for these palmiers, plus leftovers can be spread on toast just like apple butter.

Pumpkin-Palmiers on a square white plate with cinnamon sugar and cinnamon sticksFrequently Asked Questions

What are Palmiers?

From the French, the name for these little pastries translates to palm trees, and you can see how these curlicues resemble the tree’s canopy. Created from puff pastry, then coated in sugar and rolled, cut, drenched in more sugar and baked, they are a delicacy you just must try. My pumpkin version included the addition of a thin layer of pumpkin butter and utilized a cinnamon-spiced sugar to complement the filling. The puff pastry must be cold when baked for the best results, so the only time-consuming part of the preparation is a few chilling times between the rolling, slicing, and baking.

What are Other Ways to Roll Palmiers?

I was planning to showcase an alternative rolling method where one half is rolled, then the dough is flipped and the other half is rolled. But after spreading pumpkin butter on the whole pastry sheet, I realized I messed up. My taste testers were more interested in the spelling of these pastries, the recipe link, and whether they were complicated to make (no), than their actual shape. So if you have a group gathering for tea, coffee or even a cocktail party, consider adding these pumpkin palmiers to your menu. You might also enjoy my Pesto Palmiers and these Cinnamon Sugar Palmiers from 365 Days of Baking.

Pumpkin-Palmiers - a simple sweet using puff pastry and pumpkin butter!

The Recipe: Pumpkin Palmiers

Puff pastry nibbles filled with pumpkin butter!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 16

Ingredients

  • 14 ounces all- butter puff pastry sheet, defrosted in refrigerator overnight (I use Dufour brand)
  • 2 tablespoons pumpkin butter, homemade or store-bought
  • 1/2 cup sugar, divided
  • 1 teaspoon cinnamon
  • 1/8 teaspoon of freshly ground nutmeg
  • 1/8 teaspoon cloves

For pumpkin butter:

  • 1/2 cup pumpkin puree
  • 3-4 tablespoons apple juice or cider
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves

Instructions

  1. Make pumpkin butter by combining all ingredients and simmering till the consistency of apple butter. Cool.
  2. Preheat oven to 375º. Line baking sheet with Silpat or parchment. Set aside.
  3. Dust work surface with flour (I like to do this on a Roulpat or piece of parchment so I can utilize it for shaping the palmiers) 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 1/4 cup sugar over surface.
  4. Starting at one of the shorter sides, roll up dough like you would with a cinnamon roll just to the center of the dough. Repeat with the other side so that the rolls meet in the middle. Wrap dough in plastic wrap and chill for 30 minutes or longer.
  5. Mix the remaining 1/4 cup 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. Place in fridge or freezer to chill for a few minutes.
  6. Bake for about 10 minutes, flip and bake 8-10 more minutes. Remove cookies to cooling rack. They will crisp up as they cool.

Yield: 10-20 depending on brand of puff pastry and how thick you cut them.

Total time: 1 1/2 hours

Notes

Chill your rolled palmiers before baking for the best rise.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 53mgSodium: 165mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 0g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

HOW MUCH DID YOU LOVE THIS RECIPE?

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39 comments on “Pumpkin Palmiers”

  1. These are so pretty Liz, you are an awesome baker. Thank you so much sharing these treats with us everyday!

  2. Palmiers are one of the prettiest cookies out there, and I have no idea why I haven’t made them before. I love yours, Liz!

  3. One of these would be perfect for that mid morning pick me up, I love the addition of pumpkin butter puts a lovely seasonal twist on them.

  4. These look heavenly. I used to make palmiers in the French bakery I worked in. This makes me want to whip up a batch of puff pastry.

  5. My grandmother used to make these when I was little and it wasn’t until I saw Ina Garten make them on tv that I knew they had a name. 🙂

    She never graced us with pumpkin ones though! They look lovely.

  6. I have wanted to make palmiers for such a long time, but they’ve intimidated me so much! Yours look perfect. And pumpkin sounds amazing!

  7. Liz! This recipe is incredible ! I’ve never seen the palmiers like this! Love them and with pumking must be very good 😉

  8. They look gorgeous! I want to make me some too!

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