Pumpkin Butter Dessert Spanakopita with Phyllo / Palmiers with Puff Pastry by
Source: Chat GPT / Emi
This pumpkin butter recipe is not exact, may need adjustments to taste and much more sugar. It should taste pumpkin-y and sweet, if it tastes too much like apple juice then double the pumpkin puree.
Ingredients
Ingredients:
• 1 can (15 oz) pumpkin purée (or 2 cups homemade pumpkin purée)
• 1/2 cup apple cider or juice
• 1/3 cup brown sugar (adjust to taste)
• 1/3 cup maple syrup (optional or to taste)
• 2-3 teaspoons pumpkin pie spice (adjust to your flavor preference)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
•Phyllo Dough (or puff pastry for Palmiers but I like phyllo better)
•butter (omit if using puff pastry)
•cinnamon sugar pumpkin spice mix
Instructions
1. Combine ingredients:
• In a medium saucepan, mix together the pumpkin purée, apple cider, brown sugar, maple syrup, pumpkin pie spice, and salt. Stir well.
2. Cook the mixture:
• Heat the mixture over medium heat, bringing it to a gentle simmer while stirring occasionally.
3. Thicken:
• Reduce the heat to medium-low and let it simmer for 20-30 minutes, stirring frequently, until thickened and glossy.
4. Add vanilla:
• Remove from heat and stir in the vanilla extract. Adjust sweetness or spice level to taste.
5. Cool and store:
• Let cool completely, then store in an airtight container in the fridge for up to 2 weeks.
Tips:
• Pumpkin pie spice strength: Start with 2 teaspoons, taste halfway through cooking, and add more if desired.
• Optional extras: A splash of lemon juice or a pinch of extra cinnamon can enhance the flavor.
Enjoy this easy and flavorful pumpkin butter spread!
For Spanikopitas:
Slice the phyllo into long, wide strips similar to lasagna noodles. Place a spoon full of the pumpkin butter into the middle top of the slice of phyllo. You’ll want to use several strips of phyllo on top of one another depending on how crispy and doughy you want your pastry. The more layers, the more crispy and bready. You only need to butter the top piece but you can butter all of them if you want.
Fold the dough over the filling into a triangle and then keep folding it over itself into a bigger layered triangle. You can look up a spinakopita recipe video for clearer instructions.
Brush the triangle with either egg wash or more butter, and sprinkle the top generously with cinnamon sugar and pumpkin pie spice. Bake until golden and crispy on 350 F.
For Palmiers:
Roll out your puff pastry until somewhat thin. Sprinkle generously with cinnamon sugar and pumpkin pie spice if you want, just sugar and cinnamon works. Using a rolling pin to roll the sugar into the dough. Flip and repeat step on other side of dough.
Spread the filling evenly in a somewhat thin layer all over the dough. If you use too much filling, it’ll spill out the sides and be harder to cut.
This part is hard to explain, just look up a video of making palmiers. Basically you fold the dough on itself several times inward until two rolls meet in the middle.
Place the dough roll / log into the freezer. Freeze it for 20-30 minutes or longer to make it easier to slice without the filling and dough oozing out. Slice the log / roll into thin cookie shaped pieces.
Place the pieces on a baking tray and pink at the bottom while pulling apart at the top so that they bake into a cute heart shape.
Bake at 400 F until crispy and golden.
• In a medium saucepan, mix together the pumpkin purée, apple cider, brown sugar, maple syrup, pumpkin pie spice, and salt. Stir well.
2. Cook the mixture:
• Heat the mixture over medium heat, bringing it to a gentle simmer while stirring occasionally.
3. Thicken:
• Reduce the heat to medium-low and let it simmer for 20-30 minutes, stirring frequently, until thickened and glossy.
4. Add vanilla:
• Remove from heat and stir in the vanilla extract. Adjust sweetness or spice level to taste.
5. Cool and store:
• Let cool completely, then store in an airtight container in the fridge for up to 2 weeks.
Tips:
• Pumpkin pie spice strength: Start with 2 teaspoons, taste halfway through cooking, and add more if desired.
• Optional extras: A splash of lemon juice or a pinch of extra cinnamon can enhance the flavor.
Enjoy this easy and flavorful pumpkin butter spread!
For Spanikopitas:
Slice the phyllo into long, wide strips similar to lasagna noodles. Place a spoon full of the pumpkin butter into the middle top of the slice of phyllo. You’ll want to use several strips of phyllo on top of one another depending on how crispy and doughy you want your pastry. The more layers, the more crispy and bready. You only need to butter the top piece but you can butter all of them if you want.
Fold the dough over the filling into a triangle and then keep folding it over itself into a bigger layered triangle. You can look up a spinakopita recipe video for clearer instructions.
Brush the triangle with either egg wash or more butter, and sprinkle the top generously with cinnamon sugar and pumpkin pie spice. Bake until golden and crispy on 350 F.
For Palmiers:
Roll out your puff pastry until somewhat thin. Sprinkle generously with cinnamon sugar and pumpkin pie spice if you want, just sugar and cinnamon works. Using a rolling pin to roll the sugar into the dough. Flip and repeat step on other side of dough.
Spread the filling evenly in a somewhat thin layer all over the dough. If you use too much filling, it’ll spill out the sides and be harder to cut.
This part is hard to explain, just look up a video of making palmiers. Basically you fold the dough on itself several times inward until two rolls meet in the middle.
Place the dough roll / log into the freezer. Freeze it for 20-30 minutes or longer to make it easier to slice without the filling and dough oozing out. Slice the log / roll into thin cookie shaped pieces.
Place the pieces on a baking tray and pink at the bottom while pulling apart at the top so that they bake into a cute heart shape.
Bake at 400 F until crispy and golden.