Description
These easy pumpkin palmier cookies come together with just a handful on ingredients in only a few minutes.
Ingredients
1 portion easy rough puff pastry (see Bake Notes) or 1 sheet store-bought puff pastry, thawed
¾ cup demerara sugar
2.5 teaspoons pumpkin pie spice
¼ teaspoon salt
1 egg
¼ cup pumpkin puree
Splash of milk
Instructions
- In a small bowl, mix together the demerara sugar, pumpkin pie spice, and salt. Set aside.
- In another small bowl, whisk together the pumpkin puree, egg, and milk until smooth and combined.
- On a piece of parchment paper, roll your pastry dough into a rectangle that’s about ¼ of an inch thick.
- Brush the top of the dough with the pumpkin egg wash.
- Sprinkle half of the sugar mixture over the dough, aiming to coat the entire surface area.
- Place another sheet of parchment paper on top of the dough, so it is sandwiched between the two sheets of parchment.
- Flip the parchment paper pastry sandwich over so that the side that is coated with the egg wash and sugar is on the bottom.
- Remove the top sheet of parchment. Spread the rest of the pumpkin egg wash on top of this side of the dough, and sprinkle with the rest of the sugar mixture.
- Roll one half of the dough (lengthwise) into a tight spiral until it reaches the midline of the dough. Roll the other side into a tight spiral to meet the first spiral. They should meet in the middle and be touching.
- Brush the rest of the pumpkin egg wash around the edges of the dough
- Lift one side of the parchment paper (lengthwise) and tuck it over and around the dough to further press the rolls together tightly without getting your hands dirty.
- Wrap the dough completely in the parchment paper and transfer it to the freeze for 20 minutes.
- Preheat the oven to 375 F.
- Remove the dough from the freezer and unwrap it. Use a knife to trim off the edges so that they are both straight and even.
- Cut the dough into slices ½ to ¾ of an inch thick.
- Arrange the palmiers on a parchment lined baking sheet 1 inch apart from each other.
- Use your palm to press each cookie to flatten it slightly, further pressing it together to prevent it from spreading apart while baking.
- Bake for 25-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes