Description
These Pumpkin Twist Pastries are delightful puff pastry treats filled with a spiced pumpkin mixture, perfect for fall or anytime you want a sweet, flaky snack. They combine warm spices like cinnamon, nutmeg, and ginger with smooth pumpkin puree, all wrapped in golden, flaky puff pastry twists. Easy to prepare and bake, these twists are ideal for serving as a festive breakfast, dessert, or party appetizer.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Pumpkin Filling
- 1/2 cup pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/4 tsp vanilla extract
Egg Wash
- 1 egg
- 1 tbsp water
Optional Garnish
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Pumpkin Filling: In a small bowl, thoroughly combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until the mixture is smooth and well blended.
- Roll and Cut Pastry: Roll out the thawed puff pastry on a lightly floured surface into a rectangle. Using a sharp knife or pizza cutter, slice the pastry in half lengthwise to create two equal-sized sheets.
- Assemble Pastry Layers: Evenly spread the pumpkin mixture all over one half of the pastry, reaching right up to the edges. Place the second half of the pastry on top of the filling and gently press down to seal the layers together.
- Cut and Twist Pastry Strips: Cut the stacked pastry into approximately 1-inch wide strips. Take each strip and twist it several times, ensuring the filling stays tucked inside. Lay the twists on the prepared baking sheet, spacing them apart.
- Apply Egg Wash: In a small bowl, whisk together the egg and water. Brush this egg wash over the surface of each twist to give them a golden and glossy finish when baked.
- Bake Pastry: Place the baking sheet in the oven and bake for 15 to 20 minutes until the pastries are puffed up and golden brown.
- Cool and Serve: Let the pumpkin twists cool slightly after baking. Dust with powdered sugar if desired, and serve warm or at room temperature for the best flavor.
Notes
- Ensure puff pastry is fully thawed before rolling and cutting for easier handling.
- For a richer flavor, use fresh pumpkin puree instead of canned, if available.
- Twist the pastry strips tightly enough to keep the filling inside but gently to avoid tearing the dough.
- These twists are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Reheat in a warm oven for a few minutes before serving to restore flakiness.
