These 4 ingredient Apple Butter Palmiers made with puff pastry are easy breakfast pastries to whip up for a party yet elegant enough to impress.
Happy May! I can’t believe it’s already May 2. May is my favorite month, not only because my birthday is coming up but also because I usually go on vacation this time of year. A time for me to take a week off work, get out of Pittsburgh, and explore another destination. This year I’m going on a road trip to St. Louis, Indianapolis, and Louisville. I’d love to hear your suggestions of things to do and places to eat as I’m still finalizing the itinerary.
Before I leave on vacation though, I’m going over to my parents to celebrate Mother’s Day. You may be planning brunch for Mom. I’m actually making Mom dinner with my pork wonton soup, but that doesn’t mean brunch is out of the question. I’m personally a sweet brunch girl; I’d rather have pastries and doughnuts than frittatas or a spring salad. Let’s be honest – how can you possibly choose a salad when these Apple Butter Palmiers are staring right at you? Warm, flakey bites of heaven made with puff pastry dough then stuffed with apple butter, cinnamon, and sugar. Palmiers are such an easy pastry to prepare with only 4 ingredients, yet they taste anything but simple. They start out with puff pastry dough, an ingredient I’m ok with buying because homemade puff pastry takes an entire day to make and chill before using it in a recipe. Then after slathering on some spiced apple butter and sprinkling with a generous dusting of cinnamon sugar, they are rolled up for an elegant presentation. They may not even make it to the table once you bite into one straight from the oven. One thing is for sure – Mom is going to love these.
Palmiers are French pastries made with puff pastry dough folded and rolled up to look like, well, that’s the thing. People say they look like elephant ears or palm leaves, but I disagree. How do palmiers look like elephant ears? Have you seen an actual elephant’s ear? I think they look like butterfly wings. What do you call them?
To sweeten up these palmiers, I used Musselman’s Apple Butter made from American-grown apples for the filling along with cinnamon sugar sprinkled on top. It’s a great way to get your apple fix all year round when it’s not quite apple season (at least not in PA).
For more information on Musselman’s Apple Butter, check out their Facebook, Twitter, and Pinterest accounts.
Apple Butter Palmiers
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1/4 cup Musselman's apple butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- On a lightly floured surface, unfold the puff pastry sheet. Evenly spread apple butter on top.
- In a small bowl, mix together the sugar and cinnamon. Sprinkle 1 tablespoon on top of the apple butter.
- Fold both short sides inward until they are touching in the center. Sprinkle another 1 tablespoon of cinnamon sugar on top. Fold one side over the other side, closing like a book. Cover and refrigerate for 30 minutes.
- Preheat oven to 400F. Line one baking sheet with parchment paper.
- Slice the dough into 3/4-inch pieces. Toss each piece in the remaining cinnamon sugar and place on the baking sheet 2 inches apart, laying them cut side up.
- Bake for 18-20 minutes or until puffed and golden. Cool for 2 minutes then transfer to a cooling rack to cool completely. Serve warm or at room temperature. Best eaten the day they are made but can be stored in an airtight container for up to 2 days.
Notes
Baking For Two Tip: Most puff pastry boxes contain two sheets, but luckily they freeze well! Seal the remaining sheet so it doesn't get freezer burn until ready to use. Not sure what to make with your remaining puff pastry? Check out these other puff pastry recipes for inspiration.
More Apple Butter Recipes
Apple Butter Cream Cheese Danishes
Apple Butter Crumb Cake
Apple Butter Baked Doughnut Holes
Apple Butter French Toast Roll Ups
Apple Butter Gooey Butter Cake
Caramel Apple Butter Layer Cake
Disclosure: This post is part of an ongoing sponsored partnership with Musselman’s Apple Butter. As always, thank you for reading and supporting brands I work with, which helps keep Chocolate Moosey running.
Cheryl Illinois says
This might be something I could actually make with puff pastry. I gave up on that stuff a LONG time ago! Too difficult to work with. LOVE apple butter
Carla says
The key is making sure your dough is cold. Once it gets too warm, it starts becoming a mess. I hope you give this recipe a try!
annie says
Ohhhhhh I’m just picturing the buttery crumble with the sweet apple butter. What a wonderful pairing! Of all the names, I like “palmiers” best, just because it’s a fun word to say.