Is it a pig’s ear? An elephant ear? A palm leaf? These are the terms used to describe palmiers. So, what exactly are they?
Forgive me now if I overwhelm you with lots of versions of this pastry. They are just so simple to make, and I cannot get enough of them!
I actually called them palmers for the longest time. Apparently, I was reading the name wrong! I did not know the actual name until I watched Ina Gartner on a YouTube video making palmiers before I realized I was saying it incorrectly! Duh?
Anyways, they have been on my bucket list for at least a year, and I just never got around to making them until now! I used to see them all the time on other food sites.
You can find sweet versions and savory versions, but I knew that I wanted to make mine sweet. Maybe next time I will go savory. What do you think?
I went searching for a good recipe and video. I am such a visual person that sometimes I need step-by-step instructions (like in these peanut butter stuffed cookies) in order to get me through a recipe.
I watched the YouTube video because I felt like I needed guidance in how to roll them and cut them. I still somehow managed to cut them too big!
A few simple ingredients are all you need in order to make these! So what are you waiting for? Bake! ENJOY!
- 1 sheet puff pastry, defrosted
- 1 cup granulated sugar
- 1/4 cup pumpkin puree
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- Preheat oven to 450°F. Line baking sheet with parchment paper, set aside.
- Spread 1/2 cup sugar on counter. Unfold puff pastry and roll out on top of the sugar to make a 13 x 13-inch square.
- Spread evenly on top pumpkin, 1/2 cup sugar, cinnamon, nutmeg, cloves and ginger.
- Fold the sides of the square towards the center to where the edges meet in the middle. Then fold again toward the center to where the edges meet in the middle.
- Final fold is one half over the top of the other half to where you have 6 layers.
- Slice dough 1-inch thick or smaller.
- Place cut side up on baking sheet.
- Bake for 5 minutes. Flip and bake for the remaining 5 minutes.
- Allow to cool and serve.
Recipe adapted from Ina Garten
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