This recipe appears in:Weekend Baking Project: Pumpkin Spice Palmiers
This is a spin on classic palmiers, made with a simple syrup that contains pumpkin puree and a sugar mixture laced with pumpkin pie spices. Palmiers are simple cookies, basically caramelized sugar and syrup baked into puff pastry. The pumpkin flavor is subtle and the spice is intense. Feel free to use high-quality, all-butter frozen pastry from the store if you don't have time to roll your own.
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- 1 recipe puff pastry, rolled out to 1/8 of an inch and chilled
- 1/2 cup pumpkin puree
- 1 cup water
- 1/2 cup sugar, plus 1 cup for sprinkling
- 2 tablespoons cinnamon
- 1 tablespoon powdered ginger
- 1 teaspoon fresh-grated nutmeg
- pinch of salt
Combine pumpkin, 1/2 cup sugar, and water in a small saucepan and bring the mixture to a simmer. Remove it from heat and allow to cool completely in the fridge.
Whisk 1 cup sugar, spices, and pinch of salt together and set aside.
Trim, chilled puff pastry rolled to 1/8th inch into a neat rectangle, approximately 20x14 inches. Brush the pastry sheet carefully on both sides with the syrup, and put the leftovers in the fridge. Sprinkle both sides of the pastry sheet with the reserved sugar mixture, saving half for later.
Roll the outer edges (the 20-inch side) of the pastry sheet into coils towards each other, so the two rolled up edges meet in the middle. Wrap the coils together tightly in plastic and place in the freezer for four hours.
Preheat oven to 450°F. Remove the roll from the freezer, allow it to sit in a cool room for 15 minutes, then slice horizontally into 1/4 inch slices. Place on a parchment paper-lined sheet tray, an inch apart. Brush with reserved syrup and sprinkle with the remaining sugar mixture. Bake for 10 minutes, then flip with a spatula and bake for another 10 minutes, or until the puff pastry is puffed up and golden brown and the caramel is dark and bubbling. Cool completely on the tray before serving.