Pumpkin Twists Recipe

Introduction

Pumpkin Twists are a delightful fall treat featuring flaky puff pastry filled with a sweet and spiced pumpkin mixture. These braided pastries are both beautiful and delicious, perfect for breakfast or a cozy snack.

Ingredients

• 1 large egg
• 2 teaspoons water
• 4 sheets puff pastry
• 1 cup canned plain pumpkin
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• Coarse sugar (optional)
• 1 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. Step 2: In a small bowl, whisk together the egg and water to create an egg wash. Set aside.
3. Step 3: In a large bowl, whisk together the pumpkin, granulated sugar, and pumpkin pie spice until well combined.
4. Step 4: Divide the pumpkin mixture evenly among the four puff pastry sheets. Spread it into an even layer on each sheet.
5. Step 5: Starting at one end, roll the puff pastry over the pumpkin filling.
6. Step 6: Using a sharp knife, carefully slice the center of the rolled pastry lengthwise, leaving about 1 inch at the top uncut to keep it connected.
7. Step 7: Twist the two cut strips around each other, making sure the pumpkin filling side stays facing up.
8. Step 8: Form each twisted pastry into a circle by bringing the ends together and pressing to seal. Place each on the prepared baking sheet, leaving space between them for spreading.
9. Step 9: Lightly brush each pastry with the egg wash and sprinkle with coarse sugar if desired.
10. Step 10: Bake for 30 to 35 minutes, or until the pastries are golden brown. Remove from the oven and let cool for 10 minutes.
11. Step 11: In a small bowl, whisk together powdered sugar, milk, and vanilla extract. Drizzle this glaze over the warm pumpkin twists before serving.

Tips & Variations

• Use chilled puff pastry sheets for easier handling and better puffing during baking.
• Add chopped nuts like pecans or walnuts to the pumpkin filling for extra texture.
• If you prefer a less sweet glaze, reduce the powdered sugar or skip the drizzle altogether.
• For a different spice profile, try mixing cinnamon and nutmeg instead of pumpkin pie spice.

Storage

Store leftover pumpkin twists in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. Reheat in a preheated oven at 350°F for about 5-7 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the fresh pumpkin properly, removing excess moisture to avoid soggy pastry.

Can these twists be made ahead of time?

Yes, you can assemble the twists and refrigerate them for a few hours before baking. Bring them to room temperature before placing in the oven for best results.

Pumpkin Twists Recipe

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★★★★★

4.8 from 74 reviews

These Pumpkin Twists are a delightful fall-inspired pastry featuring flaky puff pastry filled with a sweet pumpkin mixture spiced with pumpkin pie spice, baked to golden perfection and topped with a luscious vanilla glaze. Perfect for a festive breakfast, brunch, or dessert, they offer a delicious twist on traditional pumpkin treats, combining crisp layers and creamy filling in every bite.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 55 minutes
• Yield: 4 large pumpkin twists 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Filling and Pastry:

• 1 large egg
• 2 teaspoons water
• 4 sheets puff pastry
• 1 cup canned plain pumpkin
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• Coarse sugar (optional, for sprinkling)

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Egg Wash: In a small bowl, whisk together the egg and water until well combined. Set aside for brushing the pastries later.
3. Make Pumpkin Filling: In a large bowl, whisk together the canned pumpkin, granulated sugar, and pumpkin pie spice until smooth and evenly mixed.
4. Assemble Pastries: Lay out the puff pastry sheets. Divide the pumpkin mixture evenly among them, spreading it into an even layer.
5. Roll Pastry: Starting at one end, carefully roll each puff pastry sheet over the pumpkin filling, forming a tight roll.
6. Cut and Twist: Using a sharp knife, slice the center of each roll lengthwise, leaving one inch at the top uncut to keep the pieces connected. Twist the two cut strips together leaving the pumpkin filling side facing upward.
7. Shape Twists: Form each twisted pastry into a circle by bringing the ends together and pressing to seal. Place them on the prepared baking sheet spaced sufficiently apart to allow for spreading during baking.
8. Brush and Sprinkle: Lightly brush the twists with the prepared egg wash and sprinkle with coarse sugar if desired for extra crunch and sweetness.
9. Bake Pastries: Bake in the preheated oven for 30-35 minutes or until the twists puff up and turn golden brown. Remove from oven and let cool for 10 minutes on a wire rack.
10. Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
11. Finish and Serve: Drizzle the glaze over the warm pumpkin twists. Serve immediately and enjoy the crisp, sweet, and spiced flavors.

Notes

• Ensure puff pastry sheets are thawed but still cold to handle easily.
• If you like a stronger spice flavor, you can increase pumpkin pie spice to 1 1/2 teaspoons.
• Coarse sugar adds a nice texture on top but can be omitted if unavailable.
• Use canned pumpkin, not pumpkin pie filling, for the best flavor and consistency.
• For extra crispiness, bake on a middle rack and rotate the baking sheet halfway through baking.
• Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
• Reheat gently in a low oven to regain crispness before serving.

Keywords: pumpkin twists, pumpkin pastry, fall dessert, puff pastry pumpkin, pumpkin pie spice recipe, autumn treats, baked pumpkin dessert