Pumpkin Palmiers are so sensational that they were gobbled up by my girlfriends…need I say more? They are a delicacy you just must try!
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.
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 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. You might also enjoy my Pesto Palmiers and these Cinnamon Sugar Palmiers from 365 Days of Baking.
- 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
- 3-4 tablespoons apple juice or cider
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- Make pumpkin butter by combining all ingredients and simmering till the consistency of apple butter. Cool.
- Preheat oven to 375º. Line baking sheet with Silpat or parchment. Set aside.
- 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.
- 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.
- 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.
- 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