The first of December -- yikes! Where has this year gone? I always give myself a little restorative break after preparing our Thanksgiving feast. Not too much serious baking happens in my kitchen the days following that meal. But once December arrives, baking is all I think about. I finally get organized and plans are set in place.
I have a list a mile long of cakes, sweet and savory tarts, breads, crackers and cookies; some of which I hope to make for the first time in the upcoming weeks. The many miles traveled in December, which has always been the norm for us, have come to an end and I relish the thought of being at home this holiday season and creating the breads and pastries I only make this time of year.
These Pumpkin Spice Palmiers were prepped early last week. They were to be frozen for 4 hours before being sliced and baked, but that's when the whole "knee" thing happened and I was exiled from my kitchen for 4 days. I was finally able to proceed this morning -- Get the recipe for the Pumpkin Palmiers from Serious Eats HERE. There are, however, several things I would do differently if I were to make these palmiers again:
• l did not need all of the pumpkin sugar syrup, nor all of the sugar-spice mixture. I think it should be possible to get by with half of the ingredients.
• Use restraint in brushing the syrup and sprinkling the sugar. Any excess amount on the parchment paper can burn easily.
• And because I found the syrup and sugar to blacken and burn so easily, I reduced my baking time to about 7 minutes on each side, for a total baking time of 14 minutes. My suggestion is, watch them closely to decide when they should be flipped and removed from the oven. Oven temperatures vary.
• Other than the above caveats, these are tasty little palmiers. A sweet treat!
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