Pumpkin Palmiers are so sensational that they were gobbled up by my girlfriends…need I say more?
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.
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.Print
Puff pastry nibbles filled with pumpkin butter!
- 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
- 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
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