Pumpkin Spice Palmiers Recipe

Puff pastry: A light, flaky dough that is essential for creating the layers in palmiers. It is usually sold frozen and needs to be thawed before use.

Granulated sugar: This adds sweetness and helps to create a caramelized, crispy texture on the palmiers.

Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, ginger, and cloves that gives these palmiers their distinctive autumn flavor.

When rolling out the puff pastry, ensure it is evenly thin to achieve a consistent texture in your palmiers. Use a light touch with the rolling pin to avoid overworking the dough, which can lead to a tough final product.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it requires layering with butter to achieve the same richness.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor which complements the spices well.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a slight caramel flavor that pairs nicely with the spices.

• pumpkin pie spice - Substitute with cinnamon and nutmeg: A mix of cinnamon and nutmeg can mimic the warm, spicy notes of pumpkin pie spice.

• pumpkin pie spice - Substitute with apple pie spice: Apple pie spice has a similar blend of spices, often including cinnamon, nutmeg, and allspice, which can provide a comparable flavor profile.

• Allow the pumpkin spice palmiers to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make them soggy.

• Store the palmiers in an airtight container at room temperature. They will stay fresh for up to 3 days. If you live in a humid climate, consider adding a piece of parchment paper between layers to absorb excess moisture.

• For longer storage, freeze the palmiers. Place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the palmiers to a resealable plastic freezer bag or an airtight container. Label with the date and store for up to 2 months.

• To enjoy frozen palmiers, thaw them at room temperature for about 30 minutes. For a crispier texture, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.

• If you prefer to prepare the palmiers in advance, you can freeze the unbaked slices. Arrange them on a baking sheet and freeze until solid. Transfer to a resealable plastic freezer bag or an airtight container and store for up to 2 months.

• When ready to bake, place the frozen palmiers on a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy. No need to thaw before baking.

• Preheat your oven to 350°F (175°C). Place the pumpkin spice palmiers on a baking sheet lined with parchment paper. Bake for 5-7 minutes until they are warm and crispy again.
• Use a toaster oven set to 350°F (175°C). Arrange the palmiers on the tray and heat for 5-7 minutes. This method ensures they stay crispy without getting soggy.
• If you're in a hurry, use a microwave. Place the palmiers on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Note: This method may make them slightly less crispy.
• For an air fryer, set it to 350°F (175°C) and place the palmiers in a single layer in the basket. Heat for 3-5 minutes, checking frequently to avoid overcooking.
• If you have a skillet, you can reheat the palmiers on the stovetop. Preheat the skillet over medium heat and place the palmiers in the pan. Heat for 2-3 minutes on each side until warmed through and crispy.

• Oven: Preheat to 400°F (200°C) to bake the palmiers until they are golden brown and crispy.

• Baking sheet: Line with parchment paper to prevent the palmiers from sticking and to ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Rolling pin: Roll out the puff pastry on a lightly floured surface to ensure it is evenly flattened.

• Small bowl: Mix the granulated sugar and pumpkin pie spice together to create the spiced sugar mixture.

• Knife: Cut the folded puff pastry log into ½-inch slices for even-sized palmiers.

• Wire rack: Allow the baked palmiers to cool evenly and maintain their crispiness.

Thaw in advance: Thaw the puff pastry overnight in the fridge to save time.

Pre-mix spices: Mix the sugar and pumpkin pie spice ahead of time and store in an airtight container.

Use parchment paper: Line your baking sheet with parchment paper to avoid sticking and make cleanup easier.

Cut evenly: Use a sharp knife to cut the pastry log into even slices for uniform baking.

Cool quickly: Transfer palmiers to a wire rack immediately after baking to cool faster.