Wednesday, November 18, 2015

Pumpkin Palmiers

Landon and I tested one of our Thanksgiving recipes yesterday...pumpkin palmiers. Sounds fancy, but they are super easy. I thought the pumpkin flavor needed to be stronger, so I added pumpkin pie spice to the sugar for the second batch and it really helped. 

These would be perfect with your coffee on Thanksgiving morning or set out for a light snack before the big feast.  Be sure to have your puff pastry thawed and ready to go. You can thaw in the refrigerator overnight or 40 minutes to an hour at room temperature. 

Pumpkin Palmiers
One Box Puff Pastry (I use Pepperidge Farm)
One Jar Pumpkin Butter
One Cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice 

Half Cup Granulated Sugar
1 Tablespoon Pumpkin Pie Spice

Preheat oven to 425.  Mix sugar and pumpkin pie spice. Lightly sprinkle non-stick surface with sugar mixture (about 1/4 cup). Roll out square of puff pastry on sugar (I used a rolling pin). Sprinkle a bit more sugar on top of the pastry. Top with half a jar of pumpkin butter. Form the palmiers shape by rolling the two sides towards the center creating two long rolls that meet in the middle. Repeat with second sheet of pastry. Place in the freezer for about 10-15 minutes. Mix remaining sugar and pumpkin pie spice now.

Remove from the freezer and cut into 3/4″ slices. Place on parchment covered baking sheet. Sprinkle with sugar mixture. Bake for about 10 minutes or until golden brown. 

Note - When I make these next week, I'm going to flip halfway through baking and dust both sides with pumpkin spice sugar mixture.

Teal Signature photo Toniasig.png

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