That Skinny Chick Can Bake
Pumpkin Palmiers #PumpkinWeek

Pumpkin Palmiers

Pumpkin Palmiers are so sensational that they were gobbled up by my girlfriends…need I say more?

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

Homemade Pumpkin Butter

This recipe for pumpkin palmiers deserved to be revisited.

The first time I baked them up, 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 - a simple sweet using puff pastry and pumpkin butter!Exactly 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 utlized a 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. 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.

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

Pumpkin Palmiers

Puff pastry nibbles filled with pumpkin butter!

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10-20 1x
  • Category: Dessert, appetizer
  • Method: Rolling, Baking
  • Cuisine: French-American

Ingredients

  • 1 sheet frozen all- butter puff pastry, 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
  • 34 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

 

More Pumpkin Recipes:

Hi and welcome to day 4 #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Tres Leches by Love and Confections

Spiced Pumpkin Butter by Culinary Adventures with Camilla

Pumpkin Pecan Oatmeal by The Spiffy Cookie

Mini Healthy Pumpkin Pies by Happy Food Healthy Life

Easy Pumpkin Caramel Sauce by Lady Behind The Curtain

Savory Pumpkin Tart by The Not So Cheesy Kitchen

Pumpkin Custard Pie by A Day in the Life on the Farm

Pumpkin Chocolate Chip Cookies by Making Miracles

Pumpkin Week Logo

 

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39 comments on “Pumpkin Palmiers”

  1. Liz, these little pastries look amazing! Love pumpkin desserts this time of the year, and the #PumpkinWeek Pinterest board you recommended has so much good stuff!

  2. They look amazing. I love palmiers although I’m not much of a baker. Not sure it’s easy to get canned pumpkin here (I’m in Spain at the moment although I usually live in the UK, but don’t recall seeing there very often) but I’ll investigate…:)

  3. Such tasty fun facts and treat, Liz! Very educational, too. I thank you for the detailed instruction and explanation because this fancy cookie looks do-able…And okay on the budget if I make my own pumpkin butter =) P.s. We had these – the plain kind in Tokyo all the time…So I like the idea of jazzing them up with pumpkin =)

  4. I’ll bet these are fantastic with a strong cup of coffee Liz! They look great:@)

  5. Yummy! I imagine they would be just melting in the mouth!

  6. I looked at that Dufour puff pastry a few days ago at Whole Foods. I just couldn’t afford to break the bank but I know it’s really good and takes these palmiers up a bunch of notches.
    Love the idea of making your own pumpkin butter. I guess the savings on that would allow me to buy the good puff pastry. Hey, I think I just talked myself into the splurge! 🙂

  7. Liz they sound wonderful especially with the addition of pumpkin butter. I’m sure my family would love these. By the way your writing style has really transformed. Nice post!

  8. Liz!!! I love that you made pumpkin palmiers!!! you make it look so easy! but then again, I didn’t know you could use puff pastry!!! these are beautiful!! love and pinned!!!

  9. I adore palmiers, and pumpkin palmiers makes them that much better!

  10. I need some pumpkin butter AND these cookies in my life! Perfect for dunking in my morning coffee.

  11. These are gorgeous Liz! I have never made palmiers before and you make it look so easy! Love them!

  12. I love when easy recipes look all fancy schmancy. Very impressive.

  13. These look so good Lizzy 🙂
    Have a nice day:))

  14. Whoa, love those curls! And the flavours of pumpkin will stand out here. Yum!

    Gourmet Getaways

  15. What a wonderful post! Besides the palmiers I am going to try the pumpkin butter…it is something i never knew about. Thanks for sharing.

  16. Palmiers are such an elegant and delicious cookie. So amazing how you mixed these up with pumpkin butter. Homemade pumpkin butter to boot!

  17. Ohhhh! I have everything needed to make these! Including the Dufour Puff Pastry – the only way to go! These look so delightful, Liz.

  18. Well yum! I can see why these were gobbled up – they look and sound amazing.

  19. These look delicious!! I’ve never made palmiers before, but I just might have to now. THanks for sharing with #pumpkinweek

  20. Oh, oh, oh I love palmiers and had no idea that I can totally make them at home. Well, granted mine will by far not look as beautiful as your, Lliz. But yay!!! Thank you so much!

  21. Damn delicious!!!
    i want this for my brunch today…
    lovin pumpkin all the way!

  22. I have been looking forward to this post since you mentioned it the other day. My mom was BIG on palmiers when I was kid. Never saw them with pumpkin, just love them.

  23. Such gorgeous palmiers, I’d inhale these!

  24. These sound do delicious, Liz! Love the flavour combination. I am always amazed by the use of canned pumpkin! : )

  25. I don’t know which looks better – the pumpkin butter, or the palmiers. I think I’d love them both equally!

  26. I have always wanted to make palmiers!! Yours look amazing!

  27. Oh! Palmiers are from ” palm trees”…. Ha I actually didn’t realize that shape is from palm tree! And they are my favorite… the flaky crispy texture is so addicting that I can’t control myself once I eat one. And your pumpkin palmiers look SUPERB! I want to try this!!!

  28. Hi Liz, these are beautiful, have always admired the way they look, the pumpkin is a great addition.

  29. These pumpkin pastries look so flaky and heavenly!

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

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

  32. 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!

  33. 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.

  34. 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.

  35. 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.

  36. 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!

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

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