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Whipped Maple Puff Pastry Leaves

by Nicole Sidoti

First published: September 16, 2026 | Updated: September 24, 2026
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Whipped Maple Puff Pastry Leaves 🍁 with @thermadorhome because I can count on them like no one else… and who doesn’t love a 5-ingredient fall dessert 🫠 Golden, flaky puff pastry leaves filled with a whipped maple cream or pumpkin spice whipped cream and dusted with powdered sugar. Super easy and delicious.

Scroll down for the recipe!

Link to Thermador products here!

Whipped Maple Puff Pastry Leaves 🍁

Author: Jessie Daye
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Golden, flaky puff pastry leaves filled with soft maple whipped cream are an easy fall dessert that looks far more impressive than the effort involved. Make them with maple cream, pumpkin spice cream, or a mix of both for the prettiest autumn platter.
Servings 16
Course Desserts
Cuisine American

Equipment

Ingredients

Puff Pastry Leaves
  • 2 sheets frozen puff pastry thawed
  • Powdered sugar for dusting
Maple Whipped Cream
  • 1 cup heavy whipping cream cold
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
Pumpkin Whipped Cream
  • 1 cup heavy whipping cream cold
  • ¼ cup pumpkin purée
  • 2 tablespoons powdered sugar
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Method

  1. Preheat the oven. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. Cut the leaves. Thaw your dough and carefully unfold the puff pastry sheets on a lightly floured surface. Using 3-inch leaf cookie cutters, cut out as many leaves as possible. Transfer to the prepared baking sheets.
  3. Add the leaf details. Using the tip of a small paring knife, gently score a center vein and smaller veins into each leaf, being careful not to cut all the way through the pastry.
  4. Bake. Bake for 15 minutes, or until the leaves are puffed and deeply golden. Transfer to a wire rack and cool completely.
  5. Make the maple whipped cream. Add the heavy whipping cream, maple syrup, and vanilla to a chilled mixing bowl. Whip until medium-stiff peaks form.
  6. For pumpkin whipped cream. In a separate chilled bowl, whip the heavy cream, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla until medium-stiff peaks form.
  7. Fill the leaves. Carefully slice each cooled puff pastry leaf horizontally through the center. Pipe or spoon the whipped cream onto the bottom half, then gently place the top leaf back on.
  8. Finish. Dust generously with powdered sugar just before serving.

Notes

Styling Notes

Use a mix of different leaf shapes and arrange them loosely on a platter so they look like freshly fallen autumn leaves. A generous powdered sugar dusting gives them a soft, bakery-style finish.

Get Creative

Try filling the leaves with cocoa whipped cream, cinnamon whipped cream, or maple mascarpone. For extra maple flavor, drizzle a tiny amount of maple syrup over the cream before adding the pastry tops. You can also make half maple and half pumpkin so guests can try both.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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