I love pastry hearts and you see them all over Western New York. I have been them plain and filled jelly so I thought I’d make a Fall pumpkin palmiers (pastry heart) filled with pumpkin!
This is a great little dessert and so easy to make!
One box of puff pastry.
Small can of pumpkin puree
Cinnamon and sugar mix about 1/4 cup
Dash of vanilla
I wasn’t sure how much pumpkin I would need so I used about one cup, added one egg, 3 TPSP of white sugar and a dash of vanilla. Mix well.
Let pastry thaw so you can unfold.
Put a thin layer of the mixture on the puff pastry.
Then sprinkle with a mix of cinnamon sugar.
Fold once, then again and then in half like pictured.
Cut into 1″ slices and lay flat.
Bake about 18 minutes at 400 degrees. They should be golden brown.
Sprinkle with cinnamon sugar or you could even add a glaze with confectioner sugar and water or milk!
They are pretty and yummy too!
Love pumpkin? This pumpkin bundt cake is fantastic.
You can make mini ones too! You can find that post here. I added pecans to these!