Think the classic french desserts but make them for fall (or any time really)! These pumpkin spice palmiers are the prefect hint of pumpkin and spice.
Ingredients & Equipment Needed For This Recipe
Ingredients:
- Frozen Puff Pastry– I like Dufour!
- Pumpkin Puree- If your puree is a little runny, make sure to remove any excess liquid. You can do this by placing in a paper towel and squeezing the liquid
- Turbinado Sugar– This is a very course sugar that doesn’t melt during the baking process. If you don’t have this you can use all brown sugar.
- Brown Sugar
- Ground Cinnamon
- Ground Clove
- Ground Ginger
- Ground Nutmeg
- Kosher Salt
- Large Egg
Equipment:
- Set of measuring cups & spoons OR Digital Kitchen Scale if using Metric
- 2 Small Bowls– one for the sugar mixture and the other for egg wash
- Rolling Pin
- Rubber Spatula
- Brush
- Sharp Knife
- Cutting Board
- Baking Sheet
- Parchment Paper
How To Make Pumpkin Spice Palmiers
Step One:
Take your thawed puff pastry and roll to 10″ x 12″ on lightly floured surface.
Step Two:
Take the pumpkin puree and spread evenly over the entire sheet of puff pastry.
Step Three:
Combine in a small bowl the sugar, salt, and spices.
Step Four:
Sprinkle a generous amount on top to the puree. Save about 1/4 to coat outside.
Step Five:
Roll each side separately toward the center.
Step Six:
Lightly egg wash the outside and cover with remaining sugar.
Step Seven:
Freeze for about 20-30 minutes until firm enough to cut. Cut 1/4″ slices and place on parchment lined baking sheet.
Step Eight:
Bake at 375° F (191° C) for 25-30 minutes until the pastry is golden brown.
My Kinda Professional Tips for Pumpkin Spice Palmiers
- Take your time! These babies can be slightly tricky if you try to rush them. But also don’t take tooo long or the puff pastry will be very hard to work with.
- Bake from very cold/frozen. This will ensure the most perfect and distinct swirls.
- These palmiers will keep for 2 days in a close-able container at room temperature but are best eaten fresh or day baked!
Pumpkin Spice Palmiers
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- 2 Small Bowls
- Rolling Pin
- Rubber Spatula
- Brush
- Sharp Knife
- Cutting Board
- Baking Sheet
- Parchment Paper
Ingredients
- 1 sheet Frozen Puff Pastry
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Turbindao Sugar
- 1/4 Cup Brown Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Nutmeg
- 1 Large Egg
Instructions
- Make sure your sheet of puff pastry has been completely thawed in the fridge.
- On a lightly floured surface, roll the puff pastry to 12" X 10".
- Spread the pumpkin puree over the entire sheet.
- Mix the sugars, salt, and spices in a small bowl and cover the puff pastry completely, leaving about 1/4 cup for the outside.
- Moving quickly, roll each side into the center. If some of the puree spills out thats okay!
- Place on a baking sheet and let freeze for about 20-30 minutes, until firm enough to cut without everything gushing out.
- Pre-heat oven to 375° F (191° C). Lightly egg wash the outside of the log and cover in remaining sugar.
- Slice the log into 1/4" slices and place onto baking sheet lined with parchment paper.
- Bake for 28-30 minutes or until the puff pastry turns a golden brown. Let cool about 15 minutes before enjoying!
Notes
Did You Make This Recipe?
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