Spiced Carrot Cake Palmiers
Buttery puff pastry twists infused with concentrated carrot puree, cinnamon, and brown sugar, then baked until golden and caramelized. These elegant palmiers capture the essence of carrot cake in a crispy, bite-sized form, finished with toasted walnut crumble for crunch and depth.
Steps
Before you start
- Remove puff pastry from freezer and thaw at room temperature for 30–40 minutes until just pliable (not warm)
- Line two large baking sheets with parchment paper
- Preheat oven to 400°F (200°C)
Cook carrot mixture
- In a small saucepan over medium heat, combine the carrot puree, brown sugar, cinnamon, nutmeg, ginger, and salt.
- Stir constantly with a wooden spoon for 3–4 minutes until the mixture becomes dry and starts to cling together.
- You should see it pull away slightly from the sides of the pan.
- The goal is to remove excess moisture and concentrate the flavors.
- Transfer to a small bowl and let cool for 5 minutes, then stir in the chopped walnuts.
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Ready when: Mixture is thick and holds together when stirred; no visible liquid remains
Tip: Cooking the carrot puree first removes excess moisture so the palmiers crisp properly; too wet and they'll steam instead of bake.
Unfold and prepare pastry
- Place one thawed puff pastry sheet on a clean, dry work surface.
- If it sticks, dust lightly with flour.
- Using a fork, prick the entire surface all over, spacing pricks about ½ inch apart.
- This helps prevent the pastry from puffing too much and helps it crisp.
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Ready when: Surface is evenly pricked with no large puffy areas left uncovered
Tip: Don't skip pricking; it prevents the center from puffing up and deforming your palmiers.
Spread carrot filling
- Spread half the cooled carrot-walnut mixture evenly across the pricked pastry sheet, using the back of a spoon or an offset spatula to create a thin, even layer covering the entire surface.
- Leave a ½-inch border on all sides.
- The filling should be thin enough that you can still see the pastry slightly through it.
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Ready when: Filling is evenly distributed and adheres to pastry
Tip: A thin, even layer is crucial—too much and the palmiers won't caramelize; too little and they'll taste plain.
Roll into jelly rolls
- Starting with a long edge, tightly roll the pastry sheet into a compact log, rolling toward the center from that edge.
- Once you've rolled halfway, go back to the opposite long edge and roll it toward the center as well, so both sides meet in the middle.
- You now have two spiral logs touching each other in the middle.
- This creates the characteristic 'butterfly' or 'palmier' shape when sliced.
- Repeat with the second pastry sheet and remaining carrot-walnut mixture.
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Ready when: Both logs are tightly rolled and meet at the center; pastry holds its shape
Tip: Roll tightly and evenly so each slice has visible spiral layers; loose rolling yields flat, dense palmiers.
Chill and slice
- Place both logs seam-side down on a cutting board and refrigerate for 15 minutes.
- This helps the pastry firm up so slices don't compress when cut.
- Using a sharp chef's knife, cut each log into 12 slices (¾ inch thick), wiping the blade clean between cuts.
- You should have 24 palmiers total.
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Ready when: Logs are firm and slices separate cleanly without crumbling
Tip: A cold, sharp knife makes all the difference—dull or warm blades compress the layers and create ragged edges.
Arrange and brush palmiers
- Place each palmier slice cut-side down on a parchment-lined baking sheet, spacing them about 1½ inches apart.
- If some slices are slightly compressed on one side, gently reshape them with your fingers into a more uniform butterfly shape.
- Arrange them in staggered rows so heat circulates evenly.
- Using a pastry brush, lightly brush the top of each palmier with water.
- This adds shine and helps the surface caramelize beautifully.
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Ready when: All palmiers are evenly spaced, hold their shape, and have a light sheen
Tip: Don't crowd the pan—they need space to expand and caramelize on all sides.
Bake until goldenOven 400°F / 205°C
- Place both baking sheets in a preheated 400°F (200°C) oven on the middle and upper-middle racks.
- Bake for 16–18 minutes, rotating the sheets halfway through (about 8 minutes in), until the palmiers are deep golden-brown on both sides.
- The edges should be dark caramel-colored and crisp, and the filling should be slightly darkened.
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Ready when: Pastry is deep golden to caramel brown; filling is set and slightly caramelized at edges
Tip: If your oven has hot spots, rotate trays halfway through to ensure even browning. Underbaked palmiers will be soft and greasy; overbaked ones taste burnt.
Cool and serve
- Transfer the baking sheets to a wire cooling rack (or leave on the sheets and place on the counter).
- Let the palmiers cool for at least 5 minutes before serving.
- They'll continue to crisp as they cool.
- Serve warm or at room temperature.
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Ready when: Pastry is no longer steaming; palmiers are set and crisp to the touch
Tip: Palmiers taste best the day they're baked, but they'll stay crisp in an airtight container for up to 2 days.
Good to know
Tips
- Carrot puree must be as dry as possible; drain canned puree in a fine-mesh sieve and squeeze the solids in a clean kitchen towel. Excess moisture will steam the pastry and prevent crispness.
- Use a very sharp knife or a bench scraper dipped in warm water (wiped dry) to slice the rolls cleanly. Dull blades compress the delicate pastry layers.
- The palmiers should be served the same day they're baked for maximum crispness. They're excellent alongside coffee or tea, or as an elegant petit four with dessert.
- Brushing the palmiers lightly with water before baking adds a professional shine and helps the surface caramelize beautifully.
Make ahead
You can prepare the carrot-walnut filling up to 1 day ahead and refrigerate it in an airtight container. Thaw the puff pastry, assemble, chill, slice, and bake the morning you want to serve. The rolled, sliced palmiers can sit on the baking sheet, covered loosely with plastic wrap, in the refrigerator for up to 2 hours before baking.
Storage & reheating
Store cooled palmiers in an airtight container at room temperature for up to 2 days. They do not freeze well because the pastry texture becomes soft upon thawing. To refresh slightly stale palmiers, warm them on a baking sheet in a 325°F (160°C) oven for 3–4 minutes.
Substitutions
- walnut pieces → pecans or finely chopped almonds. Use the same quantity; pecans add a slightly sweeter, buttery note; almonds add a delicate crunch.
- packed light brown sugar → granulated white sugar or coconut sugar. Use the same quantity; white sugar will caramelize slightly faster and yield a crisper texture; coconut sugar adds a subtle molasses note.
- carrot puree → butternut squash puree or pumpkin puree. Use the same quantity; these yield a slightly different spice flavor but maintain the same texture and baking time.
- ground cinnamon → reduce to 1 teaspoon and add ¼ teaspoon ground cardamom. Cardamom adds a floral, warming complexity that complements carrot cake spices.
